IHG Hotels & Resorts Hiring! Full Time Executive Chef in Johor - Ricebowl

Company Description IHG Hotels & Resorts is a global hospitality company with a purpose to provide True Hospitality for Good across more than 7,000 hotels in over 100 countries. With a diverse portfolio of 21 well-known hotel brands, IHG offers career opportunities in luxury, lifestyle, premium, essential, and extended-stay segments. The company supports one of the world’s largest hotel loyalty programs, IHG One Rewards, with over 160 million members and a strong development pipeline of new properties. Approximately 400,000 people work across IHG’s hotels and corporate offices, contributing to an inclusive and collaborative culture. Team members benefit from global mobility opportunities, professional development, and a focus on guest satisfaction and long-term sustainability.

Role Description The Executive Chef is a full-time, on-site role based in Greater Johor Bahru, responsible for overseeing all culinary operations within the hotel. This includes leading and mentoring kitchen teams, planning and executing menus for restaurants, bars, banquets, and room service, and ensuring food quality, presentation, and consistency meet IHG standards. The Executive Chef manages food costs, inventory, and supplier relationships, while enforcing food safety, hygiene, and health and safety regulations. The role also involves collaborating with F&B and hotel leadership to create seasonal offerings, special event menus, and promotions that enhance guest satisfaction and revenue. The Executive Chef is expected to maintain a positive, inclusive work environment, support talent development, and continuously improve kitchen processes.

Qualifications

• Strong culinary expertise, with proven experience in menu development, food preparation, and modern cooking techniques in upscale or international hotel environments.
• Leadership and people management skills, including team supervision, performance coaching, scheduling, and fostering an inclusive, respectful kitchen culture.
• Operational and financial acumen, including food cost control, inventory management, vendor coordination, and familiarity with budgeting and forecasting.
• Knowledge of food safety, hygiene standards, and health and safety regulations, with experience implementing and monitoring compliance in a high-volume kitchen.
• Ability to coordinate with food and beverage, front-of-house, and hotel management teams to deliver consistent guest experiences and support brand standards.
• Excellent communication and organizational skills, with the ability to multitask, prioritize, and work effectively under pressure.
• Relevant professional culinary qualification or certification; additional training in hospitality management is an advantage.
• Previous experience as an Executive Chef or senior sous chef in a branded hotel or large-scale restaurant operation, preferably within an international hospitality group.