105 Executive Chef jobs in Malaysia

About the role

We are seeking a highly skilled and experienced Executive Chef to join our dynamic team at Swiss-Garden International Hotels, Resorts & Inns in Kuantan, Pahang. As our Executive Chef, you will be responsible for overseeing the entire culinary operation, ensuring the highest standards of food quality, presentation, and customer satisfaction. This is a full-time position that offers an exciting opportunity to thrive in a fast-paced hospitality environment.

What you'll be doing

1. Manage and lead a team of talented chefs and kitchen staff to deliver exceptional dining experiences for our guests
2. Develop and implement innovative menu concepts that showcase your culinary expertise and align with the brand's vision
3. Ensure efficient and effective kitchen operations, including inventory management, cost control, and compliance with health and safety standards
4. Collaborate with the hotel management team to plan and execute special events, banquets, and catering services
5. Stay abreast of industry trends and implement best practices to continuously improve the culinary offerings
6. Foster a positive and collaborative work environment, providing mentorship and professional development opportunities for your team
7. Recognizes superior quality products, presentations and flavor.
8. Ensure compliance with food handling and sanitation standards.
9. Follows proper handling and right temperature of all foods products.
10. Displays leaderships in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
11. Trains kitchen staff on the fundamentals of food handling and sanitation certifications.
12. Ensure hotel policies are administered fairly and consistently.
13. Manages department controllable expenses including food cost, supplies, uniforms and equipment, as per profit and lost monthly.
14. Responds to and handles guest problems and complaints.

What we're looking for

1. Minimum 5-7 years of proven experience as an Executive Chef or Head Chef in a reputable hotel, resort, or fine-dining establishment
2. Strong leadership and management skills, with the ability to inspire and motivate a diverse culinary team
3. Exceptional culinary skills, with a deep understanding of various cuisines and a flair for creating innovative dishes
4. Proficient in cost control, inventory management, and adherence to budgetary guidelines
5. Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams
6. Passionate about food, with a commitment to maintaining the highest standards of food safety and hygiene
7. Relevant culinary qualifications or certifications

What we offer

At Swiss-Garden International Hotels, Resorts & Inns, we are committed to providing our employees with a supportive and rewarding work environment. As our Executive Chef, you will have access to a range of benefits, including:

1. Competitive salary and performance-based bonuses
2. Comprehensive health and wellness benefits, including medical and dental coverage
3. Opportunities for professional development and career advancement
4. Discounted accommodation at our resorts and hotels
5. A vibrant and collaborative work culture that values creativity and innovation

About us

Swiss-Garden International Hotels, Resorts & Inns is a leading hospitality group that operates a portfolio of exceptional properties across Malaysia. As a member of the OSK Group, we are dedicated to delivering exceptional customer experiences and creating lasting memories for our guests. Our commitment to excellence, innovation, and sustainability has earned us a reputation as one of the most respected hospitality brands in the region.

Apply now to join our dynamic culinary team and be a part of our continued growth and success.

RESPONSIBILITIES:

1. Responsible for the overall product development planning, organizing, coordinating and control of the Production Department by providing high standards of product and services in accordance with corporate objectives and policies.
2. To ensure the required 'quality standards' of company's products and services to be carried out and maintained in accordance with the applicable regulatory requirements and standards e.g. HACCP, International Health Regulations, HALAL etc.
3. To be responsible for the overall Meal Quality Initiatives i.e. taste, presentation, portion, freshness and foreign objects.
4. To develop menus and product in-line with agreed cost structure and customer's demand.
5. Meeting Catering Representatives to discuss relevant issues.
6. To develop, implement and monitor policies and procedures appropriate to the department's daily operation and effectively communicate this to the employees.
7. Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.
8. To attend Management Meeting and other meetings as required.
9. To aprove all recipe developed in Catering Management System.
10. To verify all perishable product specifications in the tender document.
11. To lead all menu presentation or delegate it to responsible the Assistant Executive Chefs if needed.

MINIMUM EXPERIENCE / SKILL REQUIRED:

• Min 10 years of working experience.
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

• The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Well verse in Malaysian and International Cuisine.

• Attended culinary exhibition or competition.

• Ability to effectively present information and respond to questions from group of managers, committees, suppliers, members and employees.

About Us:

We are a rapidly expanding corporate group with diverse ventures including luxury Japanese fine dining, premium service apartments, and innovative new business lines. We maintain high standards and deliver exceptional experiences.

The Opportunity:

We are seeking a highly skilled Executive Chef to lead our culinary operations and drive innovation in our flagship restaurant.

Responsibilities:

• Lead kitchen operations and ensure consistent quality and excellence
• Develop and innovate menus aligned with luxury dining standards
• Manage, mentor, and inspire kitchen staff
• Coordinate with suppliers and international partners (Mandarin required)
• Drive efficiency, cost management, and operational excellence

Requirements:

• Extensive experience as an Executive Chef in luxury fine dining
• Proven leadership and team management skills
• Fluent in Mandarin
• Able to join as soon as possible

Salary & Benefits:

• Competitive package with performance-based incentives
• Training and professional development opportunities
• We can pay your notice period if you are the right fit

Why Join Us:

• Be part of a prestigious, fast-growing corporate group
• Collaborate with international partners
• Contribute to multiple high-profile projects

Mak Kimbong jenama restoran masakan kampung yang telah beroperasi lebih 19 tahun kini sedang mengembangkan perniagaan kepasaran produk sejuk beku dan 'ready to eat' (RTE). Kami mempelawa calon berkelayakan dan berpengalaman untuk mengisi jawatan Executive Chef mengetuai operasi dapur dan pembangunan produk makanan baharu syarikat.

Antara tanggungjawab utama:

1. Menyelia operasi harian dapur, jadual staff dan pematuhan piawaian kebersihan serta keselamatan makanan.
2. Memastikan kualiti makanan dari segi rasa,rupa dan konsistensi.
3. Menyemak dan mengawal stok harian, 'portioning' dan pembaziran bahan mentah.
4. Melatih dan membimbing staff dapur mengikut SOP dan budaya kerja yang positif.
5. Berkoordinasi dengan bahagian servis hadapan bagi memastikan kelancaran operasi.
6. Menjalankan R&D bagi penambahbaikan menu sedia ada dan pembangunan menu baharu.
7. Menyediakan food cost analysis untuk setiapmenu dan memantau cost control supaya selari dengan bajet yang ditetapkan.
8. Bekerjasama dengan pihak pengurusan untuk mendapatkan bahan mentah berkualiti dengan harga terbaik, konsisten, halal, dan menepati standard syarikat.
9. Menganalisis prestasi menu dan mencadangkan promosi atau menu bermusim untuk meningkatkan jualan.
10. Membantu pihak pengurusan dalam strategi jangka panjang (contoh:persediaaan untuk membuka cawangan).
11. Menjalankan penyelidikan dan pembangunan produk sejuk beku dan 'ready to eat' termasuk formulasi teknik pengawetan dan ujian kestabilan produk.
12. Bekerjasama dengan pengurusan & kilang pengeluaran untuk pembungkusan, pensijilan dan pemantauan kualiti.
13. Menyediakan SOP, laporan, prestasi harian dan menyelaras maklum balas pelanggan.

Responsibilities:

• Developing unique and cuisine-appropriate menus
• Staying current on developing trends in the restaurant industry
• Identifying and introducing new culinary techniques
• Preparing meals and food to meet the specifications of guests in a timely manner
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Operation Manager

Requirements

• Minimum 7-10 years of Main Kitchen experience in Restaurant / Hotel
• Professional Certification, Diploma or Degree in culinary arts.
• Able to work under minimum supervision.

What We Offer

• Great remuneration package
• Attractive Staff Benefits
• Employee Referral Scheme
• Staff Purchase Discounts
• Hostel & Uniforms are provided

Company Description

Adelphi Collective was established in 2015 with the launch of its first restaurant, Adelphi & Co. Recognizing a gap in the local F&B market, the company has grown to support the next generation of hospitality. Today, Adelphi Collective assists clients in developing, launching, and growing hospitality brands from concept to menu. The company offers expertise in managing operations, ensuring profitability, and maintaining consistent performance. Our passion projects include Kinsly, Pound, and Jojo.

Role Description

This is a full-time, on-site role for an Executive Chef located in Kota Kinabalu. The Executive Chef will be responsible for menu planning, recipe creation, and overseeing kitchen operations. The role includes managing kitchen staff, ensuring food quality and consistency, and maintaining health and safety standards. The Executive Chef will also collaborate with the management team to drive innovation and improve operational efficiency.

Qualifications

• Menu Planning, Recipe Creation, and Culinary Skills
• Kitchen Operations Management and Staff Supervision
• Food Quality, Consistency, and Health and Safety Standards
• Leadership and Team Collaboration
• Excellent Communication and Organizational Skills
• Strong Problem-Solving and Decision-Making Abilities
• Bachelor's degree in Culinary Arts or related field, or equivalent experience
• Previous experience in a similar role within the hospitality industry is preferred

Executive Chef (Pre-opening)

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.

Are you the culinary visionary who can bring our restaurant to new heights? As the Executive Chef, you'll be the creative force behind our culinary offerings, crafting menus that delight and impress our guests. With your passion for cooking, leadership skills, and culinary expertise, you'll inspire our team to create culinary masterpieces. If you're ready to take the helm and lead our culinary journey, apply now and let's cook up some serious success together

What will I be doing?

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

• Leadership and Supervisory Skills:

Provides strategic direction and oversight to the culinary and stewarding team, ensuring that the kitchen operates efficiently and effectively.

Develops and implements policies and procedures to maintain high standards of quality, safety, and hygiene.

• Culinary Skills:

Possesses exceptional culinary knowledge and skills, including menu development, plating techniques, and ingredient sourcing.

Oversees the creation of innovative and delicious dishes that meet the needs and preferences of guests.

• Problem-Solving:

Identifies and resolves issues that arise in the kitchen, such as ingredient shortages or equipment malfunctions, to minimize disruptions to service.

Implements solutions to improve kitchen efficiency and reduce waste.

• Communication Skills:

Communicates effectively with the restaurant's management team, kitchen staff, and other departments to ensure a seamless dining experience.

Provides clear and concise feedback to team members, encouraging growth and development.

• Customer Service Orientation:

Ensures that the culinary team delivers exceptional service to guests, exceeding their expectations and fostering loyalty.

Listens to guest feedback and incorporates it into menu development and service improvements.

• Financial Acumen:

Manages the kitchen's budget, controlling costs and maximizing profitability.

Analyzes financial data to identify areas for improvement and make informed decisions about menu pricing and ingredient sourcing.

What are we looking for?

An Executive Chef 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:

• College degree in hotel/restaurant management, culinary arts, or equivalent experience.
• Proven expertise as an Executive Chef in prestigious 5-star luxury hotels, consistently upholding the highest standards of culinary excellence.
• Pre-opening experience is an added advantage.
• 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 leading and developing 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.
• Skilled in enhancing menu profitability and actively contributing to budget discussions within the Food and Beverage.
• Certified in Food Safety and relevant sanitation standards.
• Demonstrates strong proficiency in reading, writing, and speaking English.

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

Responsibilities:

• Assist the Executive Chef in implementing and maintaining kitchen and stewarding policies to ensure efficient, profitable, and high-standard operations.
• Oversee kitchen operations, ensuring proper manning and timely food delivery during events.
• Ensure all food quality and hygiene policies are strictly followed and continuously improved.
• Monitor purchases and market lists to ensure cost efficiency and quality.
• Conduct regular training for kitchen and stewarding teams to maintain high performance.
• Control wastage, labor costs, food production, and event menu planning.
• Collaborate with hygiene manager and stewarding team on weekly inspections and walk-throughs.
• Support menu creation based on sales team and client requirements.
• Stand in for the Executive Chef during his absence.
• Lead the team in achieving departmental goals and maintaining food service standards.

Requirements:

• Proven experience in a senior culinary management role, preferably as Sous Chef or Executive Sous Chef.
• Strong knowledge of food preparation, kitchen operations, and hygiene standards.
• Excellent leadership, communication, and organizational skills.
• Ability to manage large teams and deliver high-quality food in large-scale events.
• Proficiency in Bahasa Melayu and English.

Job Types: Full-time, Permanent

Pay: RM14, RM20,000.00 per month

Benefits:

• Additional leave
• Dental insurance
• Free parking
• Health insurance
• Meal allowance
• Opportunities for promotion
• Professional development

Work Location: In person

Key Responsibilities

Culinary Operations

• Lead the kitchen team to deliver consistent, high-quality food for all hotel outlets, banquet events, in-room dining, and special functions.
• Plan and design menus in line with market trends, guest preferences, and brand standards, incorporating both local and international cuisine.
• Ensure portion control, recipe standardization, and plate presentation guidelines are followed.
• Monitor food production to minimize waste while maximizing quality and efficiency.

Financial & Cost Control

• Prepare and manage the kitchen's annual budget, including food cost, labor cost, and other expenses.
• Control food costs through efficient purchasing, portion control, and waste management.
• Collaborate with the Purchasing Department to source quality ingredients at competitive prices.

Team Leadership & Development

• Recruit, train, mentor, and motivate culinary staff to achieve high performance and growth.
• Develop succession planning and cross-training within the culinary team.
• Conduct regular briefings, performance evaluations, and coaching sessions.
• Foster a positive, team-oriented, and creative work environment in line with HARRIS's "Stay Bright" culture.

Hygiene, Safety & Compliance

• Ensure compliance with HACCP, local food safety laws, and hotel hygiene standards.
• Conduct regular kitchen inspections to maintain cleanliness, equipment maintenance, and safety protocols.
• Implement and monitor procedures for proper food handling, storage, and labeling.

Guest Experience & Brand Alignment

• Collaborate with Food & Beverage Manager and Banquet Team to tailor menus for conventions, weddings, and large-scale events.
• Interact with guests during special events or promotions to gather feedback and enhance guest satisfaction.
• Develop signature dishes and seasonal promotions that reflect the HARRIS brand's fun and vibrant personality.

Qualifications & Requirements

• Diploma/Degree in Culinary Arts or related discipline.
• Minimum 5–7 years of culinary management experience in 4-star or above international hotels, including banquet/convention experience.
• Strong knowledge of international cuisines and modern culinary trends.
• Proven ability to manage large kitchen operations with multiple outlets.
• Excellent leadership, communication, and organizational skills.
• Strong financial acumen in food cost control and budgeting.
• Creative, hands-on, and able to lead by example.
• Passion for delivering memorable dining experiences aligned with the HARRIS brand identity.

Job Type: Full-time

Pay: From RM9,500.00 per month

Benefits:

• Additional leave
• Cell phone reimbursement
• Dental insurance
• Health insurance
• Meal allowance
• Opportunities for promotion
• Parental leave
• Professional development

Work Location: In person