Chef De Cuisine

As Chef de Cuisine – All Day Dining at Hotel Indigo Kuala Lumpur On The Park, you will lead the culinary operations of the All-Day Dining kitchen, ensuring that food preparation, quality, and presentation consistently meet the hotel’s standards.

You will supervise the kitchen team, coordinate daily food production, and ensure efficient service during breakfast, lunch, dinner, and buffet operations. Working closely with the Executive Sous Chef – Kitchen In Charge, you will support menu development, maintain food safety compliance, manage food costs, and deliver exceptional dining experiences aligned with the Hotel Indigo neighborhood-inspired concept.

Your day to day

People

• Supervise and guide the All-Day Dining kitchen team including Junior Sous Chefs, Chef de Parties, Demi Chef de Parties, and Commis.
• Provide training and coaching to develop culinary skills within the team.
• Ensure proper staffing levels and task delegation during service periods.
• Foster teamwork and maintain a positive working environment in the kitchen.
• Coordinate with other departments such as Food & Beverage Service, Stewarding, and Purchasing to ensure smooth operations.

Guest Experience

• Ensure all food served in the All-Day Dining outlet meets the hotel’s quality and presentation standards.
• Oversee buffet setups, à la carte service, and live cooking stations where applicable.
• Maintain consistency in food taste, portioning, and plating.
• Monitor guest feedback and implement improvements to enhance the dining experience.
• Ensure menu offerings reflect the local neighborhood inspiration and brand concept of Hotel Indigo.

Responsible Business

• Ensure compliance with food safety, hygiene, and sanitation standards including HACCP.
• Monitor food storage, labelling, and stock rotation (FIFO).
• Maintain cleanliness and organization in kitchen workstations.
• Ensure proper use and maintenance of kitchen equipment.
• Minimize food waste and support sustainable kitchen practices.
   

Financial

• Monitor food cost and portion control within the All Day Dining kitchen.
• Assist in inventory management and stock control.
• Support the preparation of food costing and menu pricing.
• Participate in stock-taking and ensure proper documentation of food production.
• Identify opportunities to improve operational efficiency and cost control.

Education

• Diploma or Certificate in Culinary Arts or related field.

Experience

• Minimum 5–6 years of culinary experience in hotel or upscale restaurant kitchens.
• Experience managing buffet and all-day dining operations preferred.
• Previous supervisory experience in a Chef de Cuisine, Junior Sous Chef, or Senior Chef de Partie role.

Skills & Competencies

• Strong culinary skills across international and local cuisines.
• Ability to manage buffet, à la carte, and high-volume kitchen operations.
• Strong leadership and team management skills.
• Knowledge of HACCP, food safety, and sanitation standards.
• Good organizational and time management skills.