Chef De Partie (Indian), Shangri La, Kota Kinabalu

Shangri-La Hotels and Resorts have always epitomized the concept of Shangri-La hospitality. This, combined with a superior level of luxury, has made it one of the most successful hotel groups in the world. Find your Shangri-La’s Rasa Ria Resort, Kota Kinabalu

Chef De Partie (Indian)

Job Responsibility
Assist the Indian Chef in preparation of Indian Cuisine

Key Job Requirements:
•    knowledge of Northern Indian Cuisine
•    above the age of 27 [Immigration Requirement]
•    mature and business/customer driven
•    leadership quality

Apply Online Now

  1. Hi Chandan, you can send your resume by filling the form at the “Apply Online Now” Link. Good Luck

  2. RESUME(Indian chef)


    Mobile no: +66-858855925
    Email id :

    .Diploma in food production from institute of hotel management,new delhi
    (craftsmanship course in food production & patisserie with 1st division)
    .Expertise in curry and tandoor.(north Indian food+south Indian food)
    .Knowledge of others food like(Thai ,Italian ,Indian-chinese&some europe
    .knowledge of hygiene and its diseases, Computer work
    Personal detail:

    Date of birth: 16th march 1982
    Passport no: f 7464491
    Nationality : Indian
    Language: English,hindi and some thai.
    Education: 10+2(H.P school education board)
    Diploma( I.H.M catering and
    Nutrition kufri,shimla(India)
    Present Address: anil rawat c\o karon sea sand resort
    Salary: negotiable

    Present working
    Organization: Karon sea sand resort and spa(phuket)
    Duration: 1st November 2008 onwards
    Position held: Indian head chef
    Job responsibilities:
    .present north and south Indian food with skill and responsibility.
    .responsible for imparting training for the thai staff about Indian food.
    .update the recipes.
    .maintain hygiene and food cost.
    .attend guests and give them full satisfaction with food.
    .corporate with executive chef in making food cost and labour cost for kitchen.
    .order market requirments.

    Organization: Angad hotel&resort(hot curry,patong)
    Duration: 1st sep2006 to 30 october2008
    Position held: head chef
    Job responsibility:
    .Responsibility of two restaurant in patong( phuket).
    .Handling day to day activities,buffet,and a la carte.
    .reduce the extra expenses and food cost
    .preparing the monthly breakage report and inventory report

    organization : Kasauli resort,solan(India)
    duration: 1st feb 2005 to aug18th 2006
    position held: commie 1
    job responsibility:
    .responsible for present proper recipes and garnish
    .used to handle all the meal session including breakfast,lunch and dinner
    .handling guest complaint and solving there problem
    .select the different menu in buffet and accept all Indian food demand

    organization: The destination(best western group,shimla)
    duration: 1st june2004 to 30 jan2005
    position held: commie 2
    job responsibility:
    .responsible for kitchen cleanes,obey the senior orders.
    .use to take weekly briefing by executive chef.
    .taking care of smooth buffet of all the parties.
    .counter chef, handle a-la-carte and breakfast.

    To be a part of hotel industry,where I can put my potential to the optimum use
    Expand my professional horizon and grow along with the organization.key
    Objective growth and satisfaction.i am confident to accepting fields challenges.


    communication skill with strong command & leadership quality,disciplined and
    determined worker to meet up deadlines and pressure with a positive attitude.

    I hereby declare that all the above mentioned statements are true to the
    Best of my knowledge & belief.


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