Junior Sous Chef - Chinese Cuisine | Growth & Training

Shangri-La Group; West Coast Division; On-site; MYR 42,000 - 70,000; Full time

Job summary

Shangri-La Rasa Ria Kota Kinabalu is seeking a Junior Sous Chef (Chinese Cuisine) to lead daily operation of the Chinese Kitchen under the supervision of the Chinese Chef. The role includes managing kitchen activities, food provisions, guest inquiries, and cost control to deliver an exceptional guest experience.

You will contribute to menu development, maintain high food quality across outlets, and mentor the kitchen team while adhering to safety and brand standards.

Qualifications

• 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.

Responsibilities

• Manage all aspects of the Chinese Kitchen including operational, quality, and administrative functions.
• Manage the provision of food to Food and Beverage outlets and ensure compliance with current legislation.
• Assist in responding to guest queries in a timely and efficient manner.
• Ensure food stuffs are of good quality and stored correctly.
• Contribute to menu creation by responding to and incorporating Guest feedback.

Skills

Planning & organising

Multi-tasking

Supervisory skills

Trade qualification

Creative culinary

Positive attitude

Communication skills

Work under pressure

Job description

Shangri-La Rasa Ria Kota Kinabalu is seeking a Junior Sous Chef (Chinese Cuisine) to lead daily operation of the Chinese Kitchen under the supervision of the Chinese Chef. The role includes managing kitchen activities, food provisions, guest inquiries, and cost control to deliver an exceptional guest experience.

You will contribute to menu development, maintain high food quality across outlets, and mentor the kitchen team while adhering to safety and brand standards.