Head Pastry Chef
IHG · Malaysia
Your Day to Day
Key Responsibilities
- Support daily kitchen operations to ensure food quality, presentation, and service standards are consistently met.
- Assist in pre-opening activities including kitchen setup, SOP implementation, equipment testing, and trial operations.
- Supervise and coordinate kitchen colleagues during shifts, ensuring proper workflow and productivity.
- Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
- Assist with food cost control, portion control, inventory management, and waste reduction.
- Support recruitment, training, onboarding, and development of kitchen colleagues.
- Maintain cleanliness, organization, and safe working practices in all kitchen areas.
- Assist in menu execution, recipe standardization, and production planning.
- Complete administrative tasks, logs, and reports as required.
Qualifications
- Diploma or Degree in Culinary Arts or equivalent qualification.
- Minimum 3–5 years of culinary experience, including supervisory roles in a hotel or large-scale kitchen.
- Pre-opening experience preferred.
- Experience with international hotel brands is an advantage.
Skills & Competencies
- Strong supervisory and leadership skills
- Good knowledge of food safety, hygiene, and kitchen operations
- Understanding of food cost control and inventory management
- Ability to work in a fast-paced, pre-opening environment
- Good communication skills in English
- Maintain your department's consistency through the continuous improvement of the qualityof raw and processed ingredients, as well as all relevant costs and expenses.
- To collaborate directly with all support departments—Engineering, Stewarding, andHygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipmentupkeep, and Hygiene Program to meet the highest IHG standards.
- Actively contribute to the IHG Hotels Food Library and hold regular masterclasses withinthe team to continuously enhance quality.
- Daily, weekly, and monthly planning with your team while delegating skill-based tasks tothe appropriate team members.
- To run a cost-effective operation, maximizing product quality and profitability whileupholding IHG standards and food philosophy.
- Establish unique seasonal identities for the food and ensure that these offerings fulfill ourIHG Guests' needs.
- Ensures customer satisfaction in accordance with the InterContinental Distinction ServiceBehaviors, the Strategic Brand Pillars, and the relevant service standards of the IHGBrand.
- He must ensure that all food offerings at the resort are the most attractive and flavorfulpossible so that we consistently provide the highest quality food to our guests.
- I personally meet with potential event guests for menu planning and discussions. I interactwith IHG guests daily in outlets and create meaningful relationships.
- Personally, I monitor and follow through on VIP guests' and special dietary requirements.
Assist in managing daily kitchen operations, ensuring consistent food quality, efficient production, cost control, and full compliance with IHG brand standards, food safety requirements, and pre-opening procedures.