Chef De Cuisine (All Day Dining) - Regent Kuala Lumpur (Pre-opening)

WHAT’S THE JOB? At Regent Kuala Lumpur, we want to elevate our guests above the noise, this can only be achieved if we thoughtfully manage and connect the service processes. Every role here plays a part in that promise, bringing care and poise to the guest journey, whether guests see it directly or feel it in the quality of their stay. This restaurant is Regent Kuala Lumpur's all-day dining destination — a celebration of Malaysian heritage cuisine, cooked to order and served against vibrant colour, natural light, and sweeping city views. Behind a striking, design-led interior, the kitchen is the beating heart of the experience: three open kitchen stations bring the intricacies of Malaysian cooking into full view, from a quality breakfast spread to relaxed lunches and family-style dinners. As Chef De Cuisine, you lead the kitchen brigade for this restaurant, open for breakfast, lunch, and dinner, translating Malaysia's culinary heritage into every dish that reaches the pass. This role calls for a chef who doesn't just execute a menu, but genuinely understands what makes this kitchen worth discovering. YOUR DAY TO DAY • Establish and maintain effective employee and inter-departmental working relationships • Lead training plans and materials for the kitchen team, in coordination with the Director of Food and Beverage, Executive Chef, and Training Manager, in line with IHG guidelines • Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs • Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws. • Oversee the punctuality and appearance of all kitchen employees, ensuring they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. • Prepare and post weekly work schedules that reflect business needs and other key performance indicators. • Delegate duties and responsibilities to trained employees who are well equipped and resourced to correctly accomplish these tasks. • Ensure effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers. • Encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. • Conduct annual Performance Development Discussions with employees and support them in their professional development goals. • Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security • Train the team to confidently share the stories behind Malaysia's culinary heritage, connecting guests to the dishes, ingredients, and traditions on every plate GUEST EXPERIENCE • Ensure all guest-facing culinary employees deliver the brand promise and provide exceptional guest service at all times. • Ensure employees also provide excellent service to internal customers in other departments as appropriate. • Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. • Maintain positive guest and colleague interactions with good working relationships • Ensure a consistently high-quality breakfast experience, from live cooking stations to fresh, thoughtfully sourced ingredients • Contribute to the restaurant's reputation as a design-led destination within the hotel, where sweeping views and a vibrant atmosphere are as memorable as the food RESPONSIBLE BUSINESS • Maintain a hygienic kitchen at all times • Maintain high levels of personal hygiene for self and enforce hygiene standards for the team • Monitor local competitors and benchmark culinary operations to maintain Regent's standards of excellence • Ensure the kitchen complies with all hygiene and food safety regulations, working closely with the Stewarding department to maintain standards FINANCIAL • Maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. • Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. • Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system • Manage order, stock and food waste to control the food cost ACCOUNTABILITIES • Leads the kitchen brigade for the restaurant, translating Malaysia's culinary heritage into every dish, across breakfast, lunch, and dinner • Accountable for food quality, consistency, and presentation across the kitchen's output • Team member development and performance within the kitchen brigade • Consistent delivery of The Taste Gallery philosophy and Forbes Five Star standards from every course WHAT WE NEED FROM YOU Qualifications • Degree or Vocational Certificate in any recognised field • 5–7 years' experience in a kitchen/supervisory role, with at least 4 years in a supervisory capacity, or an equivalent combination of education and experience • Genuine appreciation for and knowledge of Malaysian cuisine and culinary heritage Language • Proficient English communications