The Sous Chef – Korean Cuisine supports the Chef de Cuisine or Executive Chef in managing Korean food production, quality, presentation, and kitchen operations. Requirements typically include several years of professional kitchen experience, preferably in Korean cuisine and an upscale hotel or resort, strong knowledge of Korean ingredients and cooking techniques, food-safety certification, and the ability to lead a multicultural team. The successful candidate is expected to maintain consistent standards, control food costs, monitor hygiene, train junior cooks, organize mise en place, and perform effectively during busy service periods. Creativity, discipline, teamwork, communication skills, and flexibility with shifts, weekends, and public holidays are essential.
Shangri-La Group is a leading international hospitality company headquartered in Hong Kong, operating luxury hotels, resorts, and residences across Asia, the Middle East, Europe, North America, and other markets. Its brands are known for warm Asian hospitality, high service standards, premium dining, and resort experiences. Shangri-La properties commonly provide extensive training, structured career development, employee dining, accommodation or housing support in selected locations, medical benefits, and opportunities for international transfers. In Indonesia, the group has operated prominent city hotels and resort properties serving business and leisure travelers. Employees are expected to demonstrate professionalism, cultural awareness, attention to detail, and a genuine commitment to guest satisfaction. The company’s culinary teams typically work in high-volume, multicultural environments where consistency, hygiene, cost control, and creative food presentation are highly valued.
Indonesia is an archipelago with opportunities in luxury hotels, resorts, restaurants, cruise operations, and tourism hubs including Bali, Java, Lombok, Batam, and the Gili Islands. Hospitality professionals may find seasonal and long-term roles, especially in culinary operations. Workplace culture generally values respect for seniority, teamwork, punctuality, and polite communication, while many resort kitchens operate in international English-speaking environments. Lifestyle varies from busy Jakarta to relaxed island destinations, with affordable local food, tropical weather, beaches, temples, and diverse regional traditions. Foreign employees normally require employer sponsorship and a work permit, commonly supported through a KITAS process; working on a tourist visa is not permitted. Employers may assist with documentation, accommodation, flights, insurance, and meals, but conditions differ by property. Candidates should confirm the exact island, salary, service charge, housing, contract length, medical requirements, and visa responsibilities before relocating.
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