1,343 Chef jobs in Malaysia

• Control level of stock of food in house and what need to be ordered, receive perishable items according to standards, apply and follow F. I. F.O. and storage system as per guideline.
• Provide consistent quality of food and service to Internal and External customers, by adhering to and enforcing all Le Meridien Hotels Standards of excellence; training and guidance of trainees and attendants.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Interacts with guests to obtain feedback on product quality and service levels

Qualifications

• Certification as required to comply with culinary Education preferred
• Good communication skills (verbal and listening and writing)

Experience

• 3+ years managing a team of culinarians
• The ability to demonstrate and execute an exceedingly strong work ethic
• Skills to motivate and develop the culinarians on your team
• An appreciation for the people you work with
• Excellent communication skills
• An eye for detail and solving challenges
• Strong leadership skills
• A passion for real, good food

Job Type: Full-time

Pay: From RM6,800.00 per month

Benefits:

• Health insurance
• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person

Company Description
A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world's most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Job Description
As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Resident Manager, Director of F&B, or Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

Qualifications

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

*About Four Seasons: *
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:
Four Seasons Hotel and Residences is part of a 65-storey mixed-use tower that will include 242 Four Seasons Private Residences, 27 serviced apartments, a 209-key Four Seasons Hotel and a six- floor of 250,000 square foot luxury retail podium, collectively known as Four Seasons Place Kuala Lumpur. The Hotel introduces several unique dining outlets to the city, including a Cantonese restaurant, lobby and rooftop pool bars, and an all-day dining restaurant with sweeping views of the Petronas Twin Towers. The Hotel will also offer an executive lounge for business travelers, a serene spa, wellness-focused fitness centre and rooftop infinity pool offering panoramic views of Kuala Lumpur's endless skyline. Lush landscaping around the rooftop pool and terrace will create an urban oasis, echoing the greenery of the KLCC Park below.

Four Seasons Hotel Kuala Lumpur is looking for top talent to join the team.

*About Four Seasons Hotel Kuala Lumpur *
Four Seasons Hotel and Residences is located in the Golden Triangle neighborhood, Kuala Lumpur's thriving business and financial district. The Hotel is part of a 65-storey mixed-use tower that will include 242 Four Seasons Private Residences, 27 serviced apartments, a 209-key Four Seasons Hotel and a six- floor of 250,000 square foot luxury retail podium, collectively known as Four Seasons Place Kuala Lumpur.

The latest addition to the city's dramatic skyline and a vibrant hub for both business and leisure travelers, Four Seasons Hotel Kuala Lumpur will be conveniently located in close proximity to the city's major attractions, including the Petronas Twin Towers and the Kuala Lumpur City Centre (KLCC). Often referred to as a "city within a city," the KLCC will offer designer shopping, fine dining, and the best of the city's electric nightlife. The Hotel will also overlook the KLCC Park and be directly connected to the esplanade, allowing guests to take full advantage of the Park's 50 acres of green space, including lush gardens, fountains, waterfalls, a wading pool, and jogging track.

An exciting addition to Kuala Lumpur's culinary scene, the Hotel will introduce several unique dining outlets to the city, including a Cantonese restaurant, lobby and rooftop pool bars, and an all-day dining restaurant with sweeping views of the Petronas Twin Towers.

The Hotel will also offer an executive lounge for business travelers, a serene spa, wellness-focused fitness centre and rooftop infinity pool offering panoramic views of Kuala Lumpur's endless skyline. Lush landscaping around the rooftop pool and terrace will create an urban oasis, echoing the greenery of the KLCC Park below.

Four Seasons Hotel Kuala Lumpur will offer both international and regional travelers an urban complement to the existing Four Seasons Resort in Malaysia, the award-winning Four Seasons Resort Langkawi.

*About Four Seasons *
Founded in 1960, Four Seasons continues to define the future of luxury hospitality with extraordinary imagination, unwavering commitment to the highest standards of quality, and the most genuine and customized service. Currently operating 133 hotels and 57 private residences in major city centers and resort destination in the world, Four Seasons consistently ranks among the world's best hotels and most prestigious brands in reader polls, traveler reviews and industry awards.

