Safety jobs in Malaysia

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.

Shangri-La Kuala Lumpur is perfectly situated in the heart of the city, to explore and discover well-known attractions and activities that Kuala Lumpur has to offer.

As a premier deluxe hotel with a proud tradition in providing gracious Malaysian hospitality to the world, we are inviting dynamic individuals to join one of the region's most exclusive city hotel.

We are in search of energetic, vibrant and multi-skilled individuals who are able to meet the ever-changing challenges and contribute towards the success of the hotel.

It takes a very special kind of person to work at Shangri-La. Someone with an eye for detail and the skills to perform. Someone with an attitude to deliver and a passion to delight.

• Lead and oversee all culinary operations, ensuring consistent food quality and presentation across outlets.
• Develop creative menus, promotions, and new culinary concepts to enhance guest experience.
• Maintain high standards of hygiene, sanitation, and food safety in compliance with SFSMS.
• Manage food cost, inventory, and purchasing to achieve budgeted profitability.
• Conduct regular meetings, briefings, and training to ensure effective communication within the team.
• Collaborate with Food & Beverage, Events, and Procurement teams to meet business goals.
• Lead, mentor, and develop culinary team members for career progression and performance excellence.
• Review financial reports, analyse variances, and recommend cost-control measures.

• Minimum 8 years’ experience in an international hotel, with at least 1 year as Executive Chef or equivalent.
• Proven expertise in Western and Asian cuisine with strong menu development skills.
• Excellent leadership, communication, and organizational abilities.
• Strong understanding of cost control, budgeting, and kitchen administration.
• Fluent in English; knowledge of other languages is an advantage.
• Highly creative, innovative, and guest-oriented mindset.
• Physically fit, hands-on, and willing to work long hours as required.
• Computer-literate and financially knowledgeable.