Sous Chef - Breakfast

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 region's 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 kitchen staff, ensuring high-quality food preparation and presentation.

• Oversee daily kitchen operations, including restaurant and banquet services.
• Ensure adherence to hygiene and sanitation standards in all kitchen activities.
• Maintain proper portion control, minimize waste, and manage food inventory efficiently.
• Work closely with receiving and storeroom teams to ensure ingredient quality.
• Conduct food tastings and assist with new menu development and implementation.
• Monitor and maintain kitchen equipment, coordinating with Engineering for maintenance.
• Foster a positive work environment, providing training and guidance to junior chefs.

Qualifications

Minimum 5 years of experience in an international-class hotel kitchen.