Head Chef (Pre-Opening) - voco Muar

IHG Hotels & Resorts; Johor; On-site; MYR 78,000 - 123,000; Full time

Job summary

IHG Hotels & Resorts invites applications for a Kitchen Supervisor role at voco Muar. The position focuses on assisting in kitchen operations, implementing training plans, and maintaining hygiene and safety standards in alignment with hotel policies.

Based in Muar, Malaysia, the role requires 5-7 years in Kitchen/Supervisor roles, with at least 4 years in a supervisory capacity. Local candidates only, to support a new property opening Q4 2026.

Qualifications

• Degree or Vocational Certificate required.
• 5-7 years experience in Kitchen/Supervisor roles, with at least 4 years in a supervisory capacity.
• Based in Muar, local Malaysia candidates only.

Responsibilities

• Assist in kitchen operations and support F&B goals in line with hotel standards.
• Develop training plans and training materials for Stewarding and other F&B staff.
• Schedule weekly work plans reflecting business needs and KPIs.
• Ensure grooming, hygiene and safety standards for all kitchen staff.

Skills

People management

Training development

Scheduling

Hygiene standards

Education

Degree or Vocational Certificate

Job description

ABOUT THE JOB

A rare opportunity to lead the engineering function for the first internationally branded hotel in Muar and play a key role in bringing a new property to life from the ground up.

Located within KCC City Business Park, voco Muar is scheduled to open in Q4 2026 and will introduce a fresh, internationally recognized offering to the city. With 107 guestrooms, three distinctive dining venues, leisure facilities, and dedicated meeting spaces, the hotel is designed to meet growing corporate demand alongside increasing domestic leisure travel.

WHAT’S THE JOB?

Assists in the kitchen, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals for Food and Beverage Division in a manner consistent with the standards

The role will be based in Muar. Please note that this opportunity is open to local Malaysia candidates only.

YOUR DAY-TO-DAY

People

• Establishes and maintains effective employee and inter-departmental working relationships
• Assists the Director of Food and Beverage and the Executive Sous Chef in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.
• Conducts daily briefings and other meetings as needed to obtain optimal results
• Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs
• Through hands‑on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws.
• Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
• Assists to prepare and post weekly work schedules, making sure that they reflect business needs and other key performance indicators.
• Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
• Assists to delegate as appropriate the duties and responsibilities necessary to trained employees who are well equipped and resourced to correctly accomplish these tasks.
• Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.
• Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• Assists in conducting annual Performance Development Discussions with employees and supports them in their professional development goals.
• Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
• Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security

Financial

• Assists to 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.
• Focuses 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.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system

Guest experience

• Oversees the preparation of kitchen equipment for use
• Manage the receiving and storage of kitchen goods
• Oversees the cleaning and storage of kitchen equipment
• Oversee the cleaning of the premises
• Oversee the removal of waste
• Assists to ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
• Assists to ensure that employees also provide excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships

Responsible Business

• Oversee the handling of kitchen linen
• Maintains a hygienic kitchen
• Cleans the kitchen and equipment
• Maintains high levels of personal hygiene for self and enforces hygiene standards for team
• Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation
• Monitors local competitors and compare their operation with his operation

Accountability

• Supervises a number of team members in different food and beverage kitchens, and may include banquet facilities that cater to 500 people or less.
• Annual Operating Profit/Payroll Budget –
• Department Budget and Headcounts

Key Metrics:

• Department Budget
• Breakage Cost

WHAT WE NEED FROM YOU?

• Degree or Vocational Certificate in any recognised field
• 5-7 years experience in Kitchen /Supervisor, with at least 4 year in a supervisory capacity, or an equivalent combination of education and experience
• The role will be based in Muar. Please note that this opportunity is open to local Malaysia candidates only.

How Do I Deliver This?

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG® hotels. Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.

• True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests
• True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay
• True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs
• True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner