Executive Sous Chef - Regent Kuala Lumpur (Pre-opening)
IHG · Malaysia
YOUR DAY TO DAY
People
- Develop training plans and materials with the Training Manager for Food Production and F&B employees, in line with IHG guidelines
- Recruit, select, and develop chefs, encouraging multi-skilled, cross-functional capability
- Delegate duties appropriately, nurturing and developing team members while maintaining operational and safety standards
- Monitor team morale, providing regular performance feedback, and conduct annual performance appraisals
- Foster strong working relationships across departments through professional, positive communication
Financial
- Support the Executive Chef in monitoring the department's annual budget and setting departmental goals
- Monitor budget and control expenses, with a focus on food, other costs, and labour
- Take part in menu engineering, pricing food items to achieve net profit targets while maintaining value for guests
- Coordinate and supervise the ordering of food supplies and kitchen equipment, approving products against quality standards
- Prepare employee work schedules and payroll reports in line with operating forecasts and budget
- Take responsibility for incoming produce quality and proper food rotation across all storage areas
Guest Experience
- Ensure guest satisfaction in line with Regent's service standards and strategic brand pillars, delivering the most attractive and flavourful food possible
- Meet with event guests for menu planning, and interact with guests daily to build meaningful relationships
- Personally monitor VIP guest requirements and special dietary needs
- Develop menu design and concepts for all food and beverage outlets and catering events, monitoring competitor and industry trends
- Set up control systems to ensure consistent quality and portioning
Responsible Business
- Directly manage daily kitchen operations, planning and assigning work to ensure the right staffing levels
- Train and support the culinary team to ensure compliance with Regent standards, hygiene, and food safety practices
- Maintain full understanding of workplace safety, food hygiene, and safe food handling procedures, ensuring sanitation standards are upheld
- Report accidents, incidents, or sickness promptly to the Executive Chef, following up as required
- Supervise the culinary team during set-up, service, and breakdown for each meal period or event, providing coverage in the Executive Chef's absence
Accountabilities
- Supervises a large culinary team across food and beverage outlets, kitchens, and banqueting facilities, including subordinate chefs and supervisors
- Partners closely with the Executive Chef and Director of Food & Beverage on the F&B budget and food cost control
- Consistent delivery of guest experience and food quality across every outlet
- Team member satisfaction and development within the culinary department
WHAT WE NEED FROM YOU
- To thrive in this role and bring poise and precision to the guest journey, you'll need:
- Degree or vocational certificate in Culinary Arts or a related field
- Minimum 8 years' experience as a chef, including at least 4 years in a supervisory capacity, or an equivalent combination of education and experience
- Strong knowledge of menu engineering, food cost control, and kitchen safety and hygiene standards
- Fluent English required; other languages an advantage