IHG

Global hotel company

Demi Chef de Cuisine

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeMalaysiaNo salary listedIn-person

About the Job

Requirements

A Certificate or Diploma in Culinary Arts or equivalent is required.
At least 1–2 years of experience in a professional kitchen or hotel environment is required.
Good cooking and food preparation skills are required.
Knowledge of food safety and hygiene standards is required.
Ability to supervise junior kitchen colleagues is required.
Good time management and teamwork skills are required.
Ability to work under pressure is required.

Responsibilities

Assist in preparing and cooking dishes according to approved recipes and standards.
Support the Chef de Partie in daily section operations and mise en place planning.
Participate in pre-opening activities, including kitchen setup, cleaning, and trial runs.
Supervise Commis Chefs when assigned and provide on-the-job guidance.
Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
Maintain cleanliness, organization, and hygiene of the work area.
Assist in portion control, waste reduction, and basic inventory tasks.
Follow safe work practices and report maintenance or safety issues.
Maintain department consistency through continuous improvement of the quality of raw and processed ingredients, as well as relevant costs and expenses.
Collaborate with Engineering, Stewarding, and Hygiene support departments regarding maintenance of 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 enhance quality.
Plan daily, weekly, and monthly with the team, delegating skill-based tasks to appropriate team members.
Run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.
Establish unique seasonal identities for the food and ensure offerings meet IHG guests' needs.
Ensure customer satisfaction in accordance with InterContinental Distinction Service Behaviors, Strategic Brand Pillars, and relevant IHG Brand service standards.
Ensure food offerings at the resort are attractive and flavorful and consistently provide high-quality food to guests.
Meet with potential event guests for menu planning and discussions; interact with IHG guests daily in outlets and build relationships.
Monitor and follow through on VIP guests' and special dietary requirements.

Desired Qualifications

Pre-opening or international hotel experience is an advantage.

Your day to day

Key Responsibilities

Assist in preparing and cooking dishes according to approved recipes and standards.
Support the Chef de Partie in daily section operations and mise en place planning.
Participate in pre-opening activities including kitchen setup, cleaning, and trial runs.
Supervise Commis Chefs when assigned and provide on-the-job guidance.
Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
Maintain cleanliness, organization, and hygiene of the work area.
Assist in portion control, waste reduction, and basic inventory tasks.
Follow safe work practices and report maintenance or safety issues.

Qualifications

Certificate or Diploma in Culinary Arts or equivalent.
Minimum 1–2 years of experience in a professional kitchen or hotel environment.
Pre-opening or international hotel experience is an advantage.

Skills & Competencies

Good cooking and food preparation skills
Knowledge of food safety and hygiene standards
Ability to supervise junior kitchen colleagues
Good time management and teamwork skills
Ability to work under pressure
Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses.
To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet the highest IHG standards.
Actively contribute to the IHG Hotels Food Library and hold regular masterclasses with in the team to continuously enhance quality.
Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.
To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.
Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.
Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.
He must ensure that all food offerings at the resort are the most attractive and flavorful possible 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 interact with IHG guests daily in outlets and create meaningful relationships.
Personally, I monitor and follow through on VIP guests' and special dietary requirements.

About the Company

IHG

Global hotel company

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.

Company size: Not listed
Company stage: Not listed
Total funding: Not listed
Headquarters: Not listed
Founded: Not listed

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