Sous Chef - Chinese Cuisine

Shangri-La Hotel Kuala Lumpur; Kuala Lumpur; On-site; MYR 100,000 - 167,000; Full time

Job summary

Shangri-La Hotel Kuala Lumpur seeks an experienced Sous Chef with strong Chinese cuisine expertise to lead and oversee daily kitchen operations for our restaurant and banquet services. You will ensure quality, consistency, hygiene, and cost controls while mentoring a diverse team and contributing to menu development and promotional activities.

The role requires leadership, training, and the ability to coordinate with Stewarding and Engineering for smooth service.

Qualifications

• Diploma, apprenticeship, or relevant culinary qualification.
• Minimum 5 years of experience in an international-class hotel or similar establishment.
• At least 1 year of experience in a similar Sous Chef capacity.
• Strong knowledge and hands-on experience in Chinese cuisine.
• Good understanding of food preparation, kitchen operations, hygiene, and food safety standards.
• Ability to lead, train, and motivate kitchen team members.
• Strong organizational and communication skills.
• Customer-focused with a positive attitude.
• Self-motivated and capable of working independently.
• Creative and proactive in menu planning and kitchen improvements.
• Basic financial knowledge is an advantage.
• Flexible and adaptable to operational needs.
• Proficient in English; knowledge of Chinese or local languages is an added advantage.

Responsibilities

• Assist in managing and supervising the daily operations of the kitchen.
• Ensure all food is prepared and presented according to hotel standards.
• Maintain food quality, consistency, portion control, and presentation standards.
• Supervise food preparation for restaurant and banquet operations.
• Monitor stock levels, storage, refrigeration, and food handling procedures.
• Minimize food wastage and control spoilage.
• Coordinate with other kitchen sections to ensure smooth operations.
• Ensure all incoming goods meet quality specifications.
• Participate in menu planning, recipe development, and promotional activities.
• Conduct food tastings and support the implementation of new menus.
• Maintain cleanliness, hygiene, and food safety standards in the kitchen.
• Ensure compliance with hotel policies, SOPs, and grooming standards.
• Work closely with Stewarding and Engineering teams on operational matters.
• Attend departmental and operational meetings as required.
• Lead, coach, and motivate kitchen staff to achieve performance standards.

Skills

Leadership

Communication

Organizational skills

Customer-focused

Motivation

Menu planning

English proficiency

Creativity

Adaptability

Self-motivation

Education

Diploma/Culinary qualification

Job description

Assist in managing and supervising the daily operations of the kitchen.

Ensure all food is prepared and presented according to hotel standards.

Maintain food quality, consistency, portion control, and presentation standards.

Supervise food preparation for restaurant and banquet operations.

Monitor stock levels, storage, refrigeration, and food handling procedures.

Minimize food wastage and control spoilage.

Coordinate with other kitchen sections to ensure smooth operations.

Ensure all incoming goods meet quality specifications.

Participate in menu planning, recipe development, and promotional activities.

Conduct food tastings and support the implementation of new menus.

Maintain cleanliness, hygiene, and food safety standards in the kitchen.

Ensure compliance with hotel policies, SOPs, and grooming standards.

Work closely with Stewarding and Engineering teams on operational matters.

Attend departmental and operational meetings as required.

Lead, coach, and motivate kitchen staff to achieve performance standards.

Job Requirements:

Diploma, apprenticeship, or relevant culinary qualification.

Minimum 5 years of experience in an international-class hotel or similar establishment.

At least 1 year of experience in a similar Sous Chef capacity.

Strong knowledge and hands-on experience in Chinese cuisine.

Good understanding of food preparation, kitchen operations, hygiene, and food safety standards.

Ability to lead, train, and motivate kitchen team members.

Strong organizational and communication skills.

Customer-focused with a positive attitude.

Self-motivated and capable of working independently.

Creative and proactive in menu planning and kitchen improvements.

Basic financial knowledge is an advantage.

Flexible and adaptable to operational needs.

Proficient in English; knowledge of Chinese or local languages is an added advantage.

Hotel & Accommodation Services 101-1,000 employees

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.

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.

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