Demi Chef, Garde Manger: Lead Prep & Elevate Guests

Hilton; Kuah; On-site; MYR 30,000 - 42,000; Full time

Job summary

Hilton Malaysia is seeking a Demi Chef to join our Hotels team, crafting high-quality dishes and wowing guests with your culinary flair every day. You’ll be at the heart of delivering the light and warmth of Hilton hospitality in every plate.

In this role you’ll lead line cooks, supervise kitchen operations, maintain cleanliness, ensure food quality and proper storage, and assist with cost management. A technical education in hospitality or culinary school, plus 3 years in a 5‑star kitchen and

Qualifications

• Technical education in hospitality or culinary school.
• At least 3 years as a Cook in Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards.
• At least 1 year as a Commis I in an international brand hotel or individual restaurant with high standards.
• Possess good leadership and training skills.
• Up to date with sanitation classes.
• Knowledgeable in HACCP.
• Must possess legal working rights in Malaysia.

Responsibilities

• Prepare great-tasting dishes according to standard recipes, ensuring taste and presentation.
• Supervise kitchen team to support line cooks and maintain smooth operations.
• Maintain kitchen cleanliness and prevent cross-contamination.
• Ensure food quality and proper storage and stock rotation.
• Help manage costs to improve gross margins.
• Inspire and develop the team through coaching and teamwork.
• Uphold health, safety, sanitation, and alcohol awareness regulations.

Skills

Leadership

Training

Sanitation knowledge

HACCP

Legal working rights

Education

Culinary/ Hospitality education

Job description

Hilton Malaysia is seeking a Demi Chef to join our Hotels team, crafting high-quality dishes and wowing guests with your culinary flair every day. You’ll be at the heart of delivering the light and warmth of Hilton hospitality in every plate.

In this role you’ll lead line cooks, supervise kitchen operations, maintain cleanliness, ensure food quality and proper storage, and assist with cost management. A technical education in hospitality or culinary school, plus 3 years in a 5‑star kitchen and