Executive Chef (173770)

Shangri-La Hotels and Resorts; Ipoh; On-site; MYR 100,000 - 150,000; Full time

Job summary

A luxury hotel chain in Ipoh is seeking an experienced Executive Chef to oversee kitchen operations and deliver exceptional dining experiences. The ideal candidate will have over 15 years of experience in esteemed hotels, strong leadership, and expertise in Western and Asian cuisines. This role offers competitive benefits and opportunities for personal growth.

Benefits

Competitive benefits

Recognition programs

Colleague stay/travel perks

Qualifications

• At least 15 years of relevant experience in international renowned hotel or prestigious club.
• 3 years of experience at Executive Chef / Chef de Cuisine / Executive Sous Chef level.
• In-depth knowledge of operations in both hot and cold kitchens.
• Excellent command of both spoken and written English and Chinese.

Responsibilities

• Oversee the entire Western Kitchen productions.
• Work closely with Head of Food & Beverage on promotional activities.
• Represent the hotel at trade events and culinary competitions.
• Ensure compliance with all statutory and internal HACCP requirements.
• Prepare departmental budget and lead new projects.

Skills

Leadership

Menu planning

Food presentation

Food cost control

Communication

Project management

Education

Diploma in Culinary from a recognized institution

Tools

Word

Excel

Online ordering systems

Scheduling software

Job description

About Us

Find Your Shangri-La in Shangri-La.

Headquartered in Hong Kong SAR, Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Today, the Group owns, operates and manages 100+ hotels under our family of five brands: Shangri-La Hotels & Resorts, Shangri-La Signatures, Kerry Hotels, JEN by Shangri-La, and Traders.

Luxury 5-Star Hotel in Hong Kong | Kerry Hotel Hong Kong

About the Role

As an Executive Chef, you will be focusing on delivering exceptional dining experiences by ensuring timely, courteous and professional service.

Key Responsibilities

• Oversee the entire Western Kitchen productions, including the preparation, production and presentation of high-quality cuisine for various outlets in the Hotel.
• Work closely with Head of Food & Beverage on promotional activities, including guest chef and wine dinner menus to enhance guest satisfaction and drive revenue.
• Represent the hotel at trade events, forums and culinary competitions to promote brand image.
• Serve as a member of HACCP committee to ensure full compliance with all statutory and internal HACCP requirements in the matter of hygiene and foodsafety.
• Prepare departmental budget and lead all new projects to improve quality and profitability.
• Manage and control all food costs and manpower costs to meet monthly business forecasts.
• Develop and plan new restaurant concepts; implement strategies for F&B projects by benchmarking with both international and local culinary market trends.
• Manage and foster teamwork and ongoing training with collaboration in a diverse kitchen brigade with differing experience levels.
• Lead a team which comprises full-time, part-time and culinary training staff to deliver quality standards in the most effective and efficient way.
• Organize work schedules to maximize productivity and operational flow.

About You

• At least 15 years of relevant experience in international renowned Hotel or prestigious club, with at least 3 years of experience at Executive Chef / Chef de Cuisine / Executive Sous Chef level.
• Diploma in Culinary from a recognized institution.
• International exposure with expertise in both Western and Asian cuisines, including classic and fusion styles in European, modern American, Thai, Japanese and Southeast Asian; multi-outlet and classic fine dining experience would be an advantage.
• Creativity with special attributes in food presentation, menu planning and food cost control.
• In-depth knowledge of operations in both hot and cold kitchens.
• Sound knowledge of food safety standards and HACCP certified.
• Experience in concept development in menu planning.
• Experience in project management would be an advantage.
• Good computer literacy with knowledge in Word, Excel, online ordering systems and scheduling.
• Strong leadership, organizational, communication, training and coaching skills.
• Excellent command of both spoken and written English and Chinese.

Why Join Us

• A workplace that values your passion and supports self-realization and personal growth.
• Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.
• Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.
• Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.

We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.

We appreciate your interest in joining us. Please note that only successful candidates will be contacted.