Head Pastry Chef
IHG Hotels & Resorts Lihat semua pekerjaan
- Malaysia
- Tetap
- Sepenuh masa
- Support daily kitchen operations to ensure food quality, presentation, and service standards are consistently met.
- Assist in pre-opening activities including kitchen setup, SOP implementation, equipment testing, and trial operations.
- Supervise and coordinate kitchen colleagues during shifts, ensuring proper workflow and productivity.
- Ensure compliance with IHG standards, 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.
Qualifications
- Diploma or Degree in Culinary Arts or equivalent qualification.
- Minimum 3-5 years of culinary experience, including supervisory roles in a hotel or large-scale kitchen.
- Pre-opening experience preferred.
- Experience with international hotel brands is an advantage.
Skills & Competencies
- Strong supervisory and leadership skills
- Good knowledge of food safety, hygiene, and kitchen operations
- Understanding of food cost control and inventory management
- Ability to work in a fast-paced, pre-opening environment
- Good communication skills in English
- Maintain your department's consistency through the continuous improvement of the qualityof raw and processed ingredients, as well as all relevant costs and expenses.
- To collaborate directly with all support departments-Engineering, Stewarding, andHygiene-regarding the maintenance of the hotel's Fire Life Safety Program, equipmentupkeep, and Hygiene Program to meet the highest IHG standards.
- Actively contribute to the IHG Hotels Food Library and hold regular masterclasses withinthe team to continuously enhance quality.
- Daily, weekly, and monthly planning with your team while delegating skill-based tasks tothe appropriate team members.
- To run a cost-effective operation, maximizing product quality and profitability whileupholding IHG standards and food philosophy.
- Establish unique seasonal identities for the food and ensure that these offerings fulfill ourIHG Guests' needs.
- Ensures customer satisfaction in accordance with the InterContinental Distinction ServiceBehaviors, the Strategic Brand Pillars, and the relevant service standards of the IHGBrand.
- He must ensure that all food offerings at the resort are the most attractive and flavorfulpossible 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 interactwith IHG guests daily in outlets and create meaningful relationships.
- Personally, I monitor and follow through on VIP guests' and special dietary requirements.