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Chef de Cuisine (Chinese Kitchen) - Renaissance Johor Bahru

🗓️ Posted 2026-08-01 Masai, M01, Malaysia Permanent Hybrid Hospitality Tourism

Company shared salary

NA

Market rate

RM8,000–RM13,000/mo (RM96,000–RM156,000/yr)

Based on similar roles (title + domain + location).

About the Company

Additional Information Job Number26094877 Job CategoryFood and Beverage & Culinary LocationNo 2 Jalan Permas 11, Bandar Baru Permas Jaya, Johor Bahru, Johor, Malaysia, 81750 ScheduleFull Time Located Remotely N Position Type Management JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE

Requirements

  • ● High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
  • ● year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
  • ● CORE WORK ACTIVITIES
  • ● Ensuring Culinary Standards and Responsibilities are Met for Restaurant
  • ● Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
  • ● Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
  • ● Maintains food preparation handling and correct storage standards.
  • ● Recognizes superior quality products, presentations and flavor.
  • ● Plans and manages food quantities and plating requirements for the restaurant.
  • ● Communications production needs to key personnel.
  • ● Assists in developing daily and seasonal menu items for the restaurant.
  • ● Ensures compliance with all applicable laws and regulations regulations.
  • ● Follows proper handling and right temperature of all food products.
  • ● Estimates daily restaurant production needs.
  • ● Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • ● Checks the quality of raw and cooked food products to ensure that standards are met.
  • ● Determines how food should be presented and creates decorative food displays.
  • ● Leading Kitchen Team
  • ● Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • ● Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.