Career Opportunities: Sous Chef - Malay Kitchen (175023)

Requisition ID 175023 - Posted  - Malaysia - Shangri-La Kuala Lumpur - Food & Beverage - Permanent

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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 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

• 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

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