Sous Chef Malay Kitchen

Shangri-La Kuala Lumpur

Find your Shangri-La in Shangri-La

At Shangri-La Group joy is more than a feeling it is a way of life. Since 1971 our people have brought the care and human touch of Asian hospitality across the globe creating heartfelt connections and unforgettable experiences.

We believe joy is personal yet universal found in every smile every moment shared and every experience elevated through our Asian art of hosting. Guided by our values and culture we invite you to discover your purpose grow with us and find your Shangri-La in Shangri-La.

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

• Oversee daily kitchen operations and ensure smooth service execution
• Supervise and guide kitchen team across assigned sections
• Ensure food quality taste presentation and portion control meet standards
• Maintain strict hygiene sanitation and food safety practices
• Coordinate with F&B outlets banquet and other departments
• Monitor inventory storage and minimize wastage/spoilage
• Support menu planning recipe updates and food promotions
• Review performance productivity and kitchen cost control

Requirements

• Minimum 5 years of experience in an international hotel kitchen
• At least 1 year experience in a Sous Chef or similar leadership role
• Culinary certification apprenticeship or relevant qualification
• Strong leadership and team management skills
• Solid knowledge of food hygiene and kitchen operations
• Good communication skills (English required; other languages a plus)
• Creative proactive and detail-oriented
• Flexible with working hours and able to work under pressure