Elite Executive Sous Chef: Menu Design & Kitchen Leadership

InterContinental Hotels Group; Kuala Lumpur; On-site; MYR 90,000 - 120,000; Full time

Job summary

InterContinental Hotels Group in Kuala Lumpur is seeking a seasoned Chef to lead our culinary team, upholding Regent standards and IHG guidelines. You will develop menus, train staff, and ensure safety and quality across outlets.

The role focuses on cost control, menu engineering, and staff development, with strong collaboration across departments to deliver exceptional guest experiences.

Qualifications

• Degree or vocational certificate in Culinary Arts.
• Minimum 8 years' experience as a chef, including 4 years in supervision.
• Strong knowledge of menu engineering, food cost control, and hygiene standards.
• Fluent English; other languages an advantage.

Responsibilities

• Develop training plans and materials with the Training Manager for F&B employees in line with IHG guidelines.
• Recruit, select, and develop chefs, encouraging multi-skilled, cross-functional capability.
• Delegate duties, nurturing team members while maintaining safety standards.
• Monitor team morale, provide feedback, and conduct annual appraisals.
• Foster strong relationships across departments through professional communication.
• Support Executive Chef in monitoring the department's budget and goals.
• Monitor budget and control expenses for food, costs, and labour.
• Participate in menu engineering and pricing to hit net profit targets.
• Coordinate ordering of food supplies and kitchen equipment; approve quality.
• Prepare staff schedules and payroll reports aligned to forecasts and budget.
• Ensure incoming produce quality and proper food rotation across storage areas.
• Ensure guest satisfaction per Regent standards and deliver flavorful food.
• Meet event guests for menu planning and daily guest interactions.
• Monitor VIP requirements and special dietary needs.
• Develop menu designs for outlets and catering; monitor trends.
• Set up controls for consistent quality and portions.
• Direct daily kitchen operations and staffing levels.
• Train the culinary team to meet Regent hygiene and safety practices.
• Maintain safety, hygiene, and sanitation standards in the kitchen.
• Report accidents or sickness to the Executive Chef; follow up as needed.
• Supervise set-up, service, and breakdown; cover in the Executive Chef's absence.
• Lead a large culinary team across outlets, kitchens, and banqueting facilities.
• Collaborate with Executive Chef and Director of F&B on budget and cost control.
• Deliver consistent guest experiences and food quality across outlets.
• Foster team satisfaction and development within the culinary department.

Skills

Menu engineering

Food cost control

Kitchen safety

English fluency

Education

Degree or vocational culinary arts

Job description

InterContinental Hotels Group in Kuala Lumpur is seeking a seasoned Chef to lead our culinary team, upholding Regent standards and IHG guidelines. You will develop menus, train staff, and ensure safety and quality across outlets.

The role focuses on cost control, menu engineering, and staff development, with strong collaboration across departments to deliver exceptional guest experiences.