Chef De Cuisine (Speciality Restaurant)
IHG · Malaysia
WE'RE LOOKING FOR SOMEONE WHO IS:
YOUR EXPERIENCE
Minimum 2 years' experience as a Chef de Cuisine in a specialty restaurant, or a Senior Sous Chef ready to take the next step in their culinary journey.
Strong expertise in grill and specialty restaurant operations.
Proven knowledge of both Asian and Western cuisines.
Experience developing distinctive restaurant concepts and culinary experiences is an advantage.
A NEIGHBORHOOD STORYTELLER
Understands that every dish is an opportunity to tell a local story.
Passionate about discovering new flavors, ingredients, techniques, and bringing them to life for guests.
Continuously seeks inspiration from the local community, markets, artisans, and producers.
Creates experiences that make guests feel connected to the destination.
CURIOUS, CREATIVE & INSPIRING
Brings fresh thinking and new perspectives to the dining experience.
Creates memorable moments guests want to share and talk about.
Stays connected to emerging food and beverage trends while celebrating local character.
Leads menu innovation, presentation standards, and culinary storytelling throughout the guest journey.
A NATURAL PEOPLE LEADER
Inspires and empowers others through coaching, collaboration, and genuine hospitality.
Creates an environment where colleagues can be themselves, grow, and thrive.
Acts as an ambassador for the restaurant both inside and outside the hotel.
Builds strong relationships within the neighborhood and with local partners, suppliers, and influencers.
WHAT YOU'LL DO IN THIS ROLE
CURATE DISTINCTIVE DINING EXPERIENCES
Design and evolve menus that reflect both the restaurant concept and the unique character of the neighborhood.
Champion locally inspired dishes, seasonal ingredients, and authentic culinary experiences.
Guide menu purchasing, product selection, and culinary standards.
Ensure every plate reflects creativity, quality, and a strong sense of place.
DRIVE PERFORMANCE
Establish and achieve performance, financial, and team goals.
Manage food, labor, and operational costs effectively.
Lead continuous improvement initiatives across culinary operations.
Balance commercial success with exceptional guest experiences.
QUALITY, SAFETY & CONSISTENCY
Champion the highest standards of food quality, presentation, and flavor.
Ensure compliance with food safety, sanitation, and hygiene standards.
Foster a culture where quality and safety are everyone's responsibility.
Consistently deliver experiences guests can trust and return for.
GROW GREAT TALENT
Create a highly engaged, collaborative, and inclusive team culture.
Provide ongoing coaching, feedback, and development opportunities.
Support career progression and succession planning within the culinary team.
Recruit individuals who bring passion, curiosity, and personality to the restaurant.
Lead with integrity, authenticity, and care while serving as a role model for the team.
IN TRUE HOTEL INDIGO STYLE, YOU WILL:
Be curious.
Be connected to the neighborhood.
Celebrate what's different.
Create stories worth sharing.
Inspire both guests and colleagues through distinctive food experiences.