Executive Chef

Accorhotel; Johor Bahru; On-site; MYR 180,000 - 240,000; Full time

Job summary

AccorHotels in Johor Bahru seeks an experienced Executive Chef to lead the hotel’s entire kitchen operation and inspire a high-performing culinary team.

You will develop innovative menus, manage food costs and ensure top standards of quality, hygiene and service, while aligning with Accor standards and guest expectations.

Experience in premium hotel environments and a strong background in HACCP are essential to drive profitability and guest satisfaction.

Qualifications

• Proven experience as an Executive Chef, Head Chef or Chef de Cuisine in a reputable hotel or restaurant.
• Strong knowledge of international cuisine and modern culinary techniques.
• Excellent leadership and team management skills.
• Strong understanding of food costing, budgeting and inventory control.
• Excellent knowledge of food hygiene and HACCP.
• Creative, passionate and commercially minded.
• Relevant culinary qualification or certification.
• Experience within a premium or luxury hotel environment is an advantage.

Responsibilities

• Lead and manage the hotel's entire kitchen operation.
• Inspire, coach and develop the culinary team.
• Ensure consistently high standards of food quality, presentation and hygiene.
• Develop innovative menus, culinary concepts and seasonal offerings.
• Manage food costs, purchasing, inventory and kitchen profitability.
• Ensure compliance with HACCP, food safety and Accor standards.
• Work closely with the F&B Manager to maximise guest satisfaction and F&B performance.
• Introduce culinary trends, creativity and new ideas.
• Build a strong kitchen culture based on teamwork, discipline and excellence.

Skills

Leadership

Team management

Food costing

Budgeting

Inventory control

Culinary knowledge

Education

Culinary qualification or certification

Job description

WHAT WILL YOU DO?

• Lead and manage the hotel's entire kitchen operation.
• Inspire, coach and develop the culinary team.
• Ensure consistently high standards of food quality, presentation and hygiene.
• Develop innovative menus, culinary concepts and seasonal offerings.
• Manage food costs, purchasing, inventory and kitchen profitability.
• Ensure compliance with HACCP, food safety and Accor standards .
• Work closely with the F&B Manager to maximise guest satisfaction and F&B performance.
• Introduce culinary trends, creativity and new ideas.
• Build a strong kitchen culture based on teamwork, discipline and excellence.

WHAT ARE WE LOOKING FOR?

• Proven experience as an Executive Chef, Head Chef or Chef de Cuisine in a reputable hotel or restaurant.
• Strong knowledge of international cuisine and modern culinary techniques.
• Excellent leadership and team management skills.
• Strong understanding of food costing, budgeting and inventory control .
• Excellent knowledge of food hygiene and HACCP.
• Creative, passionate and commercially minded.
• Relevant culinary qualification or certification.
• Experience within a premium or luxury hotel environment is an advantage.