Japanese Chef de Cuisine (Pre-Opening) - Conrad Kuala Lumpur

Hilton Worldwide, Inc.; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A prestigious hotel in Kuala Lumpur seeks an experienced Japanese Chef de Cuisine. In this role, you will manage and lead the kitchen team to ensure high culinary standards and smooth operations. You should have extensive experience in a 4/5-star hotel or specialty restaurant and be knowledgeable in HACCP and sanitation guidelines. The position offers an opportunity to excel within a prestigious hospitality brand.

Qualifications

• 8-10 years as Head of Kitchen in a 4/5-star hotel or specialty Japanese restaurant.
• Basic spoken English to meet business needs.
• Proficient in an additional language.
• Knowledgeable in HACCP and sanitation classes.
• Participated in culinary classes or seminars.

Responsibilities

• Manage and lead the kitchen team for culinary operations.
• Plan, prepare and implement high quality food and beverage products.
• Monitor food safety and hygiene standards.
• Report issues to the Executive Chef and adapt recipes as needed.
• Train team members and ensure proper equipment usage.

Skills

Leadership

Culinary expertise

Communication

Sanitation knowledge

Teamwork

Education

Technical education in hospitality or culinary school

Tools

Culinary tools and equipment

Job description

Overview

Japanese Chef de Cuisine (Pre-Opening) - Conrad Kuala Lumpur

Location: Conrad Kuala Lumpur, 26 Jalan Sultan Ismail Kuala Lumpur 50350

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. Hilton brands include Hilton Hotels & Resorts, Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and more. This role is to manage and lead the kitchen team to ensure smooth culinary operation and uphold high standards in the hotel’s kitchen.

What will I be doing?

Responsibilities

• Plan, prepare and implement high quality food and beverage products and set-ups in all areas of the restaurant.
• Work with recipes, standards and plating guides; maintain HACCP aspects within the hotel operation.
• Use equipment, tools and machines appropriately; contribute to continuous improvement of training manuals and SOPs.
• Participate in quality initiatives such as daily chef briefings and monthly team meetings to improve operations, meet targets, and maintain communication.
• Work on offsite events when requested; complete tasks outside of the kitchen area; assist in inventory taking.
• Knowledgeable of the hotel’s occupancy, events, forecasts and achievements; prepare menus in a timely fashion.
• Develop new dishes for tastings and photography; control stations within the kitchen; coordinate with the stewarding department for cleanliness and low loss/breakage.
• Respond effectively to guest requests; adapt to changes; be receptive to constructive feedback.
• Purchase for and control production; maintain professional attitude toward team members and supervisors.
• Adhere to hotel rules and the team member handbook; coordinate, organize and participate in all kitchen production.
• Ensure ingredients and equipment for the ala carte menu, daily menus and seasonal specials are ready, with proper recipes, portions and costing.
• Maintain discipline and proper work practices; ensure personal hygiene and cleanliness of workstations and tools; monitor food safety and inventory.
• Report issues to the Executive Chef; follow changes in new recipes or methods as instructed by the Executive Sous Chef.
• Assist in determining daily production quantities with the Executive Sous Chef; exercise maximum control on wastage to optimize profitability.
• Check equipment and report faults; prepare work orders for Engineering; ensure recipes and costings are updated; monitor food quality and quantity for economical use of ingredients.
• Select and train team members to meet department standards; monitor overall food operation for timely and correct preparation.
• Oversee kitchen cleanliness, hygiene and maintenance to uphold high standards; promote teamwork to achieve department goals.
• Train team members on equipment usage and ensure they are certified in their positions before taking charge of an area.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice; carry out any other reasonable duties as assigned.

Qualifications

• High school graduate.
• 8-10 years as Head of Kitchen in a 4/5-star hotel or specialty Japanese restaurant with high standards.
• Basic spoken English to meet business needs.
• Up to date with sanitation classes; possess a valid health certificate.
• Proficient in an additional language; knowledgeable in HACCP.
• Participated in additional culinary classes or seminars; work experience in similar capacity with international chain hotels.
• Technical education in hospitality or culinary school preferred.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value for nearly a century. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands; our Team Members are at the heart of it all.