Executive Chef

Marina Suites Miri is a boutique waterfront hotel catering primarily to oil and gas business travellers, with two dining outlets and an events and banqueting operation that keeps the kitchen busy year-round. We give our head chef genuine ownership of the menus, the brigade, and the numbers, backed by a supportive management team. It is a strong role for an experienced chef who wants real autonomy over a whole kitchen operation, enjoys the mix of daily service and events, and takes pride in both great food and disciplined cost control.

We're looking for an Executive Chef to lead our kitchen team across two dining outlets and our events and banqueting operation, owning menu development and food cost control from end to end. You'll design menus, manage costs and suppliers, and lead and train a brigade of 12. It suits a seasoned chef with strong leadership and cost-control skills who can keep quality high across simultaneous events and daily service, handle special dietary requests confidently, and run a busy kitchen operation efficiently and profitably.

Key responsibilities

• Design seasonal menus for the restaurant and banqueting operations
• Manage food cost, wastage, and supplier relationships
• Lead, train, and develop a kitchen brigade of 12 staff
• Ensure full compliance with food hygiene and safety regulations
• Plan kitchen rosters to cover events and daily service
• Review supplier pricing quarterly to control costs
• Handle special dietary requests for business and events guests
• Maintain consistent quality across all outlets and functions

What we offer

• Duty meals provided
• Annual performance bonus
• Full kitchen autonomy
• Service charge share

Requirements

• At least 5 years of kitchen experience, with 2 years at Sous or Executive Chef level
• Culinary diploma or equivalent professional experience
• Strong leadership and cost control skills
• Food handling certification required
• Comfortable managing kitchen output during large simultaneous events