Job Description

To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.

Responsible for the direct kitchen operation, from purchasing, receiving, storing and products control, to proper creation, implementation of creative menus for the entire Hotel, pertaining Banquets, A La Carte and special functions of feasible customer requests.

About the Candidate

- Experience in an International Hotel/ Resort or a well-known restaurant is an advantage.
- A graduate or any diploma courses related in Culinary Arts.
- Strong background in creating menus for Banquets and special functions.
- Knowledgeable in both Western and Asian cuisine.
- Has strong sense in financial acumen and must be valuable in administrative skills.
- Knowledgeable of food hygiene procedure (HACCP / ISO 22000).
- A good team player, shows initiative, creative and guest oriented

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📌 Sous Chef (Banquet) (Whitsundays)
🏢 Shangri-La
📍 Whitsundays