Sous Chef
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 consistent quality in food preparation and presentation.
Oversee food hygiene sanitation and safety standards across all kitchen areas.
Support menu planning recipe development and standardization in coordination with the Executive Chef.
Conduct regular inspections on food quality freshness storage and portion control.
Monitor kitchen inventory control food costs and minimize waste.
Train motivate and guide kitchen team members to achieve performance and career growth.
Collaborate with banquet and events teams to ensure smooth culinary operations for functions.
Ensure compliance with grooming hygiene and safety SOPs in all kitchen sections.
Requirements:
Minimum 4 years experience in an international-class hotel kitchen or at least 1 year in a similar role.
Diploma or certification in Culinary Arts or equivalent professional training.
Strong leadership and people management skills with the ability to inspire and mentor a team.
Proficient in English; knowledge of Mandarin Japanese or local languages is an advantage.
In-depth knowledge of food hygiene kitchen safety and culinary best practices.
Computer literate and familiar with kitchen administrative tasks.
Flexible to work long hours weekends and public holidays.
Creative hands-on and passionate about delivering high-quality cuisine.
Employment Type
Full-Time
