Sous Chef (Colleague Restaurant) - Regent Kuala Lumpur (Pre-Opening)

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.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job We'll never know unless you hit the Apply button. Start your journey with us today.