Job Description

Job Description

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

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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.

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About the Candidate

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