Chef De Cuisine Kozan Teppanyaki

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 Chef De Cuisine required for our Culinary Division.

Job summary

The Chef De Cuisine under the guidance and supervision of the Executive Chef / Executive Sous Chef is responsible for the overall success of the daily kitchen operations of the all-day dining outlet. The following are the responsibilities of this role: -

• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
• Works to continually improve guest and employee satisfaction while maintaining the operating budget.
• Supervises all kitchen areas to ensure a consistent high-quality product is produced.
• Responsible for guiding and developing staff including direct reports.
• Must ensure sanitation and food standards are achieved.

Requirement

• Relevant experience or previous kitchen experience for this role
• Effective planning and organizing skills
• Ability to multi-task and meet deadlines
• Excellent 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

Interested candidates may apply and attach their Curriculum Vitaebefore 05 March 2026.