Specialty Chef: Indian Cuisine

Shangri-La Group; Kuala Lumpur; On-site; MYR 73,000 - 100,000; Full time

Job summary

Traders Hotel by Shangri-La in Kuala Lumpur seeks a dynamic Specialty Chef: Indian Cuisine to oversee North Indian preparation, ensuring authentic taste, presentation, hygiene and guest satisfaction while supporting daily kitchen operations, buffet and live cooking.

Requirements include a Diploma in Culinary Arts or Hotel Management, excellent English, at least four years in North Indian cuisine with two in a similar role, and a cooperative, flexible team player mindset.

Qualifications

• Diploma in Culinary Arts, Hotel Management, or equivalent culinary qualification.
• Good command of spoken English; additional languages are an advantage.
• Minimum four years experience in North Indian cuisine, with at least two years in a similar role.

Responsibilities

• Prepare authentic North Indian dishes using correct spices, ingredients, recipes, and cooking techniques while maintaining taste, quality, and presentation.
• Hands-on experience in tandoor operations and live cooking stations.
• Manage mise en place, food production, and inventory control.
• Work effectively in a high-volume buffet environment.
• Maintain food safety, hygiene, HACCP, and hotel standards.
• Demonstrate flexibility and creativity for special dishes or guest requests.

Skills

English proficiency

Interpersonal skills

Flexible working hours

Team player

Education

Diploma in Culinary Arts or Hotel Management

Job description

Traders cater to savvy, passionate travelers who appreciate smart functionality and getting things done. Guests enjoy a blend of thoughtful simplicity with the warmth of Asian hospitality. No matter the purpose of the trip – work, rest, or play, each Traders offers a thoughtfully designed environment enabling guests to be focused on what really matters.

Located at the heart of the Kuala Lumpur city center, Traders Hotel by Shangri-La is looking for a dynamic, and multi-skilled talent in delivering our Asian hospitality.

Department: Kitchen

Reports To: Executive Chef

Job Summary: The Specialty Chef: Indian Cuisine is responsible for overseeing the preparation and production of authentic North Indian cuisine, ensuring high standards of food quality, presentation, consistency, hygiene, and guest satisfaction. The role will support daily kitchen operations, buffet and live cooking requirements, team development, and efficient food production.

Key Responsibilities

• Prepare authentic North Indian dishes using the correct spices, ingredients, recipes, and cooking techniques while maintaining consistent taste, quality, and presentation.
• Hands‑on experience in tandoor operations and live cooking stations.
• Ability to manage mise en place, food production, and inventory control.
• Able to work effectively in a high-volume buffet environment.
• Maintain food safety, hygiene, HACCP, and hotel standards at all times.
• Demonstrate flexibility and creativity when preparing special dishes or fulfilling special guest requests.

Skills And Qualifications

• Diploma in Culinary Arts, Hotel Management, or equivalent culinary qualification.
• Good command of spoken English. Ability to speak other languages will be an added advantage.
• Minimum four (4) years of working experience in North Indian cuisine, with at least two (2) years of experience in a similar capacity.
• Cooperative, adaptable, flexible with working hours, and possesses good interpersonal skills.
• Due to work permit restrictions, only Malaysian citizens and Permanent Residents of Malaysia shall be considered .