Chef de Cuisine - Signature Grill Restaurant

WHAT’S THE JOB?

At Regent Kuala Lumpur, we want to elevate our guests above the noise, this can only be achieved if we thoughtfully manage and connect the service processes. Every role here plays a part in that promise, bringing care and poise to the guest journey, whether guests see it directly or feel it in the quality of their stay.

This restaurant is Regent Kuala Lumpur's new social beacon — a place to be, and to be seen, amid the newest chapter of the TRX district's story. Behind a striking, design-led interior, the kitchen is the beating heart of the experience: a full open kitchen puts the theatre of live-fire cooking on display, a dedicated grill station anchors a harvest-driven menu, and a pastry counter and sommelier's table complete the journey from first course to last.

As Chef De Cuisine, you lead the kitchen brigade for this restaurant, open for lunch and dinner, translating the harvest and fire-led concept into every dish that reaches the pass. The craft of live-fire cooking is essential — this role calls for a chef who doesn't just execute a menu, but genuinely understands what makes this kitchen worth discovering.

YOUR DAY TO DAY 

• Establish and maintain effective employee and inter-departmental working relationships 

• Lead training plans and materials for the 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 supervises the Kitchen employees in the performance of their duties and ensures 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 business needs and other key performance indicators.

• 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

• Train the team to deliver the theatrical, design-led experience at the heart of the concept — from the open kitchen and grill to the pastry counter and sommelier's table

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 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

• Contribute to the restaurant's reputation as a social beacon within the TRX district — a destination where guests come to be seen as much as to dine

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 culinary operations to maintain Regent's standards of excellence 

• Ensure the kitchen complies with all hygiene and food safety regulations, working closely with the Stewarding department to maintain standards

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 

ACCOUNTABILITIES

• Leads the kitchen brigade for the restaurant, translating the grill and harvest-driven concept into every dish

• Accountable for food quality, consistency, and presentation across the kitchen's output

• Team member development and performance within the kitchen brigade

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, or an equivalent combination of education and experience

Language

• Proficient English communications 

HOW DO I DELIVER THIS?

At Regent Kuala Lumpur, we want you to be your best every day. You can show this by delivering our Regent Service Style and living our Regent People Attributes, bringing calm, care and poise to every guest journey.

REGENT BRAND SERVICE STYLE

• Delivering a harmonious flow – At Regent, we deliver an uninterrupted flow of tranquillity to our guests throughout their journey. We do this by removing tension and friction, creating a sense of total serenity.

• Acting with thoughtful kindness - At Regent, we're gracious hosts — considerate, generous, kind and above all thoughtful. We do things without being asked. Our service comes from the heart, and our instinctive warmth always shines through.

• Curating decadent moments - At Regent, we create moments of awe — whether large or small, these touches of discreet opulence inspire and delight. We do this through our knowhow, as real connoisseurs, and through our knowledge of guests, as real people.

REGENT PEOPLE ATTRIBUTES

• Anticipative - Think on your feet. Use initiative & intuition. Work in a harmonious flow.

• Discreet and Detailed - Strong attention to detail. Act on knowledge to provide personalised and meaningful moments. Respectful of privacy and boundaries.

• Thoughtful and Kind - Genuine and warm. Service from the heart.

• Quietly Proud - Humble service. Proud of Regent’s heritage. Self-assured but never arrogant. Committed & dedicated.

• Elegant and Engaging - Well mannered. Sense of charm and style. Understanding & sensitive.