The Sous Chef (Garde Manger) supports the Executive Chef and leads cold-kitchen operations, including salads, appetizers, sandwiches, dressings, pâtés, charcuterie, buffet displays and other chilled preparations. Candidates should have professional culinary training and several years of experience in a quality hotel, resort or high-volume restaurant, preferably with garde manger experience. Strong knowledge of food safety, sanitation, portion control, menu standards and kitchen cost management is expected. The successful candidate should be creative, organized, physically fit and able to supervise, coach and motivate colleagues. Flexibility to work shifts, weekends and holidays, together with good communication and the ability to maintain consistent quality during busy service, are essential.
Shangri-La Group is a leading luxury hospitality company founded in Hong Kong, operating hotels, resorts and residences across Asia, the Middle East, Europe, North America and other international markets. Its properties are known for warm Asian hospitality, premium accommodation, destination dining, wellness facilities and attentive guest service. In the Philippines, Shangri-La operates respected properties in destinations such as Manila, Cebu and Boracay, employing teams across rooms, food and beverage, culinary, engineering and guest services. The company places strong emphasis on service excellence, professional standards, teamwork and employee development. A culinary role with Shangri-La can provide experience in international hotel operations, exposure to diverse guests and opportunities to progress within a global hospitality group.
The Philippines is an archipelago with major employment and tourism hubs on Luzon, Visayas and Mindanao. Manila offers the broadest range of hotel, restaurant and corporate opportunities, while Cebu, Boracay, Palawan and other resort islands provide strong demand for experienced hospitality professionals. Filipino culture is welcoming, family-oriented and community-minded, with English widely used in workplaces. Island living can offer beaches, outdoor activities and a relaxed lifestyle, although transport, housing costs and access to services vary considerably by destination. Foreign nationals generally need an appropriate work permit and employment visa sponsored or supported by the employer; requirements can change, so confirmation with the Philippine Bureau of Immigration and the company is important. Employees relocating should budget for accommodation, local transport, health insurance, document processing and possible probation-period expenses. Local culinary professionals may find opportunities through hotels, resorts, restaurants and catering companies.
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