You will be responsible for leading the culinary operations for banquet and event functions as the Hyatt Regency Kuala Lumpur. This role ensures high quality food preparation, presentation, execution, aligning with Hyatt standards and guest expectations. The chef will oversee menu planning, culinary associates management, food cost control and adherence to hygine and safety regulations. Your key responsibilities include leading and managing the culinary team for banquet and event functions, developing creative, high-quality menu tailored to different events, ensuring consistency and excellence in food preparation and presentation, monitoring food costs, inventory and purchasing for optimal efficiency, maintaining compliance with hygiene, sanitation and safety standards, collaborating with event planners and FB Manager for seamless service execution.

You will be responsible for leading the culinary operations for banquet and event functions as the Hyatt Regency Kuala Lumpur. This role ensures high quality food preparation, presentation, execution, aligning with Hyatt standards and guest expectations. The chef will oversee menu planning, culinary associates management, food cost control and adherence to hygine and safety regulations. Your key responsibilities include leading and managing the culinary team for banquet and event functions, developing creative, high-quality menu tailored to different events, ensuring consistency and excellence in food preparation and presentation, monitoring food costs, inventory and purchasing for optimal efficiency, maintaining compliance with hygiene, sanitation and safety standards, collaborating with event planners and FB Manager for seamless service execution.

• Certificate or Diploma in Culinary Arts.
• Knowledge of food safety and hygiene standards (eg: HACCP) or relevant certifications.
• 5 years in leadership role as Chef or Chef De Cuisine in a luxury hotel in banquet setting.
• Excellent team management, leadership skills and the ability to work in a fast-paced high-pressure environment.

• Certificate or Diploma in Culinary Arts.
• Knowledge of food safety and hygiene standards (eg: HACCP) or relevant certifications.
• 5 years in leadership role as Chef or Chef De Cuisine in a luxury hotel in banquet setting.
• Excellent team management, leadership skills and the ability to work in a fast-paced high-pressure environment.