Junior Sous Chef Chinese Cuisine

Find your Shangri-La at Shangri-La Rasa Ria Kota Kinabalu. We do not merely workwe weave joy and wonder into the everyday. We invest deeply in our people supporting them as they pursue their passions while creating moments of joy for our guests all wrapped in the care of our growing Shangri-La family.

At Shangri-La Rasa Ria Kota Kinabalu we believe our people are our greatest asset. We prioritize your growth by offering exceptional learning opportunities career advancement pathways and a supportive work environment that feels like family. Our commitment to honour respect and inclusivity ensures every colleague feels valued and empowered to thrive.

As a preferred employer we provide competitive work benefits equal opportunities and comprehensive training programs to help you reach your full potential. From internal promotions to recognition initiatives we ensure every team member is set up for success and acknowledged for their contributions.

Nestled along the stunning coastline of Sabah our resort offers more than just a workplace. With 494 guest rooms a 64-acre nature reservethe Rasa Ria Reservehome to wildlife like long-tailed macaques and slow lorises and an 18-hole championship golf course with breathtaking views of Mt. Kinabalu (a UNESCO World Heritage site) we inspire a deep connection and joy to nature purpose and community.

Joining Shangri-La Rasa Ria is more than a career moveits an opportunity to be part of a legacy of excellence sustainability and heartfelt hospitality. Together we strive to create unforgettable moments of joy for our guests and joy of growth for our people.

Were looking for a Junior Sous Chef (Chinese Cuisine) required for our Culinary Division.

Job summary

The Junior Sous Chef (Chinese Cuisine) under the guidance and supervision of the Chinese Chef is in-charge of the daily operation of the Chinese Kitchen. This includes managing all aspects of the kitchen to deliver excellent guest experience while managing food provisions assisting with guest queries and managing costs. The following are other responsibilities of this role: -

• Manage all aspects of the kitchen including operational quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high-quality food through all hotel food outlets
• Manage customer relations when necessary in the absence of the Chinese Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized motivated Team
• Control costs without compromising standards improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security fire regulations and all health and safety and food safety legislation
• Report maintenance hygiene and hazard issues; plus be environmentally aware

Requirement

• Relevant experience or previous kitchen experience for this role
• Effective planning and organizing skills
• Ability to multi-task and meet deadlines
• Strong supervisory skills
• A current valid and relevant trade qualification (proof may be required)
• A creative approach to the production of food; knowledge of current food trends and passion for producing high quality food
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams
• Due to immigration requirement local only

Interested candidates may apply and attach their Curriculum Vitaebefore 15 December 2025.