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

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 & Beverage 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