Executive Chef - The Nautilus, Curio Collection by Hilton

Hilton; Kedah; On-site; MYR 180,000 - 320,000; Full time

Job summary

Hilton is seeking an Executive Chef in Kedah, Malaysia to lead the hotel’s culinary strategy and operations. You will drive menus, cost controls, and guest experiences, collaborating with the Food & Beverage Director to set high standards across all dining venues.

You will manage a diverse kitchen team, ensure compliance with safety regulations, and push for continuous improvement in food quality and service to elevate the guest stay.

Qualifications

• Must have completed high school or equivalent.
• 10–15 years as Head of Kitchen in a 4/5-star hotel or renowned restaurant.
• Experience in international chain hotels.

Responsibilities

• Direct culinary operations: oversee preparation and production of hotel meals with high standards and profitability.
• Enhance menu offerings: partner with F&B Director to develop menus based on trends and regional tastes.
• Delight guests: engage with guests and clients to assess satisfaction and implement improvements.
• Monitor financial performance: oversee budgets, forecasting, and reporting to meet financial targets.
• Optimize kitchen operations: streamline systems, processes, and workflows for efficiency.
• Cultivate a high-performing team: drive engagement, development, and recognition programs.
• Uphold regulatory excellence: ensure health, safety, sanitation, and alcohol regulations.

Education

High School Diploma or equivalent

Job description

Job Description

You are a culinary visionary and the creative force behind our culinary offerings, crafting menus that delight and impress our guests. As an Executive Chef , you’re not just responsible for the overall vision, strategy, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities

Here’s what you’ll do during a typical day:

• Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings: Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing

Qualifications

• High School Diploma or equivalent
• 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards
• Work experience in a similar capacity with international chain hotels