Executive Chef

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 499 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 creative and result-driven Executive Chef required for our Culinary Division. As the Executive Chef, you will oversee the hotel's kitchen operations. Your responsibilities will include training and managing the kitchen staff, supervising, and coordinating culinary activities, estimating food consumption, and purchasing food. You will also be responsible for selecting and developing recipes, standardizing dish production to ensure consistent quality, establishing presentation and quality standards, planning, and pricing menus, and ensuring the proper operation and maintenance of equipment, as well as safety and sanitation in the kitchen. You may be called upon to cook for special occasions and will be in charge of overseeing catering events. As the Executive Chef, you will report directly to the Resident Manager and will be responsible for hiring, developing, and conducting performance reviews of the kitchen staff. Additionally, you will play a key role in driving revenue and ensuring the profitability of the kitchen operations. In summary, the Executive Chef will lead the entire culinary team of the resort to pioneer new horizons and set new benchmarks.

Job Summary

Ensures operational efficiency, maximize profits and enforce quality standards, as well as maintaining high level of staff engagement and guest satisfaction
Ensures the quality of food provided in all restaurants and bars are consistently meeting the hotel standard and exceed guest satisfaction
Involves in menu planning and theme events design resulting in creative products thus generating culinary interest, business and profit
Enforces talent management initiatives to develop a team of culinary professionals
Maintains a healthy, reliable and harmonious working relationship with internal business partners and external stakeholder to achieve business goals.

**Requirements**:
5 to 8 years relevant culinary experience in a 5-star international class hotel.
International exposure in hospitality industry is an advantage.
Advanced knowledge of various cuisines.
Fluent in oral and written English; knowledge of local dialects is an advantage.
Good working knowledge and experience in Food Safety Management - HACCP procedures and controls
Passion for leadership, a motivator, a self-starter, and a team builder.
Creative, passionate and leads by example.
Result driven for revenue and profit growth.