Courtyard By Marriott Kuala Lumpur South Hiring! Full Time Executive Chef in Federal Territory - Ricebowl

Company Description Courtyard by Marriott Kuala Lumpur South is a newly opened hotel under the Marriott Bonvoy portfolio, located along Old Klang Road in Greater Kuala Lumpur. The property is designed to offer everything guests need to stay productive and relaxed, with modern spaces and thoughtful amenities. As part of a globally recognized hospitality brand, the hotel emphasizes professional growth, service excellence, and collaborative teamwork. Team members are encouraged to bring passion to their work, supporting the #PassionMovesUsForward spirit that drives guest satisfaction and innovation.
Role Description The Executive Chef is a full-time, on-site role based in Greater Kuala Lumpur, responsible for leading all kitchen operations at Courtyard by Marriott Kuala Lumpur South. This role oversees menu planning, food preparation, and presentation for the hotel’s restaurants, bars, banqueting, and in-room dining. The Executive Chef manages culinary staff scheduling, training, and performance, ensuring food quality, safety, and hygiene standards are consistently met. Daily responsibilities include controlling food costs, coordinating with procurement for ingredients, collaborating with Food & Beverage and hotel leadership on promotions and events, and maintaining clear communication across departments. The Executive Chef also ensures a positive, inclusive work environment that supports team development and delivers a memorable dining experience for guests.
Qualifications

• Strong culinary expertise in hotel or upscale restaurant environments, including menu development, food preparation, and presentation.
• Leadership and people management skills, with experience supervising, training, and mentoring diverse kitchen teams.
• Proficiency in kitchen operations, including inventory management, cost control, and workflow organization.
• Solid knowledge of food safety, sanitation, and HACCP standards, with a commitment to strict hygiene practices.
• Ability to collaborate effectively with Food & Beverage, front-of-house, and management teams to align culinary offerings with guest expectations.
• Strong communication skills, problem-solving abilities, and resilience in a fast-paced, high-volume environment.
• Relevant culinary education or certification from a recognized institution; professional chef qualifications are an advantage.
• Previous experience as an Executive Chef or senior Sous Chef in an international hotel chain or comparable property is highly beneficial.
• Willingness to work varied schedules, including weekends, evenings, and holidays, as required by hotel operations.