Chef de Cuisine - Banquet Kitchen
The Chef de Cuisine - Banquet Kitchen oversees the preparation of food items for banquet events per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

*Responsibilities: *

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

• Review the daily activities; check the following:

• House count

• BEO Changes
• Stewarding Equipment Requisitions
• Perishable food Purchases
• Meetings
• Client Food Tastings

• Team Dining Room Operations

• Establish the day's priorities and assign production and prep task to staff to execute.

• Develop Customized Menus based on customers' specific expectations
• Meet with Sous Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Review all daily market list with the Executive Sous for approval
• Requisition the day's supplies in advance and ensure that they are received and stored correctly.
• Meet with the Stewarding Supervisor to review equipment needs, assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff. Leaving the kitchen well manned
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Monitor the quality of food throughout the banquet event, maximizing service and quality
• Ensure that all staff prepares menu items following recipes and yield guides, according to client contract
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Take hands on approach in the execution of all events with high attention to detail
• Engage with clients during the event to ensure vision is being exceeded
• Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Ministries and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and Contact Engineering directly for urgent repairs.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food cost by proper production calculations
• Ensure that excess items are communicated and utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff sign out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Provide feedback to staff on their performance and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Prepare weekly work schedules to ensure adequate personnel are on duty to handle each banquet demand
• Manage annual leave planner ensuring clearance by the end of each physical year
• Work cohesively with the hotels hygiene manager ensure goals are achieved
• Attend daily team member meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings.
• Answer e-mail correspondence in a timely manner
• Perform at special events and off-premise functions.
• Assist with inventories as scheduled.
• Assist in plating up Banquet hot meals as assigned.
• Work harmoniously and professionally with co-workers and supervisors.

*Qualifications: *

• Good knowledge in culinary.
• Ability to lift up to 60lbs.
• Certificate in related discipline.
• Able to work a flexible schedule with the ability to work all shifts, weekends and holidays as per business demands and needs.
• Must be able to speak, read, and write Bahasa Malaysia and English.
• Must have the right to work in Malaysia.

*What We Offer: *

• Competitive salary, wages, and a comprehensive benefits package
• Excellent training and development opportunities
• Complimentary accommodation at other Four Seasons Hotels and Resorts
• Complimentary dry cleaning for employee uniforms
• Complimentary employee meals

Work Type:
Full Time

Join Our Team
Join a team that is built on mutual respect, collaboration, creativity and a commitment to the highest quality of service. Four Seasons Hotel Kuala Lumpur provides guests with a haven of serenity and luxury in a bustling city. Four Seasons provides employees with the same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine's 100 Best Companies to work for since 1998.

What to expect: You will……
Be a champion of the Golden Rule: Do unto others as you would have them do unto you

Be part of a cohesive team with opportunities to learn, grow and develop

Have the opportunity to engage in diverse and challenging work

Derive a sense of pride in work well done

Be recognized for excellence

Visa sponsorship is not available for the role. Due to strict work permit regulations, position is applicable to local candidates or candidates with Malaysian Permanent Resident status holder only. Only successful candidates will be contacted.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Four Seasons Hotel and Residences is part of a 65-storey mixed-use tower that will include 242 Four Seasons Private Residences, 27 serviced apartments, a 209-key Four Seasons Hotel and a six- floor of 250,000 square foot luxury retail podium, collectively known as Four Seasons Place Kuala Lumpur. The Hotel introduces several unique dining outlets to the city, including a Cantonese restaurant, lobby and rooftop pool bars, and an all-day dining restaurant with sweeping views of the Petronas Twin Towers. The Hotel will also offer an executive lounge for business travelers, a serene spa, wellness-focused fitness centre and rooftop infinity pool offering panoramic views of Kuala Lumpur's endless skyline. Lush landscaping around the rooftop pool and terrace will create an urban oasis, echoing the greenery of the KLCC Park below.

Four Seasons Hotel Kuala Lumpur is looking for top talent to join the team.

About Four Seasons Hotel Kuala Lumpur

Four Seasons Hotel and Residences is located in the Golden Triangle neighborhood, Kuala Lumpur's thriving business and financial district. The Hotel is part of a 65-storey mixed-use tower that will include 242 Four Seasons Private Residences, 27 serviced apartments, a 209-key Four Seasons Hotel and a six- floor of 250,000 square foot luxury retail podium, collectively known as Four Seasons Place Kuala Lumpur.

