Executive Sous Chef - Regent Kuala Lumpur (Pre-opening)

RE - Kuala Lumpur (KULKM); 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

YOUR DAY TO DAY

People

• Develop training plans and materials with the Training Manager for Food Production and F&B employees, in line with IHG guidelines


• Recruit, select, and develop chefs, encouraging multi-skilled, cross-functional capability


• Delegate duties appropriately, nurturing and developing team members while maintaining operational and safety standards


• Monitor team morale, providing regular performance feedback, and conduct annual performance appraisals


• Foster strong working relationships across departments through professional, positive communication

Financial

• Support the Executive Chef in monitoring the department's annual budget and setting departmental goals


• Monitor budget and control expenses, with a focus on food, other costs, and labour


• Take part in menu engineering, pricing food items to achieve net profit targets while maintaining value for guests


• Coordinate and supervise the ordering of food supplies and kitchen equipment, approving products against quality standards


• Prepare employee work schedules and payroll reports in line with operating forecasts and budget


• Take responsibility for incoming produce quality and proper food rotation across all storage areas

Guest Experience

• Ensure guest satisfaction in line with Regent's service standards and strategic brand pillars, delivering the most attractive and flavourful food possible


• Meet with event guests for menu planning, and interact with guests daily to build meaningful relationships


• Personally monitor VIP guest requirements and special dietary needs


• Develop menu design and concepts for all food and beverage outlets and catering events, monitoring competitor and industry trends


• Set up control systems to ensure consistent quality and portioning

Responsible Business

• Directly manage daily kitchen operations, planning and assigning work to ensure the right staffing levels


• Train and support the culinary team to ensure compliance with Regent standards, hygiene, and food safety practices


• Maintain full understanding of workplace safety, food hygiene, and safe food handling procedures, ensuring sanitation standards are upheld


• Report accidents, incidents, or sickness promptly to the Executive Chef, following up as required


• Supervise the culinary team during set-up, service, and breakdown for each meal period or event, providing coverage in the Executive Chef's absence

Accountabilities

• Supervises a large culinary team across food and beverage outlets, kitchens, and banqueting facilities, including subordinate chefs and supervisors


• Partners closely with the Executive Chef and Director of Food & F&B on the F&B budget and food cost control


• Consistent delivery of guest experience and food quality across every outlet


• Team member satisfaction and development within the culinary department

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 8 years' experience as a chef, including at least 4 years in a supervisory capacity, or an equivalent combination of education and experience


• Strong knowledge of menu engineering, food cost control, and kitchen safety and hygiene standards


• Fluent English required; other languages an advantage