Chef De Cuisine (Banquet) - Regent Kuala Lumpur (Pre-Opening)

Establish and maintain effective employee and inter-departmental working relationships, particularly with Banquet Operations, Events and Sales & Catering 

Review Banquet Event Orders (BEOs) and function sheets with Events and Banquet Operations, and plan production, mise en place and staffing for each event 

Lead training plans and materials for the banquet 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 supervise the kitchen employees in the performance of their duties and ensure 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 event volumes, business needs and other key performance indicators, including casual and part-time manpower for peak periods 

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 

Develop banquet and event menus in collaboration with the Executive Chef, offering Malaysian and international options, dietary, allergen and religious requirements, and bespoke requests 

Run the pass during events, ensuring timing, temperature and plating consistency across large volumes of covers, and manage concurrent functions 

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, event host 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 

Meet with event hosts and planners as required for tastings, menu planning and final briefings, ensuring their vision is delivered on the day 

Ensure a consistently high-quality food experience at every event, from buffet and live stations to plated service and canapé receptions 

Contribute to the hotel's reputation as a premier events destination, where every detail of the food matches the calm and polish of the setting 

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 banquet and events operations to maintain Regent's standards of excellence 

Ensure the kitchen complies with all hygiene and food safety regulations, including safe handling, holding and transport of food for large-scale and off-site events, working closely with the Stewarding department to maintain standards 

Manage allergen, dietary and religious requirements (including halal compliance) accurately and transparently across every function 

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, accurately forecasting and costing event menus against guaranteed and expected covers 

Work with Events and Sales & Catering on menu pricing and event profitability 

Leads the banquet kitchen brigade, translating each event brief into consistently excellent food, from intimate dinners to large-scale functions 

Accountable for food quality, consistency, timing and presentation across all banquet and event output 

Team member development and performance within the banquet kitchen brigade 

Consistent delivery of The Taste Gallery philosophy and Forbes Five Star standards from every course 

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, including experience in banquet or large-volume events kitchens and in halal-compliant kitchen operations, or an equivalent combination of education and experience 

 Strong knowledge of banquet production, buffet, plated and live-station service, and menu planning for events, with hands-on halal experience covering sourcing, segregation, preparation and certification requirements 

Genuine appreciation for and knowledge of Malaysian cuisine and culinary heritage, with the versatility to deliver international menus 

Proficient English communications