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Chinese Operations Manager
2 weeks ago
Shangri-La, Kuala Lumpur Be part of our Shangri-La family Shangri-La Hotels and Resorts began in 1971 with our first deluxe hotel in Singapore. Today, the group comprises over 102 deluxe hotels and resorts in key cities in Asia Pacific, North America, Europe and the Middle East. Based in Hong Kong, we are expanding globally with developments under way throughout Asia, the Middle East and Africa. With our extensive footprint in Asia and in key cities worldwide, we offer global exposure, exciting career prospects and opportunities in hospitality, F&B, real estate, technology, marketing, design, business development, finance, project management, and many other areas. 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 the preparation and timely delivery of high-quality dishes for all In-Room Dining orders. Ensure consistency in food presentation, taste, and portion control in alignment with hotel standards. Supervise and guide kitchen staff assigned to Room Service, fostering a productive and positive environment. Collaborate with service teams to ensure smooth coordination and guest satisfaction during operations. Maintain strict hygiene and sanitation standards in the kitchen according to HACCP and hotel policies. Monitor kitchen inventory, manage ordering of supplies, and minimize food waste and spoilage. Conduct regular inspections of equipment and coordinate maintenance with Engineering when necessary. Participate in menu planning, food tastings, and promotions specific to the In-Room Dining experience. Qualifications Minimum 5 years experience in culinary operations with at least 1 year as a Sous Chef or equivalent role. Proven experience in a luxury hotel or fine dining environment, preferably with In-Room Dining exposure. Culinary diploma or equivalent professional training in food production and kitchen management. Strong leadership and team supervision skills with attention to detail and quality. Sound knowledge of international cuisine and ability to adapt dishes for personalized guest requests. Fluent in English; additional languages (e.g., Mandarin or Bahasa Malaysia) are an advantage. Physically fit, with a high standard of personal grooming and professional conduct. Willing to work shifts, weekends, and public holidays as required by the operation.
