Chef de Cuisine - All Day Dining - Avani Kota Kinabalu Hotel (Pre Opening Team)

Minor Hotels; West Coast Division; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading hospitality group in Malaysia is looking for a talented Chef de Cuisine to lead their All Day Dining operations. The role requires overseeing all culinary aspects, ensuring high-quality dishes and exceptional dining experiences. Ideal candidates should have a culinary degree, at least 5-7 years of experience in high-volume settings, and strong leadership skills to motivate the kitchen team. This position offers an exciting opportunity to shape the dining experience and implement innovative menu offerings.

Qualifications

• Minimum 5-7 years of experience in high-volume restaurants or hotels.
• Advanced knowledge of various culinary techniques and food preparation methods.
• Current Food Safety Certification required.

Responsibilities

• Lead and mentor the kitchen team to ensure high-quality dishes.
• Manage food cost, inventory, and kitchen budget efficiently.
• Ensure compliance with food safety regulations and hygiene standards.

Skills

Leadership skills

Menu planning

Communication in English

Culinary creativity

Food safety knowledge

Education

Culinary degree or diploma

Tools

Kitchen equipment operation

Job description

Company Description

Contemporary, relaxed and imaginative. Be it a leisurely family break or romantic escape, AVANI Hotels & Resorts provides the right space for guests who value the details that matter.

Job Description

We are seeking a talented and experienced Chef de Cuisine to lead our All Day Dining operations. As the Chef de Cuisine, you will be responsible for overseeing all culinary aspects of our restaurant, ensuring high-quality dishes and exceptional dining experiences for our guests.

• Develop and implement innovative menus for all-day dining, considering local and international cuisines
• Lead and mentor the kitchen team, fostering a positive and productive work environment
• Manage food cost, inventory, and kitchen budget to maintain profitability
• Ensure compliance with food safety regulations and maintain the highest standards of hygiene and cleanliness
• Collaborate with the management team to enhance overall guest satisfaction
• Oversee food preparation, presentation, and quality control for all meals
• Train and develop kitchen staff to maintain culinary excellence
• Participate in menu engineering and pricing strategies
• Stay current with culinary trends and incorporate them into menu offerings
• Handle guest feedback and resolve any food-related issues promptly

Qualifications

• Culinary degree or diploma from a recognized institution
• Minimum 5-7 years of experience in high-volume restaurants or hotels, with previous experience as a Sous Chef or in a similar leadership role
• Advanced knowledge of various culinary techniques and food preparation methods
• Proven experience in menu planning, food cost management, and kitchen operations
• Strong leadership skills with the ability to motivate and manage a diverse kitchen team
• Excellent communication skills in English; knowledge of Bahasa Malaysia is a plus
• Proficiency in kitchen equipment operation and maintenance
• In-depth understanding of health and safety regulations in the food service industry
• Current Food Safety Certification
• Creativity and innovation in developing new dishes and menu concepts
• Strong organizational and time management skills
• Physical stamina to work long hours in a fast-paced kitchen environment
• Flexibility to work various shifts, including weekends and holidays
• Knowledge of local and international cuisines, particularly those relevant to all-day dining concepts
• Understanding of current food trends and nutritional guidelines