Junior Sous Chef - Chinese Cuisine

Shangri-La Group; West Coast Division; On-site; MYR 20,000 - 100,000; Full time

Job summary

A premier hospitality organization located in Sabah is seeking a Junior Sous Chef specializing in Chinese cuisine. This role involves managing the daily operations of the Chinese Kitchen, ensuring high standards of food quality, and contributing to menu development. The ideal candidate will have relevant kitchen experience, a valid trade qualification, and strong planning and supervisory skills. Join us to be part of a dynamic team dedicated to delivering exceptional dining experiences.

Benefits

Competitive work benefits

Comprehensive training programs

Opportunities for career advancement

Qualifications

• Relevant kitchen experience for this role.
• Current, valid trade qualification may be required.
• Knowledge of current food trends and passion for high-quality food.

Responsibilities

• Manage all kitchen aspects including operational, quality, and administrative functions.
• Ensure food provision compliance with legislation.
• Contribute to menu creation based on guest feedback.
• Control costs while maintaining quality standards.

Skills

Effective planning and organizing skills

Strong supervisory skills

Good communication skills

Ability to multi-task and meet deadlines

Creative approach to food production

Ability to work under pressure

Positive attitude

Education

Relevant trade qualification

Job description

‘Find your Shangri-La at Shangri-La Rasa Ria, Kota Kinabalu.’ We do not merely work—we weave joy and wonder into the everyday. We invest deeply in our people, supporting them as they pursue their passions while creating moments of joy for our guests, all wrapped in the care of our growing Shangri-La family.

At Shangri-La Rasa Ria, Kota Kinabalu, we believe our people are our greatest asset. We prioritize your growth by offering exceptional learning opportunities, career advancement pathways, and a supportive work environment that feels like family. Our commitment to honour, respect, and inclusivity ensures every colleague feels valued and empowered to thrive.

As a preferred employer, we provide competitive work benefits, equal opportunities, and comprehensive training programs to help you reach your full potential. From internal promotions to recognition initiatives, we ensure every team member is set up for success and acknowledged for their contributions.

Nestled along the stunning coastline of Sabah, our resort offers more than just a workplace. With 494 guest rooms, a 64-acre nature reserve—the Rasa Ria Reserve—home to wildlife like long‑tailed macaques and slow lorises, and an 18‑hole championship golf course with breathtaking views of Mt. Kinabalu (a UNESCO World Heritage site), we inspire a deep connection and joy to nature, purpose, and community.

Joining Shangri-La Rasa Ria is more than a career move—it’s an opportunity to be part of a legacy of excellence, sustainability, and heartfelt hospitality. Together, we strive to create unforgettable moments of joy for our guests and joy of growth for our people.

We're looking for a Junior Sous Chef (Chinese Cuisine) required for our Culinary Division.

Job Summary

The Junior Sous Chef (Chinese Cuisine), under the guidance and supervision of the Chinese Chef, is in-charge of the daily operation of the Chinese Kitchen. This includes managing all aspects of the kitchen to deliver excellent guest experience while managing food provisions, assisting with guest queries, and managing costs.

Responsibilities

• Manage all aspects of the kitchen including operational, quality, and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high-quality food through all hotel food outlets
• Manage customer relations, when necessary, in the absence of the Chinese Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well‑organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene, and hazard issues; plus be environmentally aware

Requirements

• Relevant experience or previous kitchen experience for this role
• Effective planning and organizing skills
• Ability to multi‑task and meet deadlines
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• A creative approach to the production of food; knowledge of current food trends and passion for producing high quality food
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams
• Due to immigration requirement – local only

Interested candidates may apply and attach their Curriculum Vitae before 05 March 2026.