Chef De Cuisine (Specialty Rooftop Bar) - Regent Kuala Lumpur (Pre-opening)

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 is Regent Kuala Lumpur's elevated destination bar — a place to be seen, high above the city, where Japanese culinary craft meets the energy of a high-volume, design-led space. Small plates built for sharing move alongside signature cocktails and a curated wine and champagne list, with precision and presentation as essential to the experience as the view.

As Chef De Cuisine, you lead the kitchen for this rooftop venue, translating authentic Japanese technique into a menu built for a fast-paced, high-energy bar setting. This role calls for a chef who brings genuine Japanese culinary expertise together with the discipline of high-volume, guest-facing kitchen work.

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 small plates with the speed, consistency, and precision required for a high-volume, high-energy bar setting

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
• Bring authentic Japanese culinary technique and presentation to every dish, ensuring consistency and quality across a fast-paced, high-volume service
• Contribute to the venue's reputation as a place to be seen, where food, drink, and design come together as one experience

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, with particular attention to the quality and provenance of Japanese ingredients  

ACCOUNTABILITIES

• Leads the kitchen for the rooftop venue, translating Japanese culinary technique into every dish, at pace and at volume
• 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
• Genuine expertise in Japanese cuisine and culinary technique
• Experience in high-volume, fast-paced kitchen environments, ideally within a bar or nightlife-driven F&B setting
   

Language

• Proficient English communications