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Job Description - Executive Chef – Outlet Operation (Pre-Opening) - Waldorf Astoria (HOT0C4H1)

Job Description

Executive Chef – Outlet Operation (Pre-Opening) - Waldorf Astoria (HOT0C4H1)

Waldorf Astoria Kuala Lumpur 73, Jalan Raja Chulan, Bukit Bintang Kuala Lumpur 50200

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a warm welcome and an exceptional experience, we are committed to delivering memorable stays to millions of travellers each year. Our portfolio includes iconic brands such as Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, Hilton Hotels & Resorts, DoubleTree, Hilton Garden Inn, Hampton, and more.

If you appreciate the impact exceptional cuisine can have on the guest experience, you may be just the person we are seeking to join us as part of the Hilton family—where we never forget the reason we are here: to delight our guests, our Team Members, and our owners alike.

Are you ready to lead a dynamic, multi-outlet culinary operation where innovation, artistry, and precision meet world‑class excellence?

We are seeking a highly skilled and inspiring Executive Chef, ideally with a strong Michelin‑star restaurant background, to oversee three distinct dining venues: a refined fine dining restaurant, a vibrant casual dining outlet, and a high‑energy bar operation. Your experience in Michelin‑recognized or award‑winning kitchens will be essential in shaping exceptional culinary identity, refining operational standards, and ensuring outstanding guest experiences across all outlets.

In this pivotal leadership role, you will define the culinary direction for each outlet, guide and mentor a high‑performing kitchen team, and lead the execution of unforgettable dining experiences. Reporting directly to the Director of Culinary, you will uphold a culture of excellence, creativity, discipline, and uncompromising quality.

If you are passionate about delivering extraordinary culinary journeys, leading with purpose, and elevating every plate, we invite you to bring your expertise and vision to our team.

As the Executive Chef – Outlet Operation, you will be responsible for the following tasks to the highest standards:

• Culinary Leadership & Operational Excellence

  Oversee daily culinary operations across all three outlets, ensuring consistency, efficiency, and strict adherence to Hilton and brand standards. Create and refine menus tailored to each outlet’s concept, incorporating Michelin‑level techniques, premium ingredients, and elevated presentation. Recruit, train, and inspire a diverse and talented culinary team, cultivating a culture rooted in craftsmanship, accountability, and continuous improvement.

• Quality & Consistency Assurance

  Ensure exceptional food quality, flavor profiles, and plating standards across all venues. Implement rigorous quality control and tasting protocols.

• Financial Management

  Oversee budgeting, food cost control, inventory systems, vendor relations, and procurement. Drive profitability while sustaining world‑class quality. Work closely with the Director of Culinary, food & beverage managers, service teams, and hotel leadership to ensure seamless coordination and guest satisfaction.

• Brand & Concept Stewardship

  Maintain the identity and culinary integrity of each outlet, ensuring consistent execution aligned with brand expectations and Michelin‑level dining standards. Ensure full compliance with hygiene, sanitation, and HACCP standards. Uphold a safe, organized, and efficient kitchen environment.

• Guest Engagement & Pre‑Opening Leadership

  Engage with guests when appropriate, respond to feedback, and integrate guest insights into continuous improvements in the culinary offering. Lead all culinary pre‑opening activities, from kitchen layout and equipment planning to menu trials, team onboarding, SOP creation, and operational readiness.

An Executive Chef serving Hilton Brands must demonstrate excellence, leadership, and an unwavering commitment to quality. To be successful in this role, you should possess the following:

• Degree in Culinary Arts, Hospitality, or equivalent professional experience.
• Proven experience as an Executive Chef, Senior Sous Chef, or Head Chef in Michelin‑starred restaurants or luxury hotels with award‑winning culinary programs, consistently delivering world‑class standards.
• Strong background in fine dining and contemporary international cuisine, with the ability to conceptualize diverse menus for multiple outlets.
• Deep understanding of Michelin‑level techniques, ingredient sourcing, culinary finesse, and artistic presentation.
• Prior experience in hotel pre‑openings or launching new dining concepts is a significant asset.
• Exceptional leadership skills with the ability to inspire, mentor, and manage diverse culinary teams.
• Excellent interpersonal, organizational, and communication skills, with proven ability to collaborate across departments.
• Expertise in menu engineering, food costing, inventory systems, and comprehensive P&L management.
• Strong knowledge of food safety regulations; HACCP certification or equivalent is essential.
• Fluency in English is required; additional languages are an advantage.

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 nearly a century, Hilton has offered travellers the finest in accommodations, service, amenities, and value.

Our vision—to fill the earth with the light and warmth of hospitality—unites us as a team dedicated to creating remarkable experiences every day. And our exceptional Team Members are at the heart of everything we do.