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

YOUR DAY TO DAY 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 GUEST EXPERIENCE 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 RESPONSIBLE BUSINESS 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 FINANCIAL 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 ACCOUNTABILITIES 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 WHAT WE NEED FROM YOU Qualifications 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 Language Proficient English communications This position is only open to Malaysian citizens, permanent residents and spouse visa holders with the legal right to work in Malaysia.