The Junior Sous Chef (In Room Dining) at Shangri-La is responsible for assisting the Sous Chef in managing kitchen operations, ensuring quality food preparation and presentation. Candidates should have a culinary degree or equivalent experience, with at least 2-3 years in a similar role. Strong leadership and communication skills are essential, as well as a passion for culinary arts and creativity. The role requires maintaining high standards of hygiene and safety, managing inventory, and training junior staff.
Shangri-La is a renowned luxury hotel group known for its exceptional hospitality and service. Founded in 1971, the company operates over 100 hotels and resorts worldwide, offering guests a unique blend of Asian hospitality and contemporary luxury. Shangri-La is committed to sustainability and community engagement, providing guests with unforgettable experiences while maintaining high standards of service and comfort.
Singapore is a vibrant island city-state known for its diverse culture, modern lifestyle, and thriving economy. Job opportunities abound in sectors like finance, technology, and hospitality. The city offers a high standard of living with excellent public services and infrastructure. Singapore's multicultural society is reflected in its food, festivals, and arts scene. The government provides various visa options for skilled workers, making relocation relatively straightforward. The island's efficient public transport, safety, and cleanliness make it an attractive destination for expatriates.
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