Chef De Cuisine (All Day Dining) at IHG Career

George Town, Penang, Malaysia -

Full Time

Start Date

Immediate

Expiry Date

29 Jun, 26

Salary

0.0

Posted On

31 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Management, Food Cost Control, Kitchen Financials, Food Safety, Hygiene Compliance, Menu Development, Portion Control, Inventory Management, Recruitment, Training, Scheduling, Performance Management, HACCP Compliance, SOP Implementation, Communication

Industry

Hospitality

Description

Your Day-to-Day Key Responsibilities * Lead day-to-day kitchen operations ensuring high standards of food quality, presentation, and consistency. * Support pre-opening activities including kitchen setup, SOP implementation, menu execution, trial runs, and soft openings. * Ensure full compliance with IHG brand standards, HACCP, LQA, and local regulations. * Assist in recruitment, training, scheduling, and performance management of kitchen colleagues. * Control food cost, labor cost, wastage, inventory, and ordering within approved budgets. * Implement standardized recipes, portion control, and production planning. * Maintain cleanliness, organization, and safe working practices in all kitchen areas. * Collaborate with the Executive Chef on menu development, promotions, and special events. * Complete required administrative tasks, reports, and logs accurately and on time. Qualifications * Diploma or Degree in Culinary Arts or equivalent. * Minimum 5 years of professional culinary experience, including leadership roles in a hotel or large-scale operation. * Pre-opening hotel experience preferred. * Experience with international hotel brands (IHG preferred). Skills & Competencies * Strong leadership and team management skills * Solid understanding of food cost control and kitchen financials * Knowledge of food safety, hygiene, and compliance standards * Ability to work under pressure in a fast-paced environment * Good communication skills in English * Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses. * To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet the highest IHG standards. * Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality. * Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members. * To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy. * Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs. * Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand. * He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests. * I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships. * Personally, I monitor and follow through on VIP guests' and special dietary requirements.

Responsibilities

The Chef De Cuisine is responsible for leading daily kitchen operations, ensuring high standards of food quality and presentation, and supporting all pre-opening activities including SOP implementation and trial runs. This role also involves managing kitchen staff, controlling costs like food and labor, and ensuring full compliance with IHG brand standards and local regulations.