CHEF DE CUISINE

Job Responsibilities

• Lead and manage the Asian and Western kitchen operations, ensuring consistent excellence in food quality, presentation and taste
• Develop, innovate, and execute authentic Asian and Western menus aligned with brand standards and guest expectations
• Oversee daily kitchen operations, including food preparation, production schedules, and service execution
• Maintain the highest standards of hygiene, food safety, and sanitation in compliance with statutory and hotel regulations
• Manage food cost controls, portioning, inventory, and wastage to achieve financial targets
• Train, mentor, and inspire culinary colleagues to build a skilled, motivated, and high‑performing kitchen team
• Conduct regular menu reviews, tastings, and quality checks to ensure consistency across all outlets and events
• Collaborate closely with different departments to deliver seamless dining experiences
• Lead new product development for promotions, seasonal offerings, and special events
• Ensure proper use, care, and maintenance of kitchen equipment and facilities
• Monitor guest feedback and implement improvements to enhance satisfaction and loyalty
• Uphold Shangri‑La’s service culture, brand values, and culinary philosophy at all times

Job Requirements

• Minimum of 12 years of progressive culinary experience, with significant exposure to both Asian and Western cuisines
• Proven experience in a leadership role such as Chef de Cuisine or Senior Sous Chef in a luxury hotel or high‑end restaurant
• Strong menu development skills with a passion for innovation and authenticity
• In‑depth knowledge of food safety, hygiene standards, and kitchen operations
• Excellent leadership, communication, and people management skills
• Strong financial acumen with experience in cost control, budgeting, and inventory management
• Ability to remain calm and decisive in a fast‑paced, high‑pressure environment