Sous Chef (Colleague Restaurant) - Regent Kuala Lumpur (Pre-Opening)

Assist the Executive Sous Chef in developing training plans and materials with the Training Manager, in line with IHG guidelines 

Foster good rapport and effective two-way communication with the kitchen team, Human Resources and colleagues across the hotel 

Monitor team morale, give regular performance feedback, and contribute to performance appraisals for the team 

Support daily, weekly and monthly planning with the Executive Chef, assigning skill-based tasks appropriately 

Assist in running a cost-effective operation that maximises food quality and value while upholding Regent standards 

Support menu planning and costing, including portion control and waste reduction 

Assist with ordering food supplies and kitchen equipment, checking deliveries against quality standards 

Support the preparation and monitoring of the departmental annual budget 

Help ensure colleague satisfaction through varied, nutritious and flavourful menus delivered consistently 

Assist in organising special colleague events and celebrations 

Support the development of new dishes and seasonal menus 

Monitor special dietary and religious requirements, and brief the team accordingly 

Prepare and present a full range of dishes for daily colleague dining in line with standardised recipes 

Maintain the highest standards of kitchen and personal hygiene 

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 

Work with Engineering, Stewarding and Hygiene teams to maintain the hotel's Fire Life Safety Programme and equipment to Regent standards 

Take action to correct hazardous situations and notify supervisors of potential dangers 

Log security incidents and accidents in accordance with hotel requirements 

Assists in supervising the Colleague Restaurant kitchen team 

Consistent quality, variety and food safety in colleague dining 

Supports cost-effective, quality-driven management of the outlet's ingredients, equipment and budget 

Supports team member development and performance 

Degree or vocational certificate in Culinary Arts or a related field 

Minimum 3-5 years' experience in a professional kitchen, as a Chef de Partie or Sous Chef, preferably in a hotel environment, including at least 1-2 years in a supervisory capacity, or an equivalent combination of education and experience 

Strong culinary skills across a variety of cuisines, with a creative approach to menu development 

Working knowledge of menu costing, food cost control and high-volume kitchen operations 

Ability to lead, train and inspire a kitchen team 

Fluent English required; other languages an advantage