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

InterContinental 62s Group plc; Kuala Lumpur; On-site; MYR 78,000 - 123,000; Full time

Job summary

Regent Kuala Lumpur is seeking a Pastry Chef de Partie to support the Head Pastry Chef in delivering high-quality pastry and bakery items for hotel F&B outlets and events.

You will lead the pastry team on shift, plan daily production, maintain hygiene standards, and contribute to menu development while ensuring guest satisfaction and cost controls. Fluency in English is required; Malaysian work eligibility applies.

Qualifications

• Degree or vocational certificate in Culinary Arts, Pastry Arts or related field.
• Minimum 3-5 years' pastry kitchen experience with 1-2 years in a supervisory role.
• Fluent English; other languages an advantage.

Responsibilities

• Assist the Head Pastry Chef in developing training plans and materials for pastry staff.
• Lead the pastry team on shift, delegating duties and maintaining safety standards.
• Monitor team morale and contribute to performance reviews for pastry staff.
• Plan daily, weekly and monthly production and assist with menu development.
• Maintain hygiene and assist with cost control and budget monitoring.

Education

Degree or vocational certificate in Culinary Arts, Pastry Arts or related field

Job description

YOUR DAY TO DAY

People

• Assist the Head Pastry Chef in developing training plans and materials with the Training Manager for pastry and F&B employees, in line with IHG guidelines
• Foster good rapport and effective two-way communication with the pastry team, the wider kitchen and hotel colleagues
• Lead the pastry team on shift, delegating duties appropriately and nurturing team members while maintaining operational and safety standards
• Monitor team morale, give regular performance feedback, and contribute to performance appraisals for the Pastry team
• Support the Head Pastry Chef in planning daily, weekly and monthly production, assigning skill-based tasks appropriately
• Contribute to the Regent Food Library and support regular masterclasses for continuous quality advancement

Financial

• Maintain consistency in the quality of raw and processed ingredients while helping to manage costs and expenses
• Assist in running a cost-effective pastry operation that maximises product quality and profitability while upholding Regent standards
• Support menu costing and portion control for new dishes, events and seasonal offerings
• Assist with ordering food supplies and kitchen equipment, checking deliveries and products against quality standards
• Support the preparation and monitoring of the departmental annual budget

Guest Experience

• Help ensure guest satisfaction in line with Regent's service standards and strategic brand pillars, delivering the most attractive and flavourful pastry offerings possible
• Assist in menu planning and in organising special events, and meet with event guests where required to build meaningful relationships
• Support the development of new dishes and pastry creations that bring The Taste Gallery to life
• Monitor VIP guest requirements and special dietary needs, and brief the team accordingly
• Prepare and present a full range of pastry and bakery items, including baked and yeast-raised pastries, afternoon tea items, desserts, gateaux, tortes, cakes, marzipan work and petits fours
• Maintain the highest standards of kitchen and personal hygiene

Responsible Business

• Maintain awareness of safety procedures, ensuring all activities are conducted safely and in line with occupational health and safety legislation
• Maintain familiarity with property safety, first aid, fire and emergency procedures, operating equipment safely and sensibly
• Work with Engineering, Stewarding and Hygiene teams to maintain the hotel's Fire Life Safety Programme and equipment to Regent standards
• Take action to correct hazardous situations and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

Accountabilities

• Assists in supervising the pastry and bakery team across food and beverage outlets, kitchens and banqueting facilities
• Consistent delivery of Regent's pastry and dessert offerings across every guest touchpoint
• Supports cost-effective, quality-driven management of the pastry department's ingredients, equipment and budget
• Supports team member development and performance within the Pastry team

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, Pastry Arts or a related field
• Minimum 3-5 years' experience in a pastry kitchen, as a Pastry Chef de Partie, Senior Chef de Partie or Pastry Sous Chef, preferably in a luxury hotel or fine-dining setting, including at least 1-2 years in a supervisory capacity, or an equivalent combination of education and experience
• Strong technical pastry and bakery skills, with a creative approach to plated desserts and new dish development
• Working knowledge of menu costing, food cost control and kitchen operations, including planning for special events
• Ability to lead, train and inspire a pastry team, working closely with the Head Pastry Chef
• 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.