Chef De Cuisine

Ambong-Ambong Langkawi; Kedah; On-site; MYR 89,000 - 156,000; Full time

Benefits offered by this job

Competitive salary

Career growth

Training and development

Job summary

Ambong-Ambong Langkawi seeks a Chef de Cuisine to lead its kitchen end to end, owning the menu, the team, and the standard guests expect with precision, creativity, and genuine care.

You will design menus reflecting the Ambong-Ambong identity, recruit and mentor the kitchen brigade, manage food costs, stocks, and ensure HACCP and high-quality service across outlets.

Qualifications

• Proven experience as a Chef de Cuisine or Head Chef in a hotel, resort, or fine dining.
• Culinary skills across hot, cold, pastry, and grill.
• Experience menu development, costing, and budgeting.
• Knowledge of HACCP and food safety regulations.
• Strong leadership, communication, and organisational skills.
• Ability to work weekends, holidays, and rotating shifts.

Responsibilities

• Lead daily kitchen operations with exceptional food quality and consistency.
• Design and develop menus and seasonal specials reflecting Ambong-Ambong identity.
• Recruit, train, and mentor kitchen brigade from Sous Chefs to Commis.
• Set recipes, plating, and presentation standards across sections.
• Own kitchen financials: food cost, wastage, labour within budget.
• Manage inventory, FIFO, supplier relationships, procurement.
• Ensure HACCP, hygiene, sanitation compliance.
• Collaborate with F&B Director on concepts and promotions.
• Work with front-of-house for seamless guest experience.
• Maintain kitchen equipment and report issues.

Skills

Chef leadership

Menu development

Cost management

Food safety HACCP

Leadership & organisation

Education

Culinary diploma/certification

Job description

Company Description Ambong - Ambong is a family-forged retreat set within the tropical rainforest of Langkawi, Malaysia — an award-winning boutique hotel built on respect for its verdant setting and a commitment to unparalleled, personalhospitality.

We are looking for a Chef de Cuisine to lead our kitchen end to end — owning the menu, the team, and thestandard our guests return for, with precision, creativity, and genuine care.

THE ROLE

• Lead all daily kitchen operations, ensuring exceptional food quality & consistency across every service
• Design and develop menus, seasonal specials, and new dishes that reflect the Ambong - Ambong identity
• Recruit, lead, train, and mentor the full kitchen brigade, from Sous Chefs to Commis
• Set and uphold recipes, plating, and presentation standards across all sections
• Own kitchen financials — food cost, portion control, wastage, and labour within budget
• Manage inventory, stock rotation (FIFO), supplier relationships, and procurement
• Ensure strict compliance with food safety, hygiene, HACCP, and sanitation standards
• Partner with the F&B Director on concepts, promotions, and outlet performance
• Work closely with front-of-house to deliver a seamless guest experience
• Keep kitchen equipment well maintained and report any issues promptly

WHAT YOU BRING

• Proven experience as a Chef de Cuisine or Head Chef in a hotel, resort, or fine dining kitchen
• Strong culinary skills across all sections — hot kitchen, cold kitchen, pastry, and grill
• Track record of menu development, costing, and running a kitchen to budget
• Working knowledge of food safety regulations, HACCP standards, and kitchen best practice
• Strong leadership, communication, and organisational skills
• Composure and efficiency under pressure in a fast-paced environment
• Real passion for food quality, creativity, and continuous improvement
• Flexibility to work weekends, public holidays, and rotating shifts
• Culinary certification or diploma preferred; equivalent professional experience considered

WHAT WE OFFER

• Competitive salary and benefits package
• A dynamic, multicultural team in one of Langkawi’s most distinctive properties
• Genuine career growth, training, and professional development