Chef De Cuisine (Banquet) - Regent Kuala Lumpur (Pre-Opening)

Kimpton; Malaysia; On-site; MYR 180,000 - 300,000; Full time

Job summary

Kimpton Hotels & Restaurants in Malaysia seeks a Banquet Kitchen Manager to lead operations for large-scale events, ensuring quality, safety, and brand standards in line with local regulations.

You will plan production, supervise staff, coordinate with Events, Sales & Catering, and F&B, and develop menus with regional and international options, including halal requirements. Training and performance development are integral to the role.

Qualifications

• Degree or Vocational Certificate in any recognised field.
• 5–7 years' experience in a kitchen/supervisory role, with at least 4 years in a supervisory capacity, including experience in banquet or large-volume events kitchens and in halal-compliant kitchen operations.
• Strong knowledge of banquet production, buffet, plated and live-station service, and halal experience.
• Genuine appreciation for and knowledge of Malaysian cuisine and culinary heritage, with the versatility to deliver international menus.

Responsibilities

• Establish and maintain effective employee and inter-departmental working relationships, particularly with Banquet Operations, Events and Sales & Catering.
• Review BEOs and function sheets with Events and Banquet Operations, and plan production, mise en place and staffing for each event.
• Lead training plans and materials for the banquet kitchen team, coordinating with the Director of F&B, Executive Chef, and Training Manager, per IHG guidelines.
• Liaise with Engineering to schedule preventive maintenance and repairs.
• Supervise kitchen staff to ensure adherence to policies, procedures, and laws.
• Oversee punctuality and appearance of kitchen staff, including uniform and personal hygiene standards.
• Prepare and post weekly schedules reflecting event volumes and staffing needs.
• Delegate duties to trained employees and ensure resources are available.
• Drive training programmes with Training Manager and departmental trainers.
• Encourage creativity and recognise contributions to operational success.
• Conduct annual Performance Development Discussions with staff.
• Ensure compliance with all safety and hygiene regulations.
• Develop banquet menus with Executive Chef, including Malaysian and international options, dietary and halal requirements.
• Run the pass during events, ensuring timing, temperature and plating consistency.

Education

Degree or Vocational Certificate in any recognised field

Job description

YOUR DAY TO DAY

• Establish and maintain effective employee and inter-departmental working relationships, particularly with Banquet Operations, Events and Sales & Catering
• Review Banquet Event Orders (BEOs) and function sheets with Events and Banquet Operations, and plan production, mise en place and staffing for each event
• Lead training plans and materials for the banquet kitchen team, in coordination with the Director of Food and Beverage, Executive Chef, and Training Manager, in line with IHG guidelines
• Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs
• Through hands-on management, closely supervise the kitchen employees in the performance of their duties and ensure this is in accordance with policies and procedures and applicable laws
• Oversee the punctuality and appearance of all kitchen employees, ensuring they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards
• Prepare and post weekly work schedules that reflect event volumes, business needs and other key performance indicators, including casual and part-time manpower for peak periods
• Delegate duties and responsibilities to trained employees who are well equipped and resourced to correctly accomplish these tasks
• Ensure effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers
• Encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation
• Conduct annual Performance Development Discussions with employees and support them in their professional development goals
• Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security
• Develop banquet and event menus in collaboration with the Executive Chef, offering Malaysian and international options, dietary, allergen and religious requirements, and bespoke requests
• Run the pass during events, ensuring timing, temperature and plating consistency across large volumes of covers, and manage concurrent functions

GUEST EXPERIENCE

• Ensure all guest-facing culinary employees deliver the brand promise and provide exceptional guest service at all times
• Ensure employees also provide excellent service to internal customers in other departments as appropriate
• Handle all guest, event host and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily
• Maintain positive guest and colleague interactions with good working relationships
• Meet with event hosts and planners as required for tastings, menu planning and final briefings, ensuring their vision is delivered on the day
• Ensure a consistently high-quality food experience at every event, from buffet and live stations to plated service and canapé receptions
• Contribute to the hotel's reputation as a premier events destination, where every detail of the food matches the calm and polish of the setting

RESPONSIBLE BUSINESS

• Maintain a hygienic kitchen at all times
• Maintain high levels of personal hygiene for self and enforce hygiene standards for the team
• Monitor local competitors and benchmark banquet and events operations to maintain Regent's standards of excellence
• Ensure the kitchen complies with all hygiene and food safety regulations, including safe handling, holding and transport of food for large-scale and off-site events, working closely with the Stewarding department to maintain standards
• Manage allergen, dietary and religious requirements (including halal compliance) accurately and transparently across every function

FINANCIAL

• Maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests
• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment
• Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system
• Manage order, stock and food waste to control the food cost, accurately forecasting and costing event menus against guaranteed and expected covers
• Work with Events and Sales & Catering on menu pricing and event profitability

ACCOUNTABILITIES

• Leads the banquet kitchen brigade, translating each event brief into consistently excellent food, from intimate dinners to large-scale functions
• Accountable for food quality, consistency, timing and presentation across all banquet and event output
• Team member development and performance within the banquet kitchen brigade
• Consistent delivery of The Taste Gallery philosophy and Forbes Five Star standards from every course

WHAT WE NEED FROM YOU

Qualifications

• Degree or Vocational Certificate in any recognised field
• 5–7 years' experience in a kitchen/supervisory role, with at least 4 years in a supervisory capacity, including experience in banquet or large-volume events kitchens and in halal-compliant kitchen operations, or an equivalent combination of education and experience
• Strong knowledge of banquet production, buffet, plated and live-station service, and menu planning for events, with hands‑on halal experience covering sourcing, segregation, preparation and certification requirements
• Genuine appreciation for and knowledge of Malaysian cuisine and culinary heritage, with the versatility to deliver international menus

Language

• Proficient English communications

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