Job Description

YOUR DAY TO DAY

People

• Lead the Colleague Restaurant kitchen team on shift, delegating duties appropriately while maintaining operational and safety standards
• Assist the Executive Sous Chef in developing training plans and materials with the Training Manager, in line with IHG guidelines
• Foster good rapport and effective two-way communication with the kitchen team, Human Resources and colleagues across the hotel
• Monitor team morale, give regular performance feedback, and contribute to performance appraisals for the team
• Support daily, weekly and monthly planning with the Executive Chef, assigning skill-based tasks appropriately

Financial

• Assist in running a cost-effective operation that maximises food quality and value while upholding Regent standards
• Support menu planning and costing, including portion control and waste reduction
• Assist with ordering food supplies and kitchen equipment, checking deliveries against quality standards
• Support the preparation and monitoring of the departmental annual budget

Colleague Experience

• Help ensure colleague satisfaction through varied, nutritious and flavourful menus delivered consistently
• Assist in organising special colleague events and celebrations
• Support the development of new dishes and seasonal menus
• Monitor special dietary and religious requirements, and brief the team accordingly
• Prepare and present a full range of dishes for daily colleague dining in line with standardised recipes
• Maintain the highest standards of kitchen and personal hygiene

Responsible Business

• Follow HACCP guidelines and ensure all colleagues comply with them
• Maintain awareness of safety procedures, ensuring all activities are conducted safely and in line with occupational health and safety legislation
• Maintain familiarity with property safety, first aid, fire and emergency procedures, operating equipment safely and sensibly
• Work with Engineering, Stewarding and Hygiene teams to maintain the hotel's Fire Life Safety Programme and equipment to Regent standards
• Take action to correct hazardous situations and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

Accountabilities

• Assists in supervising the Colleague Restaurant kitchen team
• Consistent quality, variety and food safety in colleague dining
• Supports cost-effective, quality-driven management of the outlet's ingredients, equipment and budget
• Supports team member development and performance

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 3-5 years' experience in a professional kitchen, as a Chef de Partie or Sous Chef, preferably in a hotel environment, including at least 1-2 years in a supervisory capacity, or an equivalent combination of education and experience
• Strong culinary skills across a variety of cuisines, with a creative approach to menu development
• Working knowledge of menu costing, food cost control and high-volume kitchen operations
• Ability to lead, train and inspire a kitchen team
• Fluent English required; other languages an advantage

This position is only open to Malaysian citizens, permanent residents and spouse visa holders with the legal right to work in Malaysia.