Service Manager Sous Chef

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:

• 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.