Shangri-La, Kuala Lumpur
Find your Shangri-La in Shangri-La
At Shangri-La Group, joy is more than a feeling – it is a way of life. Since 1971, our people have brought the care and human touch of Asian hospitality across the globe, creating heartfelt connections and unforgettable experiences.
We believe joy is personal yet universal, found in every smile, every moment shared, and every experience elevated through our Asian art of hosting. Guided by our values and culture, we invite you to discover your purpose, grow with us, and find your Shangri-La in Shangri-La.
Shangri-La Kuala Lumpur is perfectly situated in the heart of the city, to explore and discover well-known attractions and activities that Kuala Lumpur has to offer.
As a premier deluxe hotel with a proud tradition in providing gracious Malaysian hospitality to the world, we are inviting dynamic individuals to join one of the region's most exclusive city hotel.
We are in search of energetic, vibrant and multi-skilled individuals who are able to meet the ever-changing challenges and contribute towards the success of the hotel.
It takes a very special kind of person to work at Shangri-La. Someone with an eye for detail and the skills to perform. Someone with an attitude to deliver and a passion to delight.
Responsibilities
- Oversee daily operations of multiple kitchen outlets including Lemon Garden, In-Room Dining, Horizon Club, and Lobby Lounge.
- Ensure consistent food quality, hygiene, and safety standards in compliance with HACCP, SFS, ISO, and OHSAS.
- Manage food cost controls, recipe standardization, inventory, and waste reduction initiatives.
- Lead, train, and develop kitchen staff while upholding grooming standards, scheduling, and team performance.
- Drive guest satisfaction through innovative menu development, food presentation, and service excellence.
- Handle guest feedback and implement effective service recovery and continuous improvement strategies.
- Ensure compliance with all legal, Halal, and food safety regulations across kitchen operations.
Qualifications
- Minimum 5 years of culinary experience in an international-class hotel, with at least 1 year in a similar managerial capacity
- Strong leadership, team management, and communication skills
- Fluency in English (oral and written); understanding of local languages is an advantage
- Culinary training and background with proven cost management and food safety compliance
- Proficient in kitchen administration, finance basics, and computer usage
- Willing to work flexible hours and adapt to operational needs
- Outgoing, self-motivated, customer-focused, and creative
