The Sous Chef (Banquet Kitchen) at Shangri-La is responsible for assisting the Executive Chef in managing the banquet kitchen operations. The candidate must have a culinary degree or equivalent experience, with at least 5 years in a similar role. Strong leadership skills, creativity in menu planning, and the ability to work under pressure are essential. The candidate is expected to maintain high standards of food quality, ensure compliance with health and safety regulations, and manage kitchen staff effectively.
Shangri-La is a renowned luxury hotel group founded in 1971, headquartered in Hong Kong. Known for its exceptional hospitality, Shangri-La operates over 100 hotels and resorts worldwide, offering guests a blend of Asian hospitality and modern luxury. The company is committed to sustainability, community engagement, and providing a memorable experience for its guests. With a focus on innovation and quality, Shangri-La continues to expand its global presence, maintaining its reputation as a leader in the hospitality industry.
Hong Kong is a vibrant city known for its skyscrapers, bustling markets, and rich cultural heritage. It offers diverse job opportunities, especially in finance, hospitality, and technology sectors. The lifestyle is fast-paced, with a mix of Eastern and Western influences. The cost of living is high, but the city offers excellent public transportation and healthcare. English is widely spoken, making it easier for expatriates. Visa and relocation processes are straightforward for skilled professionals, with various visa options available. Hong Kong's dynamic culture, culinary delights, and scenic landscapes make it an attractive destination for both work and leisure.
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