Banquet Kitchen Lead: Malaysian & International Menus

RE - Kuala Lumpur (KULKM); Kuala Lumpur; On-site; MYR 60,000 - 90,000; Full time

Job summary

IHG Hotels & Resorts in Kuala Lumpur is seeking a Banquet Kitchen Supervisor to lead the kitchen brigade during large-scale events and ensure premium service delivery. You will coordinate with Events, Sales & Catering, and other departments to plan, execute and review banquet operations.

You will oversee training, grooming, safety, and compliance, while developing menus that reflect Malaysian and international options and meet dietary requirements.

Qualifications

• Degree or Vocational Certificate in any recognised field.
• 5–7 years' kitchen/supervisory experience with at least 4 years in a supervisory capacity.
• Halal-compliant kitchen operations knowledge and implementation.

Responsibilities

• Establish and maintain strong relationships with Banquet Operations, Events and Sales & Catering.
• Review BEOs and plan production, mise en place and staffing for each event.
• Lead training plans for banquet kitchen team with senior culinary leadership.
• Coordinate with Engineering for preventive maintenance scheduling.
• Oversee cleanliness, grooming, and uniform standards of kitchen staff.
• Prepare weekly work schedules reflecting event volumes and peak periods.
• Train and empower staff with clear delegation and resources.
• Encourage innovation and recognize staff contributions to service excellence.
• Conduct annual performance development discussions.
• Ensure fire, safety and regulatory compliance across the kitchen.

Skills

English proficiency

Leadership

Banquet operations

Education

Degree or Vocational Certificate

Job description

IHG Hotels & Resorts in Kuala Lumpur is seeking a Banquet Kitchen Supervisor to lead the kitchen brigade during large-scale events and ensure premium service delivery. You will coordinate with Events, Sales & Catering, and other departments to plan, execute and review banquet operations.

You will oversee training, grooming, safety, and compliance, while developing menus that reflect Malaysian and international options and meet dietary requirements.