Head Pastry 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 • Foster good rapport and effective two-way communication with department and hotel staff • Delegate duties appropriately, nurturing and developing team members while maintaining operational and safety standards • Monitor team morale, provide regular performance feedback, and conduct annual performance appraisals for the Pastry team Financial • Maintain consistency in raw and processed ingredient quality while managing relevant costs and expenses • Work with Engineering, Stewarding, and Hygiene teams to maintain the hotel's Fire Life Safety Programme and equipment to Regent standards • Contribute to the Regent Food Library and conduct regular masterclasses for continuous quality advancement • Support daily, weekly, and monthly planning with the Executive Chef, delegating skill-based tasks appropriately • Run a cost-effective operation that maximises product quality and profitability while upholding Regent standards • Coordinate and supervise the ordering of food supplies and kitchen equipment, approving products against quality standards • Support the preparation and monitoring of the departmental annual budget Guest Experience • Ensure guest satisfaction in line with Regent's service standards and strategic brand pillars, delivering the most attractive and flavourful pastry offerings 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 • 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 • Initiate action to correct hazardous situations and notify supervisors of potential dangers • Log security incidents and accidents in accordance with hotel requirements Accountabilities • Supervises a team across pastry and bakery production, including food and beverage outlets, kitchens, and banqueting facilities • Consistent delivery of Regent's pastry and dessert offerings across every guest touchpoint • Cost-effective, quality-driven management of the pastry department's ingredients, equipment, and budget • 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 or a related field • Minimum 2–5 years' experience as a Pastry Sous Chef, Chef de Partie, or Pastry Chef, including at least 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 • Fluent English required; other languages an advantage