Shangri-La Rasa Ria, Kota Kinabalu Be part of our Shangri-La family!
At Shangri-La Rasa Ria, Kota Kinabalu, we prioritize employee growth, offering learning and advancement opportunities.
We provide competitive benefits and foster internal promotion, ensuring career progression within our organization.
Our people are our greatest asset; we value them like family, treating everyone with honour and respect.
We aim to be the preferred employer by offering competitive work benefits, equal opportunities, and comprehensive training for colleagues to advance and be acknowledged.
The resort consists of 494 guest rooms, a 64-acre nature reserve, the Rasa Ria Reserve, home to wildlife including long-tailed macaques and slow lorises, and home to an 18-hole championship golf course with picture-perfect views of Mt Kinabalu (a UNESCO World Heritage site).
We're looking for a Junior Sous Chef required for our Culinary Division.
Job summary The Junior Sous Chef, under the guidance and supervision of the Executive Chef / Executive Sous Chef, is in-charge of the daily operation of the Kitchen.
This includes managing all aspects of the kitchen to deliver an excellent guest experience while managing food provisions, assisting with guest queries, and managing costs.
The following are other responsibilities of this role: - Manage all aspects of the kitchen including operational, quality, and administrative functions Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation Assist in positive outcomes from guest queries in a timely and efficient manner Ensure food stuffs are of a good quality and stored correctly Contribute to menu creation by responding and incorporating Guest feedback Ensure the consistent production of high-quality food through all hotel food outlets Manage customer relations, when necessary, in the absence of the Senior Chef Ensure resources support the business needs through the effective management of working rotations Support brand standards through the training and assessment of the Team Manage the kitchen brigade effectively to ensure a well-organized, motivated Team Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Assist other departments wherever necessary and maintain good working relationships Comply with hotel security, fire regulations and all health and safety and food safety legislation Report maintenance, hygiene, and hazard issues; plus be environmentally aware Requirement Relevant experience or previous kitchen experience for this role Effective planning and organizing skills Ability to multi-task and meet deadlines Strong supervisory skills A current, valid, and relevant trade qualification (proof may be required) A creative approach to the production of food; knowledge of current food trends and passion for producing high quality food Positive attitude Good communication skills Ability to work under pressure Ability to work on own or in teams Interested candidates may apply and attach their Curriculum Vitae before 26 December 2024.