Senior Culinary Leader — Menu Design, Cost Control & Team Growth

IHG Hotels & Resorts; Kuala Lumpur; On-site; MYR 180,000 - 300,000; Full time

Job summary

IHG Hotels & Resorts in Kuala Lumpur is seeking an experienced Executive Chef to lead daily kitchen operations, develop innovative menus, and manage costs and safety across all F&B outlets and events.

The role requires at least eight years as a chef with four in supervision, strong knowledge of menu engineering, and fluent English. You will mentor culinary teams, uphold Regent standards, and collaborate with senior F&B leaders on budgets.

Qualifications

• Degree in Culinary Arts or equivalent
• Minimum 8 years as a chef with at least 4 years in a supervisory role
• Strong knowledge of menu engineering and food cost control
• Fluent English; other languages advantageous

Responsibilities

• Direct daily kitchen operations, scheduling, and staffing to ensure proper coverage
• Train and mentor culinary team to Regent standards and safety practices
• Monitor food quality, hygiene, and safe handling across storage and prep areas
• Lead menu planning, design, and pricing for outlets and catering events
• Collaborate with Executive Chef and F&B leadership on budget and cost controls
• Engage with guests and event hosts to plan menus and accommodate dietary needs
• Maintain safety and sanitation compliance and incident reporting

Skills

Culinary Leadership

Menu Engineering

Food Cost Control

Kitchen Hygiene

English Fluency

Education

Culinary Arts Degree

Vocational Certificate

Job description

IHG Hotels & Resorts in Kuala Lumpur is seeking an experienced Executive Chef to lead daily kitchen operations, develop innovative menus, and manage costs and safety across all F&B outlets and events.

The role requires at least eight years as a chef with four in supervision, strong knowledge of menu engineering, and fluent English. You will mentor culinary teams, uphold Regent standards, and collaborate with senior F&B leaders on budgets.