The Chef de Partie will manage a designated section of the Lobby Lounge kitchen, preparing food consistently to Shangri-La standards. Requirements typically include professional culinary training, relevant hotel or restaurant experience, strong knowledge of food preparation, hygiene, HACCP procedures and kitchen safety. The candidate should be organised, reliable and able to work efficiently during busy service periods, including evenings, weekends and public holidays. Responsibilities include preparing ingredients, cooking and presenting dishes, maintaining cleanliness, controlling food waste, checking stock and supporting junior kitchen colleagues. A positive attitude, teamwork, attention to detail and willingness to follow instructions are expected.
Shangri-La is a global luxury hospitality group founded in Singapore, with hotels, resorts and residences across Asia, the Middle East, Europe, North America and other international destinations. The company is recognised for personalised service, comfortable surroundings and its Asian-inspired philosophy of hospitality. Shangri-La Singapore is a prominent luxury hotel located near Orchard Road, offering guest rooms, restaurants, lounges, meeting facilities and leisure amenities. Employees work in a multicultural environment and typically receive structured operating procedures, service training and opportunities for internal career development. The group places strong emphasis on guest satisfaction, teamwork, professionalism and creating memorable experiences. Benefits and conditions vary by position, but hospitality roles may include meals, uniform provision, insurance or medical support and staff-rate accommodation or travel benefits.
Singapore is a compact, highly developed island city-state with strong employment opportunities in hospitality, tourism, food and beverage, finance, technology, healthcare and logistics. The culture is multicultural, with English widely used alongside Mandarin, Malay and Tamil. Life is safe, efficient and urban, with excellent public transport, shopping, dining and healthcare, although rent and daily expenses can be high. Chefs may find opportunities in hotels, restaurants, resorts, catering companies and cruise-related businesses. Foreign employees generally need an employer-sponsored work pass; hospitality roles may use an S Pass or Work Permit, depending on salary, qualifications, quotas and current regulations. The employer normally handles the application. Candidates should verify requirements with Singapore’s Ministry of Manpower and arrange accommodation, medical coverage, tax registration and banking before relocating.
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