Sous Chef - Kozan Teppanyaki (171190)

Shangri-La Rasa Ria, Kota Kinabalu

Be part of our Shangri-La family!

At Shangri-La Rasa Ria, Kota Kinabalu, we believe our people are our greatest asset. We prioritize your growth by offering exceptional learning opportunities, career advancement pathways, and a supportive work environment that feels like family. Our commitment to honour, respect, and inclusivity ensures every colleague feels valued and empowered to thrive.

As a preferred employer, we provide competitive work benefits, equal opportunities, and comprehensive training programs to help you reach your full potential. From internal promotions to recognition initiatives, we ensure every team member is set up for success and acknowledged for their contributions.

Nestled along the stunning coastline of Sabah, our resort offers more than just a workplace. With 494 guest rooms, a 64-acre nature reserve—the Rasa Ria Reserve—home to wildlife like long-tailed macaques and slow lorises, and an 18-hole championship golf course with breathtaking views of Mt. Kinabalu (a UNESCO World Heritage site), we inspire a deep connection to nature, purpose, and community.

Joining Shangri-La Rasa Ria is more than a career move—it’s an opportunity to be part of a legacy of excellence, sustainability, and heartfelt hospitality. Together, we strive to create unforgettable moments for our guests and meaningful growth for our people.

We're looking for an exciting and creative Sous Chef – Kozan Teppanyaki or aspiring to be required for our Kozan Teppanyaki under Culinary Division. He/She will assist the Chef De Cuisine to lead a local brigade of enthusiastic chefs.

Job summary

The Sous Chef – Kozan Teppanyaki, under the guidance and supervision of the Chef De Cuisine, is responsible for the overall success of the daily kitchen operations of the Kozan Teppanyaki outlet. The following are the responsibilities of this role:

1. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
2. Works to continually improve guest and employee satisfaction while maintaining the operating budget.
3. Supervises all kitchen areas to ensure a consistent, high-quality product is produced.
4. Responsible for guiding and developing staff including direct reports.
5. Must ensure sanitation and food standards are achieved.

Requirements

1. Relevant experience or previous kitchen experience for this role
2. Effective planning and organizing skills
3. Ability to multi-task and meet deadlines
4. Excellent supervisory skills
5. A current, valid, and relevant trade qualification (proof may be required)
6. A creative approach to the production of food; knowledge of current food trends and passion for producing high quality food
7. Positive attitude
8. Good communication skills
9. Ability to work under pressure
10. Ability to work on own or in teams

Interested candidates may apply and attach their Curriculum Vitae before 06 March 2025.