Head Pastry Chef - Regent Kuala Lumpur (Pre-opening)

YOUR DAY TO DAY  

People

• Develop training plans and materials with the Training Manager for Food Production and F&B employees, in line with IHG guidelines
• Foster good rapport and effective two-way communication with department and hotel staff
• Delegate duties appropriately, nurturing and developing team members while maintaining operational and safety standards
• Monitor team morale, provide regular performance feedback, and conduct annual performance appraisals for the Pastry team

Financial

• Maintain consistency in raw and processed ingredient quality while managing relevant costs and expenses
• Work with Engineering, Stewarding, and Hygiene teams to maintain the hotel's Fire Life Safety Programme and equipment to Regent standards
• Contribute to the Regent Food Library and conduct regular masterclasses for continuous quality advancement
• Support daily, weekly, and monthly planning with the Executive Chef, delegating skill-based tasks appropriately
• Run a cost-effective operation that maximises product quality and profitability while upholding Regent standards
• Coordinate and supervise the ordering of food supplies and kitchen equipment, approving products against quality standards
• Support the preparation and monitoring of the departmental annual budget

Guest Experience

• Ensure guest satisfaction in line with Regent's service standards and strategic brand pillars, delivering the most attractive and flavourful pastry offerings possible
• Meet with event guests for menu planning, and interact with guests daily to build meaningful relationships
• Personally monitor VIP guest requirements and special dietary needs
• Prepare and present a full range of pastry and bakery items, including baked and yeast-raised pastries, afternoon tea items, desserts, gateaux, tortes, cakes, marzipan work, and petits fours
• Maintain the highest standards of kitchen and personal hygiene

Responsible Business

• Maintain awareness of safety procedures, ensuring all activities are conducted safely and in line with occupational health and safety legislation
• Maintain familiarity with property safety, first aid, fire, and emergency procedures, operating equipment safely and sensibly
• Initiate action to correct hazardous situations and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

Accountabilities

• Supervises a team across pastry and bakery production, including food and beverage outlets, kitchens, and banqueting facilities
• Consistent delivery of Regent's pastry and dessert offerings across every guest touchpoint
• Cost-effective, quality-driven management of the pastry department's ingredients, equipment, and budget
• Team member development and performance within the Pastry team

WHAT WE NEED FROM YOU  

• To thrive in this role and bring poise and precision to the guest journey, you'll need:
• Degree or vocational certificate in Culinary Arts or a related field
• Minimum 2–5 years' experience as a Pastry Sous Chef, Chef de Partie, or Pastry Chef, including at least 2 years in a supervisory capacity, or an equivalent combination of education and experience
• Strong technical pastry and bakery skills, with a creative approach to plated desserts
• Fluent English required; other languages an advantage