The latest addition to the city's dramatic skyline and a vibrant hub for both business and leisure travelers, Four Seasons Hotel Kuala Lumpur will be conveniently located in close proximity to the city's major attractions, including the Petronas Twin Towers and the Kuala Lumpur City Centre (KLCC). Often referred to as a "city within a city," the KLCC will offer designer shopping, fine dining, and the best of the city's electric nightlife. The Hotel will also overlook the KLCC Park and be directly connected to the esplanade, allowing guests to take full advantage of the Park's 50 acres of green space, including lush gardens, fountains, waterfalls, a wading pool, and jogging track.

An exciting addition to Kuala Lumpur's culinary scene, the Hotel will introduce several unique dining outlets to the city, including a Cantonese restaurant, lobby and rooftop pool bars, and an all-day dining restaurant with sweeping views of the Petronas Twin Towers.

The Hotel will also offer an executive lounge for business travelers, a serene spa, wellness-focused fitness centre and rooftop infinity pool offering panoramic views of Kuala Lumpur's endless skyline. Lush landscaping around the rooftop pool and terrace will create an urban oasis, echoing the greenery of the KLCC Park below.

Four Seasons Hotel Kuala Lumpur will offer both international and regional travelers an urban complement to the existing Four Seasons Resort in Malaysia, the award-winning Four Seasons Resort Langkawi.

About Four Seasons

Founded in 1960, Four Seasons continues to define the future of luxury hospitality with extraordinary imagination, unwavering commitment to the highest standards of quality, and the most genuine and customized service. Currently operating 133 hotels and 57 private residences in major city centers and resort destination in the world, Four Seasons consistently ranks among the world's best hotels and most prestigious brands in reader polls, traveler reviews and industry awards.

Chef de Cuisine - Banquet Kitchen

The Chef de Cuisine - Banquet Kitchen oversees the preparation of food items for banquet events per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

• Review the daily activities; check the following:

• House count

• BEO Changes
• Stewarding Equipment Requisitions
• Perishable food Purchases
• Meetings
• Client Food Tastings
• Team Dining Room Operations
• Establish the day's priorities and assign production and prep task to staff to execute.
• Develop Customized Menus based on customers' specific expectations
• Meet with Sous Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Review all daily market list with the Executive Sous for approval
• Requisition the day's supplies in advance and ensure that they are received and stored correctly.
• Meet with the Stewarding Supervisor to review equipment needs, assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff. Leaving the kitchen well manned
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Monitor the quality of food throughout the banquet event, maximizing service and quality
• Ensure that all staff prepares menu items following recipes and yield guides, according to client contract
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Take hands on approach in the execution of all events with high attention to detail
• Engage with clients during the event to ensure vision is being exceeded
• Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Ministries and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and Contact Engineering directly for urgent repairs.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food cost by proper production calculations
• Ensure that excess items are communicated and utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff sign out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Provide feedback to staff on their performance and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Prepare weekly work schedules to ensure adequate personnel are on duty to handle each banquet demand
• Manage annual leave planner ensuring clearance by the end of each physical year
• Work cohesively with the hotels hygiene manager ensure goals are achieved
• Attend daily team member meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings.
• Answer e-mail correspondence in a timely manner
• Perform at special events and off-premise functions.
• Assist with inventories as scheduled.
• Assist in plating up Banquet hot meals as assigned.
• Work harmoniously and professionally with co-workers and supervisors.

Qualifications:

• Good knowledge in culinary.
• Ability to lift up to 60lbs.
• Certificate in related discipline.
• Able to work a flexible schedule with the ability to work all shifts, weekends and holidays as per business demands and needs.
• Must be able to speak, read, and write Bahasa Malaysia and English.
• Must have the right to work in Malaysia.

What We Offer:

• Competitive salary, wages, and a comprehensive benefits package
• Excellent training and development opportunities
• Complimentary accommodation at other Four Seasons Hotels and Resorts
• Complimentary dry cleaning for employee uniforms
• Complimentary employee meals

Work Type: Full Time

Join Our Team

Join a team that is built on mutual respect, collaboration, creativity and a commitment to the highest quality of service. Four Seasons Hotel Kuala Lumpur provides guests with a haven of serenity and luxury in a bustling city. Four Seasons provides employees with the same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine's 100 Best Companies to work for since 1998.

