全职 Head Chef 工作, 薪水, Grand Margherita Hotel Kuching Sarawak 公司招聘中 - Ricebowl

Company Description Grand Margherita Hotel is Sarawak’s first international hotel, located along the scenic Kuching Waterfront. The hotel offers 274 comfortable rooms designed for convenience and views of the city’s iconic skyline. Guests enjoy Halal-certified dining options, a relaxing pool area, and thoughtful amenities suited for both leisure and business stays. Situated in the heart of Kuching’s shopping and financial district, the hotel provides easy access to major attractions and business hubs. The team is committed to delivering warm Sarawakian hospitality and a welcoming environment to all guests.

Role Description The Head Chef is a full-time, on-site role based at Grand Margherita Hotel Kuching. This role oversees all kitchen operations, including menu planning, food preparation, presentation, and quality control for Halal-certified dining outlets. The Head Chef leads and mentors the culinary team, assigns daily tasks, manages kitchen schedules, and ensures compliance with food safety and hygiene standards. Responsibilities include managing inventory, controlling food costs, liaising with suppliers, and collaborating with hotel management on seasonal menus, promotions, and events. The Head Chef also monitors guest feedback, maintains consistent culinary standards, and supports a safe, efficient, and respectful working environment in the kitchen.

Qualifications

• Strong culinary skills in hotel or restaurant environments, with experience leading a kitchen team and creating diverse menus.
• Proficiency in kitchen operations, including food preparation, plating, inventory management, and cost control.
• Knowledge of food safety, hygiene regulations, and Halal requirements, with a commitment to maintaining high standards.
• Leadership and people-management skills, including staff training, performance oversight, and effective delegation.
• Ability to work in a fast-paced setting, manage multiple service periods, and maintain composure during peak hours.
• Good communication and collaboration skills to coordinate with service teams, suppliers, and hotel management.
• Relevant culinary qualification or certification; professional chef training or diploma is an advantage.
• Prior experience as a Head Chef or Senior Sous Chef in a hotel or high-volume dining establishment is preferred.
• Flexibility to work shifts, weekends, and public holidays as required by hotel operations.