Chef jobs in Malaysia

Minor Hotels is an international hotel owner, operator, and investor with a portfolio of more than 536 hotels in operation. Minor Hotels passionately explores new possibilities in hospitality with a diverse portfolio of properties designed intelligently to appeal to different kinds of travelers, serving new passions as well as personal needs. Through our Anantara, Avani, Oaks, Elewana, Tivoli, NH Hotel Group, Four Seasons, St. Regis, Marriott, and Minor International properties, across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America.

Avani Hotels & Resorts is a vibrant upscale brand offering relaxed comfort and contemporary style. Avani was launched in response to an increasingly influential group of discerning travelers who appreciate stylish design and excellent service, but also demand great value. Avani hotels are designed for the way we travel now. And we think it’s all about balance. Balance between coolness and kindness, between design and function, and between service and privacy.

Avani Kota Kinabalu Hotel is set to open in Q2 2026 with 378 new keys ready to welcome business and leisure travellers with trademark AVANI sleep satisfaction, contemporary living spaces, and Honest Food. The hotel will feature an all-day dining restaurant and a rooftop pool & bar, as well as 855 square metres of meeting space, perfect for conferences or social functions.

This role ensures the delivery of exceptional culinary experiences that meet 5-star luxury standards while optimizing kitchen performance, food quality, cost control, and team development.

• Lead, inspire, and manage a high-performing culinary team across all resort dining outlets.
• Design and execute innovative, seasonal, and globally inspired menus that reflect the resort’s brand and target clientele.
• Maintain high standards of taste, presentation, and consistency in all food preparation.
• Oversee recipe development, standardization, and food plating guides.
• Ensure efficient kitchen operations, including staffing, inventory, food preparation, and sanitation.
• Implement and maintain food safety protocols in line with HACCP and local health regulations.
• Conduct regular kitchen inspections and ensure compliance with hygiene and safety standards.
• Oversee food cost management, including waste reduction and portion control.
• Manage culinary budget, forecasting, and food cost targets.
• Review P&L statements and take corrective actions where necessary.
• Collaborate with procurement to negotiate vendor contracts and source high-quality ingredients at competitive prices.
• Recruit, train, mentor, and evaluate culinary staff to ensure high performance and career progression.
• Develop and implement training programs for kitchen staff on new techniques, menu items, and safety procedures.
• Promote a culture of teamwork, excellence, and continuous improvement.
• Collaborate with F&B managers to ensure seamless integration of food offerings with service delivery.
• Engage with guests when appropriate to gather feedback and adapt menus or offerings accordingly.
• Handle guest complaints related to food quality promptly and professionally.

• Bachelor’s Degree or related Culinary degree.
• Minimum of 2 years of industry and culinary management experience.
• Previous experience controlling food and labor costs.
• Previous experience with demonstration cooking, menu development, and pricing development.
• Passion for leadership and teamwork.
• Eye for detail to achieve operational excellence.
• Excellent guest service skills.