What to expect: You will……

Be a champion of the Golden Rule: Do unto others as you would have them do unto you

Be part of a cohesive team with opportunities to learn, grow and develop

Have the opportunity to engage in diverse and challenging work

Derive a sense of pride in work well done

Be recognized for excellence

Visa sponsorship is not available for the role. Due to strict work permit regulations, position is applicable to local candidates or candidates with Malaysian Permanent Resident status holder only. Only successful candidates will be contacted.

Additional InformationChinese Kitchen Section

Job Number

Job CategoryFood and Beverage & Culinary

LocationRenaissance Johor Bahru Hotel, No 2 Jalan Permas 11, Bandar Baru Permas Jaya, Johor Bahru, Johor, Malaysia, 81750

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We're looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Agensi Pekerjaan Jobs Kreate Sdn. Bhd. is hiring a Full time Chef De Cuisine role in Bukit Bintang, Wilayah Persekutuan Kuala Lumpur. Apply now to be part of our team.

Job summary:

• Flexible hours available
• 2-3 years of relevant work experience required for this role
• Expected salary: RM21,000 - RM25,000 per month

Job Responsibilities

• Maintain positive Sailor relations at all times.
• Responsible for maintaining and producing high level standards in food quality in the

assigned outlet.
- Responsible for the entire operation of their assigned outlet in terms of food safety,

creativity, cleanliness, team performance.
- Adheres to and monitors that HACCP and USPH rules and regulations are followed on a

daily basis.
- Meets with Executive Sous Chef on a daily basis to review production schedules and

internal requisitions for their outlet.
- Monitors portion control and conducts spot checks.
- Carries out inspections and spot checks of storerooms within their outlet.
- Reports any machinery/technical faults to Executive Sous Chef and monitors repair

schedule.
- Conducts food tasting on a daily basis in their outlet and corrects any discrepancies with

regard to quality, taste and/or appearance.
- Carries out the service line in their assigned outlet including but not limited to the

efficiency of service, presentation and plating.
- Communicates with Asst. Food and Beverage Operations Director for any provision

related matters.
- Must be familiar with their assigned galley outlet layout in terms of safety and security

and ensure members of his team are fully familiar.
- Monitor Work and Rest hours of all members of their team ensuring ILO guidelines are

adhered to.
- Prepare and implement work rotas for their outlet team.
- Monitor performance of their team ensuring that they are working to company, HACCP

and USPH guidelines.
- Conducts menu explanation to the Restaurant team in their assigned outlet prior to the

start of service.
- Inspect cleanliness and condition of assigned station and services areas and rectify any

deficiencies.
- Monitors clear down routines after service and ensures the appearance and condition of

all items meet Virgin Voyages standards.
- Notifies Executive Sous Chef of any Sailor complaints raised and seeks to resolve.
- Be familiar with all cruise services/features and activations to respond to Sailor inquiries

accurately.
- Responsible for the appearance and cleanliness of their outlet

Job Requirements

• Minimum 3 years' experience as Chef De Cuisine onboard a Cruise ship or 4/5*

hotel/resort.
- Extensive knowledge of food handling procedures with regard to public health standards.
- Demonstrated experience in motivating, leading and engaging a diverse workforce to

increase synergy and improve productivity.
- Excellent understanding of food specifications, including but not limited to USDA meat

and standards and grading.
- Knowledge of Vessel Sanitation Program regulations and procedures.
- All certificates as required by the STCW code for this position.
- Ability to read, interpret and demonstrate the preparation of recipes.
- Basic knowledge of HACCP rules and regulations.
- Good command of the English Language

We're looking for a passionate and skilled
Japanese Cuisine Chef
to lead our brand new sushi kiosk.

You'll take charge of the kitchen, guide our team, create delicious sushi, design exciting menus, and make sure every bite meets the highest quality and safety standards.

