Job Summary

The Executive Chef is responsible for overseeing the overall culinary operations of the hotel, ensuring the highest standards of food quality, presentation, hygiene, and service excellence. The role involves menu planning, kitchen management, cost control, team leadership, and maintaining compliance with food safety standards while delivering exceptional dining experiences in line with the hotel's standards and brand expectations.

Key Responsibilities

1. Oversee and manage all kitchen operations, including restaurants, banquets, room service, and other food production areas.

2. Develop innovative menus, recipes, and food concepts that meet guest expectations and align with the hotel's standards.

3. Ensure consistent food quality, taste, presentation, portion control, and timely food preparation across all outlets.

4. Manage food costs, kitchen budgets, inventory, purchasing, and wastage control to achieve financial targets.

5. Monitor food safety, hygiene, sanitation, and compliance with hotel policies and relevant local regulations.

6. Lead, train, coach, and develop the culinary team to maintain high performance and professional standards.

7. Work closely with the Food & Beverage Department and other hotel departments to ensure smooth operations and guest satisfaction.

8. Plan and oversee food production for banquets, events, promotions, and special functions.

9. Monitor kitchen equipment, maintenance requirements, and workplace safety to ensure operational efficiency.

10. Conduct regular kitchen inspections and implement improvements in food quality, productivity, and operational procedures.

11. Manage staff scheduling, manpower planning, performance appraisals, and training needs within the culinary department.

12. Keep up to date with culinary trends, industry developments, and guest preferences to enhance the hotel's food offerings.

JOB REQUIREMENTS

1. Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.

2. Minimum 8–10 years of relevant culinary experience, preferably in an international 5-star hotel, with at least 3–5 years in a senior kitchen leadership role.

3. Proven experience managing multiple kitchen operations, including restaurants and banquet kitchens.

4. Strong knowledge of international cuisine, menu development, food presentation, and culinary techniques.

5. Good understanding of food costing, budgeting, inventory management, purchasing, and cost control.

6. Comprehensive knowledge of food safety, hygiene, sanitation, and relevant local regulations.

7. Strong leadership, communication, interpersonal, and team management skills.

8. Ability to work under pressure, manage multiple priorities, and meet operational deadlines.

9. Strong problem-solving skills, attention to detail, and a passion for culinary excellence.

10. Proficient in kitchen management systems and Microsoft Office applications.

11. Flexible to work shifts, weekends, public holidays, and during special events as required.

12. Good command of English; proficiency in Bahasa Malaysia and other languages will be an advantage.

172, Jln Imbi, Pudu, 55100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur