Executive Chef
Accor · Kuching, Sarawak, Malaysia
What the posting says
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- Employment typeStated
- Full time
- ShiftStated
- weekend
- Flexible to work shifts, weekends and public holidays.
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- ExperienceNot mentioned
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- EducationNot mentioned
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- Visa sponsorshipNot mentioned
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Requirements, each with its sentence from the posting
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Company Description
Pullman Kuching is centrally located in the Kuching Golden Triangle, enjoying pride of place on Jalan Mathies hill, with panoramic city and river views. The first Pullman hotel in this vibrant city, Pullman Kuching features 389 spacious, contemporary rooms and offers easy access to renowned Borneo national parks. The hotel is ideal for business guests, offering an abundance of conferencing space, state of the art facilities and technology, plus a range of trendy restaurants and bars, and a high-end spa.
Job Description
Job Description
Oversee and manage all kitchen operations to ensure high standards of food quality, presentation and service.
Lead, supervise and develop the culinary team across all food outlets and banquet operations.
Plan and develop innovative menus in line with hotel standards and guest preferences.
Manage food costs, inventory, budgeting and wastage control.
Ensure compliance with food safety, hygiene and HACCP standards.
Monitor kitchen productivity, manpower planning and operational efficiency.
Work closely with the Food & Beverage team to enhance guest satisfaction and dining experiences.
Drive culinary innovation and maintain consistency across all dining outlets.
Qualifications
Qualifications
Diploma or Degree in Culinary Arts, Hospitality Management or a related field.
Minimum 8–10 years of culinary experience, including at least 3 years in a senior kitchen leadership role.
Proven experience as an Executive Chef or Executive Sous Chef, preferably in a 4-star or 5-star international hotel.
Strong knowledge of international and local cuisines, banquet operations and menu development.
Excellent understanding of food costing, budgeting, inventory management and HACCP standards.
Strong leadership, communication and team management skills.
Creative, hands-on and results-oriented, with the ability to manage multiple kitchen operations.
Flexible to work shifts, weekends and public holidays.
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