North Indian Cuisine Lead Chef De Cuisine

Le Meridien Kota Kinabalu; West Coast Division; On-site; MYR 201,000 - 268,000; Full time

Benefits offered by this job

Dining discounts for staff

Culinary training and development

Health and wellbeing support

Job summary

Le Meridien Kota Kinabalu is seeking an experienced Chef De Cuisine specializing in North Indian cuisine to lead our culinary team in Kota Kinabalu, Sabah. You will oversee kitchen operations, ensure authentic North Indian dishes meet Le Meridien standards, and mentor junior chefs to drive exceptional dining experiences.

The role requires 5-8 years of professional cooking experience in North Indian cuisine, with a background as Chef De Cuisine or head chef in a high-volume, upscale hospitality

Qualifications

• 5-8 years of professional cooking experience in North Indian cuisine.
• Experience as Chef De Cuisine or head chef in a high-volume, upscale hospitality environment.
• Strong leadership and staff supervision abilities.
• Solid knowledge of food safety, hygiene, and HACCP protocols.
• Excellent organisational and time-management skills in a fast-paced kitchen.
• Proficiency in English; additional languages advantageous.

Responsibilities

• Plan and prepare authentic North Indian dishes according to recipes and standards.
• Oversee kitchen operations, including food preparation, cooking techniques, and plating for la carte and special dining.
• Supervise and train junior chefs and kitchen staff on techniques and food safety.
• Develop new North Indian dishes and seasonal menus while maintaining brand standards.
• Ensure adherence to food safety, hygiene, and sanitation regulations across kitchen areas.
• Manage kitchen inventory, monitor food costs, and minimise wastage.

Skills

Leadership

Team management

North Indian cuisine

English communication

Education

Culinary qualifications or certifications

Job description

Le Meridien Kota Kinabalu is seeking an experienced Chef De Cuisine specializing in North Indian cuisine to lead our culinary team in Kota Kinabalu, Sabah. You will oversee kitchen operations, ensure authentic North Indian dishes meet Le Meridien standards, and mentor junior chefs to drive exceptional dining experiences.

The role requires 5-8 years of professional cooking experience in North Indian cuisine, with a background as Chef De Cuisine or head chef in a high-volume, upscale hospitality