Executive Chef - The Nautilus, Curio Collection by Hilton

Hilton; Kuah; On-site; MYR 180,000 - 260,000; Full time

Job summary

Hilton in Langkawi (The Nautilus, Curio Collection by Hilton) seeks an Executive Chef to lead all hotel culinary operations. You will craft innovative menus, manage budgets, mentor a diverse kitchen team, and uphold the highest standards of food quality and guest experience.

You will drive profitability, collaborate with F&B leadership, ensure regulatory compliance, and inspire a culture of hospitality excellence across the dining program.

Qualifications

• 10-15 years as Head of Kitchen in a 4/5-star hotel or fine-dining restaurant
• Experience with international chain hotels
• Strong leadership and team-building capabilities

Responsibilities

• Direct culinary operations: oversee preparation and production of hotel meals with high standards
• Oversee menu development with F&B Director based on trends and regional tastes
• Engage with guests to assess satisfaction and implement improvements to elevate dining
• Monitor financial performance: budget management, forecasting, and reporting aligned with hotel goals
• Optimize kitchen operations: streamline systems, processes, and workflows
• Cultivate a high-performing team through development and recognition programs
• Ensure regulatory excellence: health, safety, sanitation, and alcohol awareness compliance

Skills

Culinary leadership

Menu development

Cost controls

Guest satisfaction

Education

High School Diploma or equivalent

Job description

Executive Chef - The Nautilus, Curio Collection by Hilton

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.

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

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