Chef de Cuisine – Hyatt Centric Kota Kinabalu

Hyatt Centric; West Coast Division; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading hotel brand in Malaysia is looking for a Chef de Cuisine responsible for managing kitchen operations, ensuring food safety, and maintaining high culinary standards. The ideal candidate has at least 2 years of experience as a Sous Chef and a strong ability to lead and motivate a diverse team. This role offers opportunities for growth and the chance to work in a dynamic environment focused on culinary excellence and guest satisfaction.

Qualifications

• Minimum 2 years of experience as a Sous Chef or equivalent.
• Proven experience managing ISO 22000, Halal certification, and HACCP standards.
• Strong leadership and skills in team management.

Responsibilities

• Manage daily kitchen operations according to brand standards.
• Maintain high standards of food quality and consistency.
• Ensure compliance with all food safety and hygiene standards.
• Develop menus and production methods aligned with guest preferences.
• Supervise culinary colleagues for performance growth.
• Control food and labor costs for profitability.
• Collaborate with Food & Beverage team for efficiency.

Skills

Leadership skills

Communication skills

Culinary excellence

Organizational skills

Job description

Organization

Organization- Hyatt Centric Kota Kinabalu

Summary

The Chef de Cuisine is responsible for the efficient running of the assigned kitchen in line with Hyatt International’s Corporate Strategies and Brand Standards, while meeting employee, guest, and owner expectations. The position manages the kitchen as an independent profit center, ensuring maximum guest satisfaction, operational effectiveness, and financial performance.

Qualifications

• Minimum 2 years of experience as a Sous Chef or equivalent in a reputable hotel or restaurant.
• Proven experience in managing ISO 22000 , Halal certification , and HACCP standards.
• Strong leadership and organizational skills with the ability to lead, train, and motivate a diverse team.
• Demonstrated ability to manage food costs, inventory, and kitchen budgets.
• Excellent knowledge of culinary trends, menu planning, and production management.
• Strong communication and interpersonal skills.
• Passionate about culinary excellence and continuous improvement.

Primary Responsibilities

• Manage daily kitchen operations in accordance with Hyatt Centric and Hyatt International standards.
• Maintain high standards of food quality, presentation, and consistency across all menus and meal periods.
• Ensure compliance with all food safety, hygiene, and sanitation standards, including HACCP , ISO 22000 , and Halal requirements.
• Develop and implement menus, recipes, and production methods aligned with brand positioning and guest preferences.
• Supervise and guide culinary colleagues to achieve high performance and professional growth.
• Monitor and control food and labor costs to ensure profitability within budget parameters.
• Collaborate with the Food & Beverage team to ensure seamless service delivery and operational efficiency.
• Foster a positive inclusive workplace culture that reflects Hyatt’s purpose — to care for people so they can be their best.

About Hyatt Centric

Hyatt Centric is a brand designed for modern explorers — curious, confident, and always in the know. At Hyatt Centric Kota Kinabalu , our team members are dynamic professionals who thrive in a creative and fast-paced environment. We encourage initiative, collaboration, and continuous learning, providing you with the tools and opportunities to grow your career within Hyatt’s global network.