Chef de Cuisine

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Chef de Cuisine leads the kitchen operation, menu planning, food preparation, quality control and daily culinary service. Candidates should have substantial experience in a hotel, resort or high-volume restaurant kitchen, strong knowledge of food safety, cost control and kitchen procedures, and proven leadership skills. Responsibilities include supervising culinary colleagues, training staff, monitoring inventory, maintaining hygiene standards and coordinating with restaurant, banquet and purchasing teams. The successful candidate is expected to be creative, organized, commercially aware and capable of maintaining consistent food quality during busy service periods. A culinary qualification and experience with international cuisine, HACCP practices and Marriott or similar hotel standards would be advantageous.

About the employer

Four Points by Sheraton Puchong is a contemporary hotel in Puchong, Selangor, operated under Marriott International's Four Points brand. The hotel serves business and leisure travelers and typically offers guest rooms, restaurants, meeting facilities, fitness amenities and event services. Four Points hotels are known for practical comfort, approachable service, local dining experiences and a relaxed atmosphere. As part of Marriott International, the property follows established global standards for guest service, safety, training and operational performance. Employees may benefit from structured development opportunities, international hospitality exposure and access to Marriott's broader career network. The culinary team supports the hotel's restaurants, banquets, events and room-service operations, making the Chef de Cuisine an important leader responsible for food quality, kitchen efficiency and guest satisfaction.