Senior Sous Chef
Senior Sous Chef
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1 Vacancy
Job Description
Shangri-La Kuala Lumpur
Be part of our Shangri-La family
Shangri-La Hotels and Resorts began in 1971 with our first deluxe hotel in Singapore. Today the group comprises over 102 deluxe hotels and resorts in key cities in Asia Pacific North America Europe and the Middle East.
Based in Hong Kong we are expanding globally with developments under way throughout Asia the Middle East and Africa. With our extensive footprint in Asia and in key cities worldwide we offer global exposure exciting career prospects and opportunities in hospitality F&B real estate technology marketing design business development finance project management and many other areas.
Shangri-La Kuala Lumpur is perfectly situated in the heart of the city to explore and discover well-known attractions and activities that Kuala Lumpur has to offer.
As a premier deluxe hotel with a proud tradition in providing gracious Malaysian hospitality to the world we are inviting dynamic individuals to join one of the regions most exclusive city hotel.
We are in search of energetic vibrant and multi-skilled individuals who are able to meet the ever-changing challenges and contribute towards the success of the hotel.
It takes a very special kind of person to work at Shangri-La. Someone with an eye for detail and the skills to perform. Someone with an attitude to deliver and a passion to delight.
Responsibilities:
Lead and supervise daily kitchen operations to ensure quality food preparation and presentation.
Oversee food hygiene and sanitation standards across all kitchen areas.
Support menu development and recipe standardization in coordination with the Executive Chef.
Conduct regular inspections on food quality freshness and proper storage.
Monitor kitchen inventory portion control and minimize food waste.
Train motivate and manage kitchen team members for performance and growth.
Collaborate with other departments for smooth banquet and event operations.
Ensure compliance with safety grooming and hygiene SOPs in all kitchen sections.
Requirements:
Minimum of 4 years experience in an international-class hotel kitchen or 1 year in a similar capacity.
Diploma or certification in Culinary Arts or equivalent professional training.
Strong leadership skills with the ability to lead and inspire a kitchen team.
Proficient in English; knowledge of Mandarin Japanese or local languages is a plus.
Deep understanding of food hygiene and kitchen safety practices.
Computer literate and familiar with kitchen-related administrative tasks.
Willing to work long flexible hours including weekends and holidays.
Creative hands-on and passionate about delivering high-quality cuisine.
Required Experience:
Senior IC
Employment Type
Full-Time
