Lead Sous Chef — Menu Innovation & Kitchen Excellence

Kimpton; Malaysia; On-site; MYR 67,000 - 134,000; Full time

Job summary

Kimpton Malaysia is seeking an experienced Chef de Partie or Sous Chef to lead the Colleague Restaurant kitchen on shift, ensuring high quality and safety standards. You will assist in training, menu planning, costing and daily kitchen operations.

Responsibilities include delegating duties, maintaining hygiene, monitoring morale, coordinating with HR and Engineering, and supporting budget and waste reduction initiatives to deliver Regent standards and value for guests and colleagues.

Qualifications

• Degree or vocational certificate in Culinary Arts or a related field
• Minimum 3-5 years' experience in a professional kitchen, as a Chef de Partie or Sous Chef, preferably in a hotel environment, including at least 1-2 years in a supervisory capacity
• Strong culinary skills across a variety of cuisines, with a creative approach to menu development
• Working knowledge of menu costing, food cost control and high-volume kitchen operations
• Ability to lead, train and inspire a kitchen team
• Fluent English required; other languages an advantage
• This position is only open to Malaysian citizens, permanent residents and spouse visa holders with the legal right to work in Malaysia.

Responsibilities

• Lead the Colleague Restaurant kitchen team on shift, delegating duties appropriately while maintaining operational and safety standards
• Assist the Executive Sous Chef in developing training plans and materials with the Training Manager, in line with IHG guidelines
• Foster good rapport and effective two-way communication with the kitchen team, Human Resources and colleagues across the hotel
• Monitor team morale, give regular performance feedback, and contribute to performance appraisals for the team
• Support daily, weekly and monthly planning with the Executive Chef, assigning skill-based tasks appropriately
• Assist in running a cost-effective operation that maximises food quality and value while upholding Regent standards
• Support menu planning and costing, including portion control and waste reduction
• Assist with ordering food supplies and kitchen equipment, checking deliveries against quality standards
• Support the preparation and monitoring of the departmental annual budget

Job description

Kimpton Malaysia is seeking an experienced Chef de Partie or Sous Chef to lead the Colleague Restaurant kitchen on shift, ensuring high quality and safety standards. You will assist in training, menu planning, costing and daily kitchen operations.

Responsibilities include delegating duties, maintaining hygiene, monitoring morale, coordinating with HR and Engineering, and supporting budget and waste reduction initiatives to deliver Regent standards and value for guests and colleagues.