Executive Sous Chef

As Executive Sous Chef – Kitchen In Charge, you will lead the overall operations of the kitchen department at Hotel Indigo Kuala Lumpur on the Park. You will be responsible for supervising daily kitchen activities, ensuring high standards of food quality and safety, managing culinary team performance, and maintaining operational efficiency.

Working closely with the Director of Operations and Food & Beverage leadership, you will ensure the kitchen operates smoothly while delivering exceptional dining experiences aligned with the Hotel Indigo neighborhood-inspired concept. You will oversee menu execution, maintain cost control, ensure compliance with hygiene standards, and develop the culinary team to support the hotel’s business objectives.

Your day to day

People

• Direct daily kitchen activities, plan and assign work to ensure efficient operations and proper staffing levels.
• Lead, coach, and develop the culinary team including Sous Chefs, Chef de Parties, Commis, and kitchen assistants.
• Conduct training and performance evaluations to support colleague development.
• Recognise and reward strong performance while addressing performance concerns where required.
• Recommend or initiate HR-related actions including recruitment, disciplinary actions, and performance management.
• Foster a positive and collaborative working environment that encourages teamwork across departments.
• Maintain strong communication with all department heads to ensure smooth coordination of kitchen operations.

Guest Experience

• Ensure food preparation and presentation meet the highest quality and brand standards.
• Encourage guest feedback and use insights to improve guest satisfaction.
• Respond to guest inquiries regarding menu items, ingredients, or kitchen services.
• Support the planning and execution of special events, promotions, and banquet functions.
• Ensure culinary offerings reflect the Hotel Indigo neighbourhood story and local dining experiences.
  Responsible Business
• Maintain strict compliance with food safety, hygiene, and sanitation standards including HACCP requirements.
• Ensure kitchen equipment is properly maintained and safe to operate.
• Monitor food storage, stock rotation, and ingredient handling to ensure quality and minimize waste.
• Stay informed of culinary trends, competitor activities, and industry innovations to enhance menu offerings.
• Ensure all kitchen operations follow company policies and governmental regulations.
• Support sustainability initiatives aligned with IHG responsible business practices.

Financial

• Monitor kitchen costs and manage food cost percentages in line with budget targets.
• Maintain accurate documentation of recipes, food costing, and production reports.
• Oversee inventory control and procurement to ensure efficient stock management.
• Assist in preparing departmental forecasts, budgets, and operational plans.
• Identify opportunities to improve operational efficiency and profitability within the kitchen department.
  What we need from you

Education

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.

Experience

• Minimum 6–8 years of progressive culinary experience in a hotel or upscale restaurant environment.
• At least 2–3 years of leadership experience in a Sous Chef or supervisory role.

Skills & Competencies

• Strong leadership and team management skills.
• Advanced culinary techniques and menu development knowledge.
• Excellent organizational and operational planning abilities.
• Strong knowledge of HACCP, food safety, and sanitation regulations.
• Ability to work effectively in a fast-paced, high-volume kitchen environment.
• Good communication and problem-solving skills.