Chinese Head Chef — Creative Kitchen Leader

Avani Hotel Group; West Coast Division; On-site; MYR 134,000 - 234,000; Full time

Job summary

Avani Kota Kinabalu Hotel is seeking a talented and experienced Chinese Head Chef to lead the Chinese kitchen for our Kota Kinabalu property as part of the pre-opening team.

You will develop innovative menus using local Malaysian ingredients, mentor a kitchen team, and ensure top-notch food quality, safety, and presentation while managing inventory and budgets.

The role offers a hands-on leadership opportunity in a new hotel environment with opportunities to influence dining concepts.

Qualifications

• Proven experience as a Chinese Head Chef or senior Chinese kitchen leadership.
• Strong menu development skills integrating local Malaysian ingredients.
• Excellent knowledge of food safety and hygiene standards.
• Experience in budgeting, cost control and inventory management.
• Ability to recruit, train and evaluate kitchen staff.

Responsibilities

• Lead and mentor the Chinese kitchen team to deliver high-quality dishes.
• Develop and implement innovative Chinese menus for the hotel pre-opening.
• Ensure compliance with food safety and hygiene standards across all operations.
• Manage kitchen inventory, costs, and budgets to maintain profitability.
• Collaborate with management to enhance dining experiences and supplier relationships.
• Oversee food preparation, plating, and quality control for all Chinese dishes.
• Participate in staff recruitment and performance evaluations.
• Maintain relationships with local suppliers for ingredients.

Skills

Menu development

Team leadership

Food safety & hygiene

Cost control / Budget management

Staff training

Job description

Avani Kota Kinabalu Hotel is seeking a talented and experienced Chinese Head Chef to lead the Chinese kitchen for our Kota Kinabalu property as part of the pre-opening team.

You will develop innovative menus using local Malaysian ingredients, mentor a kitchen team, and ensure top-notch food quality, safety, and presentation while managing inventory and budgets.

The role offers a hands-on leadership opportunity in a new hotel environment with opportunities to influence dining concepts.