Executive Chef: Visionary Menu Architect

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

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.