Chef De Cuisine - Banquet

• 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.