Chef jobs in Malaysia

Job Number: HOT0C3AH.

Work Location: Waldorf Astoria Kuala Lumpur, 73, Jalan Raja Chulan, Bukit Bintang Kuala Lumpur 50200.

As the Executive Sous Chef, you will manage and lead the kitchen team to ensure smooth culinary operations and uphold the highest standards. Working closely with the Director of Culinary, you will bring our culinary vision to life.

• Demonstrated expertise in a wide range of cooking techniques and global cuisines with a strong emphasis on crafting high‑quality, innovative dishes.
• Proven ability to design and refresh menus that highlight seasonal ingredients and align with current culinary trends.
• Commitment to upholding strict health and safety standards, ensuring full compliance with food regulations and maintaining exceptional kitchen cleanliness.
• Lead and inspire a diverse culinary team, fostering a culture of excellence through ongoing training and professional development.
• Oversee culinary operations to ensure seamless service, efficient workflow, and consistent delivery of high‑quality dishes.
• Monitor food costs and manage inventory strategically to enhance profitability while maintaining exceptional culinary standards.
• Communicate effectively with team members, management, and guests to ensure a seamless dining experience.
• Anticipate and understand guest needs to deliver exceptional service.
• Address and resolve kitchen‑related issues or disputes professionally and efficiently.

• Develop unique and enticing recipes that elevate the hotel's culinary reputation.
• Ensure each dish is visually captivating and aligns with the luxury standards of the hotel.
• Stay abreast of culinary trends and remain adaptable to incorporate fresh, innovative ideas.

• Lead strategic planning for events, special occasions, and daily culinary operations to ensure seamless execution and exceptional service.
• Proactively identify and resolve operational challenges in a fast‑paced kitchen environment.
• Champion sustainable practices by implementing initiatives that reduce waste and promote eco‑friendly operations.

• Diploma or degree in Culinary Arts or a related field.
• Proven expertise as an Executive Sous Chef in prestigious 5‑star luxury hotels, consistently upholding the highest standards of culinary excellence.
• Proven experience in pre‑opening hotel or restaurant operations.
• A background in Michelin‑starred restaurants will be valued as an asset.
• Extensive background in managing diverse culinary and food & beverage outlets, with a preference for large‑scale, multi‑cultural environments.
• A passionate and energetic culinary expert dedicated to mentoring exceptional teams, while consistently driving outstanding food quality.
• Possesses a keen eye for detail and a creative mindset, consistently offering fresh perspectives and innovative solutions.
• Certified in food safety and sanitation protocols, with a strong understanding of industry standards and regulatory compliance.
• Demonstrates excellent command of the English language, with strong skills in reading, writing, and verbal communication.

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. For a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands.