Head Chef

Dormani Hotel Kuching; Kuching; On-site; MYR 134,000 - 201,000; Full time

Job summary

Dormani Hotel Kuching in Malaysia is seeking a seasoned Head Chef to lead culinary operations for hotel dining, room service and banquet events. You will design menus, control portions, maintain consistency, and ensure recipes are followed with precision.

You will mentor kitchen staff, manage budgeting and food costs, oversee inventory, and uphold Halal compliance and safety standards in a high-volume setting.

Qualifications

• Experience leading culinary teams in hotel or hospitality settings.
• Strong budgeting and food cost calculation skills.
• Certified food handling and safety training.

Responsibilities

• Design, implement and update innovative menus for hotel dining, room service and banquet events.
• Oversee all food preparation and presentation with consistent quality and portion control.
• Manage kitchen pacing during peak hours to ensure timely service.
• Collaborate with finance to track food costs, inventory and expenses.
• Conduct inventory audits, implement FIFO and waste-reduction initiatives.
• Mentor kitchen staff and uphold SOPs; conduct performance evaluations and cross-training.
• Ensure compliance with dietary standards (e.g., Halal) and food safety requirements.

Skills

Team leadership

Menu design

Food cost control

Kitchen operations

Inventory management

Education

Degree or Diploma in Culinary Arts

Food safety certifications

Job description

Design, implement and update innovative menus for the hotel restaurant, room service and customizable banquet packages.

Oversee all food preparation and presentation, ensuring consistent quality, portion control, and adherence to established recipes.

Manage the pacing and flow of the kitchen during peak hours to ensure timely service.

Collaborate with the finance and accounting departments to accurately track food cost, inventory stock and operational expenses.

Conduct regular inventory audits, manage stock rotation (FIFO), and implement strategic waste-reduction initiatives.

Team Management & Training

Mentor all kitchen staff, including sous chefs, line cooks, and stewards.

Foster a collaborative, high-performance kitchen culture focused on continuous improvement and standard operating procedures (SOPs).

Conduct regular performance evaluations and cross-training to ensure operational readiness across all kitchen stations.

Compliance, Health & Safety

Ensure all food preparation aligns with necessary dietary and religious compliance standards (e.g., Halal certification protocols).

Qualifications & Experience

Experience: Minimum of 3 years of proven experience as a Head Chef, Executive Sous Chef, or similar leadership role within the hotel or hospitality industry.

Education: Degree or Diploma in Culinary Arts or a related field.

Financial costing: Strong proficiency in kitchen budgeting and food cost calculation.

Leadership: Demonstrated ability to manage diverse culinary teams and handle medium to high volume banquet and catering operations.

Certifications: Valid food handling and safety certifications (e.g., Typhoid vaccination, Food Handler training).