Crowne Plaza Hotel Hiring! Full Time French Chef de Cusine in Federal Territory - Ricebowl

Company Description Crowne Plaza Hotels & Resorts, part of IHG Hotels & Resorts, is designed for guests whose journeys blend work, travel, and life. The brand focuses on creating balanced experiences that support connection, collaboration, and well-being. Crowne Plaza properties offer warm, unscripted service that helps guests feel a sense of belonging wherever they are in the world. As part of the IHG family, team members contribute to memorable stays for travelers and benefit from a global network of hotels and career opportunities.

Role Description The French Chef de Cuisine at Crowne Plaza Hotels & Resorts in KL is a full-time, on-site role responsible for leading the French kitchen operations. This role oversees menu planning, recipe development, and daily preparation of French cuisine to meet brand standards and guest expectations. The French Chef de Cuisine manages kitchen staff, coordinates food production, ensures consistent quality and presentation, and maintains high standards of food safety and hygiene. The role includes monitoring inventory and costs, collaborating with the Food & Beverage team on promotions and events, and training team members in French cooking techniques. This position also requires active participation in service, supporting a smooth operation during peak dining periods and delivering an exceptional guest experience.

Qualifications

• Demonstrated expertise in French cuisine, including classical and contemporary techniques, menu development, and plating.
• Strong kitchen leadership capabilities, including team supervision, shift coordination, and staff training and mentoring.
• Proficiency in food safety, hygiene standards, and kitchen sanitation practices, with relevant certifications preferred.
• Experience with kitchen operations such as stock management, cost control, and collaboration with purchasing.
• Ability to work effectively in a fast-paced hotel environment, maintaining quality under pressure and during high-volume service.
• Good communication and interpersonal skills to coordinate with Food & Beverage, front-of-house teams, and management.
• Prior experience as a Chef de Cuisine or senior sous chef in an upscale or hotel setting, ideally with French fine dining exposure.
• Relevant culinary qualification or diploma from a recognized institution; additional professional certifications are an advantage.
• Flexibility to work varied shifts, including weekends and holidays, in alignment with hotel operational needs.