About The Role

Develop training plans and materials with the Training Manager for Food Production and F&B employees, in line with IHG guidelines
Recruit, select, and develop chefs, encouraging multi-skilled, cross-functional capability
Delegate duties appropriately, nurturing and developing team members while maintaining operational and safety standards
Monitor team morale, providing regular performance feedback, and conduct annual performance appraisals
Foster strong working relationships across departments through professional, positive communication

Support the Executive Chef in monitoring the department's annual budget and setting departmental goals
Monitor budget and control expenses, with a focus on food, other costs, and labour
Take part in menu engineering, pricing food items to achieve net profit targets while maintaining value for guests
Coordinate and supervise the ordering of food supplies and kitchen equipment, approving products against quality standards
Prepare employee work schedules and payroll reports in line with operating forecasts and budget
Take responsibility for incoming produce quality and proper food rotation across all storage areas

Ensure guest satisfaction in line with Regent's service standards and strategic brand pillars, delivering the most attractive and flavourful food 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
Develop menu design and concepts for all food and beverage outlets and catering events, monitoring competitor and industry trends
Set up control systems to ensure consistent quality and portioning

Directly manage daily kitchen operations, planning and assigning work to ensure the right staffing levels
Train and support the culinary team to ensure compliance with Regent standards, hygiene, and food safety practices
Maintain full understanding of workplace safety, food hygiene, and safe food handling procedures, ensuring sanitation standards are upheld
Report accidents, incidents, or sickness promptly to the Executive Chef, following up as required
Supervise the culinary team during set-up, service, and breakdown for each meal period or event, providing coverage in the Executive Chef's absence

Supervises a large culinary team across food and beverage outlets, kitchens, and banqueting facilities, including subordinate chefs and supervisors
Partners closely with the Executive Chef and Director of Food & Beverage on the F&B budget and food cost control
Consistent delivery of guest experience and food quality across every outlet
Team member satisfaction and development within the culinary department

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 8 years' experience as a chef, including at least 4 years in a supervisory capacity, or an equivalent combination of education and experience
Strong knowledge of menu engineering, food cost control, and kitchen safety and hygiene standards
Fluent English required; other languages an advantage