If you love Japanese cuisine, have great leadership skills, and want to be part of an exciting growing brand, we want you on our team

Responsibilities:

1.⁠ ⁠reate new sushi recipes based on customer trends & preferences

2. Prepare and present sushi with precision, ensuring top notch taste and aesthetics.

2. Ensure cost control & supplier negotiation

3. Maintain HACCP & Halal compliance

4. Train staff on proper sushi preparation & plating

5. Improve presentation for grab and go packaging

6. Innovate seasonal & limited-time sushi menus

7. Conduct quality checks on sushi freshness & consistency

8. Collaborate with management to improve operations and customer satisfaction.

9. Maintain kitchen cleanliness and hygiene according to food safety regulations.

Requirements:

1. Minimum 3-5 years experience in Japanese cuisine

2. Strong knowledge of sushi preparation, knife skills, and ingredient handling.

3. Knowledge of ingredient sourcing & cost control

4. Ability to train junior staff

5. Creative in developing unique sushi recipes

6. Experience in food safety & hygiene compliance

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

The Chef de Cuisine – Chinese Kitchen is responsible for leading and managing all culinary operations related to Chinese cuisine within the hotel. This role requires a masterful understanding of regional Chinese cooking techniques, flavors, and presentation. The Chef de Cuisine will ensure authenticity, quality, consistency, and innovation in Chinese food offerings while managing a team of chefs and kitchen staff. The position is key in upholding the hotel's brand standards and delivering exceptional guest dining experiences.

What will I be doing?

As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:

*Culinary Leadership: *

• Plan, create, and execute authentic Chinese menus with a focus on high-quality ingredients and traditional techniques.
• Supervise and mentor Chinese kitchen staff, ensuring standards of hygiene, food quality, and presentation are met at all times.
• Maintain high levels of creativity and innovation in developing new dishes while preserving the integrity of traditional Chinese cuisine.

*Kitchen Operations: *

• Oversee the daily operations of the Makan Kitchen-Chinese & Chinese Banquet, including mise en place, production, plating, and service.
• Ensure food preparation and storage are in compliance with food safety and sanitation standards (e.g., HACCP).
• Monitor food costs, portion control, inventory, and minimize waste to achieve budgeted food cost targets.

*Staff Management & Training: *

• Train, coach, and evaluate team members to enhance their culinary skills and ensure consistency in food preparation.
• Schedule staff and delegate tasks effectively to ensure efficient operations during peak and off-peak hours.
• Foster a positive team culture with a focus on discipline, motivation, and professional development.

*Guest Satisfaction: *

• Collaborate with the F&B and service teams to ensure seamless delivery and presentation of Chinese dishes.
• Interact with guests when required to receive feedback and tailor offerings to enhance the dining experience.

*Collaboration & Compliance: *

• Work closely with the Executive Chef and other specialty chefs to support banquet and event functions.
• Comply with international hotel brand standards, health and safety regulations, and culinary SOPs.
• Participate in menu engineering, food tastings, and promotional planning for restaurant and banquet offerings.

What are we looking for?

A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Culinary degree or diploma from a recognized institution.
• Specialization or certification in Chinese culinary arts is a strong advantage.
• Minimum of 8–10 years of professional culinary experience, with at least 3 years in a senior role in a Chinese kitchen.
• Previous experience in an international hotel or luxury restaurant environment is highly preferred.
• Strong knowledge of Cantonese Chinese cuisines.
• Proven leadership, organizational, and team management skills.
• Expertise in wok techniques, dim sum production, and Chinese banquet cooking.
• Excellent time management and communication skills.
• Understanding of kitchen financials, food cost control, and inventory management.
• Good command of English (spoken and written) is essential in an international setting.

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. For nearly 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. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationCourtyard Kuala Lumpur South, 137, Jalan Puchong, Kuala Lumpur, Malaysia, Malaysia, 58200

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.

• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products, presentations and flavor.

• Plans and manages food quantities and plating requirements for the restaurant.

• Communications production needs to key personnel.

• Assists in developing daily and seasonal menu items for the restaurant.

• Ensures compliance with all applicable laws and regulations regulations.

• Follows proper handling and right temperature of all food products.

• Estimates daily restaurant production needs.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Leads shift teams while personally preparing food items and executing requests based on required specifications.

• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensuring and maintaining the productivity level of employees.

• Ensures employees are cross-trained to support successful daily operations.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

• Effectively investigates, reports and follows-up on employee accidents.

• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Sets a positive example for guest relations.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Empowers employees to provide excellent customer service.

• Handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.

• Manages employee progressive discipline procedures.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Uses all available on the job training tools for employees.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun.

In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.