I

IHG

Global hotel company

Head Pastry Chef

Full-TimeUpdated on 10/23/2026
No salary listed
Mid, Senior
Bachelor's
Malaysia
In Person
Food Service & HospitalityCulinary & Kitchen Production

About the job

Requirements
  • A diploma or degree in Culinary Arts, or an equivalent qualification, is required.
  • At least 3–5 years of culinary experience, including supervisory roles in a hotel or large-scale kitchen, is required.
  • Knowledge of food safety, hygiene, and kitchen operations is required.
  • Understanding of food cost control and inventory management is required.
  • Good communication skills in English are required.
  • Ability to work in a fast-paced, pre-opening environment is required.
Responsibilities
  • Support daily kitchen operations to ensure food quality, presentation, and service standards are consistently met.
  • Assist in pre-opening activities, including kitchen setup, standard operating procedure implementation, equipment testing, and trial operations.
  • Supervise and coordinate kitchen colleagues during shifts, ensuring proper workflow and productivity.
  • Ensure compliance with IHG standards, Hazard Analysis and Critical Control Points (HACCP), LQA, and local health regulations.
  • Assist with food cost control, portion control, inventory management, and waste reduction.
  • Support recruitment, training, onboarding, and development of kitchen colleagues.
  • Maintain cleanliness, organization, and safe working practices in all kitchen areas.
  • Assist in menu execution, recipe standardization, and production planning.
  • Complete administrative tasks, logs, and reports as required.
  • Maintain department consistency through continuous improvement in the quality of raw and processed ingredients, and manage relevant costs and expenses.
  • Collaborate directly with Engineering, Stewarding, and Hygiene support departments on the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet IHG standards.
  • Contribute to the IHG Hotels Food Library and hold regular team masterclasses to continually enhance quality.
  • Plan daily, weekly, and monthly work with the team, delegating skill-based tasks to appropriate team members.
  • Run a cost-effective operation that maximizes product quality and profitability while upholding IHG standards and food philosophy.
  • Establish unique seasonal food identities and ensure offerings meet IHG guests' needs.
  • Ensure customer satisfaction in accordance with InterContinental Distinction Service Behaviors, Strategic Brand Pillars, and applicable IHG brand service standards.
  • Ensure resort food offerings are attractive and flavorful and consistently provide high quality to guests.
  • Meet personally with potential event guests to plan menus and discuss their needs; interact with IHG guests daily in outlets and build relationships.
  • Personally monitor and follow through on VIP guests' and guests' special dietary requirements.
Desired Qualifications
  • Pre-opening experience is preferred.
  • Experience with international hotel brands is an advantage.

About the company

I

IHG

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IHG is a global hospitality company operating and franchising a portfolio of hotel brands. The company supports hotel development, reservations, loyalty programs, revenue management, brand standards, technology, and guest services. It serves travelers, hotel owners, franchisees, corporate clients, loyalty members, and hospitality partners. Its operating model centers on a primarily franchised and managed hotel network connected through brands, distribution, commercial systems, and regional support. Teams work across hotel operations, development, revenue, technology, marketing, loyalty, finance, and owner support. Teams support coordinated daily delivery.

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