Chef de Cuisine - Malay Banquet (Pre Opening) - Waldorf Astoria

Hilton Worldwide, Inc.; Kuala Lumpur; On-site; MYR 100,000 - 150,000; Full time

Job summary

A leading global hospitality company is seeking a Chef de Cuisine for its new Waldorf Astoria Kuala Lumpur location. In this role, you will lead a high-performing culinary team to create exceptional dining experiences. Candidates should have strong culinary innovation skills and experience in upscale dining environments. The ideal candidate will possess a Bachelor’s degree in Hospitality Management or Culinary Arts and HACCP certification. This position offers an exciting opportunity to shape the dining experience in a luxury setting.

Qualifications

• Proven leadership as a Chef de Cuisine or Head Chef in upscale restaurants.
• Strong culinary expertise focused on innovation and presentation.
• HACCP certification or equivalent food safety qualification required.

Responsibilities

• Lead a high-performing culinary team to create exceptional dining experiences.
• Design and execute menus aligned with contemporary culinary trends.
• Ensure compliance with food safety standards.

Skills

Culinary innovation

Team leadership

Menu development

English fluency

Education

Bachelor's degree in Hospitality Management or Culinary Arts

Job description

Job Description

Job Number

Chef de Cuisine – Malay Banquet (Pre Opening) – Waldorf Astoria (HOT0C648)

Work Locations

Waldorf Astoria Kuala Lumpur, 73, Jalan Raja Chulan, Bukit Bintang, Kuala Lumpur 50200

Hilton is the world’s leading hospitality company, offering opportunities to delight guests worldwide.

As a Chef de Cuisine, you will lead a high‑performing culinary team to create exceptional dining experiences that reflect innovation, quality, and creativity.

Are you passionate about culinary innovation and leadership?

What will I be doing?

Culinary Excellence & Innovation

• Provide strategic leadership to the culinary team in crafting and delivering exceptional cuisine that exemplifies innovation, freshness, and well‑balanced flavor profiles.
• Design and execute thoughtfully crafted menus that align with contemporary culinary trends, incorporating innovative techniques to enhance the overall dining experience.
• Ensure meticulous execution of recipes and plating standards, maintaining consistency, culinary excellence, and refined presentation aesthetics.
• Partner with the Marketing and Operations teams to drive and support promotional initiatives, including curated tastings, signature events, and strategic content development.
• Oversee all aspects of daily kitchen operations, including food preparation, procurement, inventory control, and cost management.
• Ensure consistent product quality, precise portioning, and optimal ingredient usage to enhance operational efficiency and maximize profitability.
• Ensure full compliance with food safety standards, including HACCP protocols and local health regulations.
• Collaborate with engineering and stewarding teams to ensure optimal kitchen functionality, hygiene standards, and equipment performance.
• Provide strategic leadership and mentorship to the culinary brigade, fostering a culture of excellence, accountability, and continuous improvement.
• Implement comprehensive training programs to uphold high standards in culinary execution, hygiene, and food safety.
• Develop and maintain comprehensive Standard Operating Procedures (SOPs) and training materials to ensure consistency and excellence in operational execution.

Guest Experience & Collaboration

• Partner effectively with front‑of‑house and beverage teams to deliver seamless, personalized, and memorable dining experiences.
• Engage with guests to gather feedback, address concerns, and refine offerings to exceed expectations.

Hygiene, Safety & Compliance

• Uphold high standards of personal grooming and ensure all culinary team members consistently present a professional appearance.
• Ensure strict adherence to sanitation and hygiene protocols across all kitchen areas, equipment, and tools, maintaining a safe and regulation‑compliant environment.
• Oversee proper food storage and handling practices to prevent contamination and ensure full compliance with health and safety regulations.
• Conduct ongoing training on the safe and efficient operation of kitchen equipment, fostering a culture of safety, accountability, and operational excellence.

What are we looking for?

• Bachelor’s degree in Hospitality Management, Culinary Arts, or equivalent professional experience.
• Proven leadership as a Chef de Cuisine or Head Chef in upscale restaurants, Michelin‑starred restaurants, or hotel dining venues, consistently delivering high culinary standards.
• Experience in restaurant pre‑openings is considered an advantage.
• Strong culinary expertise with a focus on innovation, quality, and presentation.
• Outstanding team leadership and mentoring capabilities, fostering a collaborative and high‑performance kitchen environment.
• Excellent communication and organizational skills, ensuring seamless coordination with service and management teams.
• Proficient in menu development, ingredient sourcing, and cost control.
• Thorough understanding of kitchen operations, including inventory management, food safety compliance, and quality assurance.
• HACCP certification or equivalent food safety qualification is required.
• Fluency in English is essential; additional language skills are an advantage.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full‑service hotels and resorts to extended‑stay suites and mid‑priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest accommodations, service, amenities, and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision—to fill the earth with the light and warmth of hospitality—unites us as a team to create remarkable experiences every day. And our amazing Team Members are at the heart of it all.