Chef De Cuisine (Japanese Restaurant) at IHG Career

, , Malaysia -

Full Time

Start Date

Immediate

Expiry Date

25 May, 26

Salary

0.0

Posted On

24 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Development, Japanese Culinary Techniques, Food Cost Control, Kitchen Financial Skills, Precision, Consistency, Discipline, Organizational Skills, Communication Skills, Pressure Handling, Pre-opening Management, Recipe Standardization, Inventory Control, HACCP Compliance, SOP Implementation

Industry

Hospitality

Description

Your Day to Day Key Responsibilities Lead daily kitchen operations of the Japanese specialty restaurant, ensuring authentic preparation, presentation, and consistency. Develop, execute, and maintain menus reflecting traditional and contemporary Japanese cuisine, respecting seasonality, balance, and technique. Play a key role in pre-opening activities, including kitchen setup, SOP implementation, equipment testing, recipe standardization, and trial runs. Recruit, train, and develop the culinary team, ensuring strong technical skills and understanding of Japanese cooking fundamentals. Ensure compliance with IHG brand standards, LQA, HACCP, and local health regulations. Control food cost, labor cost, portioning, wastage, and inventory within approved budgets. Work closely with Procurement to source appropriate Japanese ingredients and approved alternatives. Collaborate with the Executive Chef on menu engineering, promotions, seasonal offerings, and special events. Maintain high standards of cleanliness, organization, and safety in all kitchen areas. Act as a culinary ambassador for the Japanese restaurant, supporting guest engagement and live-counter experiences where applicable. Qualifications Diploma or Degree in Culinary Arts or equivalent professional training. Minimum 5–7 years of progressive culinary experience, including 2–3 years as Chef de Cuisine or Senior Sous Chef in a specialty Japanese restaurant or luxury hotel. Formal training or extensive experience in Japanese cuisine (Washoku). Strong knowledge of Japanese techniques such as sushi, sashimi, robata, tempura, ramen, and donburi (depending on concept). Pre-opening hotel experience strongly preferred. Experience within IHG or other international luxury hotel brands is an advantage. Skills & Competencies Strong leadership and team development skills Deep knowledge of Japanese culinary techniques and ingredients Excellent food cost control and kitchen financial skills Ability to train teams on precision, consistency, and discipline Strong organizational and communication skills Ability to perform under pressure in a pre-opening environment Maintain your department's consistency through the continuous improvement of the qualityof raw and processed ingredients, as well as all relevant costs and expenses. To collaborate directly with all support departments—Engineering, Stewarding, andHygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipmentupkeep, and Hygiene Program to meet the highest IHG standards. Actively contribute to the IHG Hotels Food Library and hold regular masterclasses withinthe team to continuously enhance quality. Daily, weekly, and monthly planning with your team while delegating skill-based tasks tothe appropriate team members. To run a cost-effective operation, maximizing product quality and profitability whileupholding IHG standards and food philosophy. Establish unique seasonal identities for the food and ensure that these offerings fulfill ourIHG Guests' needs. Ensures customer satisfaction in accordance with the InterContinental Distinction ServiceBehaviors, the Strategic Brand Pillars, and the relevant service standards of the IHGBrand. He must ensure that all food offerings at the resort are the most attractive and flavorfulpossible 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 interactwith 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 will lead all daily kitchen operations for the Japanese specialty restaurant, focusing on authentic preparation, presentation, and consistency while developing and maintaining menus. This role also involves recruiting, training the culinary team, and ensuring strict compliance with brand standards, LQA, HACCP, and local health regulations.