The Chef de Partie will manage an assigned section in the Lobby Lounge kitchen, preparing food to Shangri-La’s recipes and quality standards. Requirements typically include relevant culinary training, previous experience in a hotel or restaurant kitchen, knowledge of food preparation and hygiene procedures, and the ability to work efficiently under pressure. The successful candidate should be organised, dependable, detail-oriented and comfortable working shifts, weekends and public holidays. Expectations include maintaining consistent presentation and portion control, supporting the Chef de Cuisine and wider kitchen team, monitoring stock, reducing wastage, keeping the workstation clean and following Singapore food-safety regulations.
Shangri-La Hotels and Resorts is a luxury hospitality group founded in Asia and recognised for its warm service, elegant properties and strong focus on guest experience. The group operates hotels, resorts and related hospitality businesses across Asia, the Middle East, Europe, North America and other international markets. Shangri-La Singapore is a prominent luxury hotel known for its landscaped grounds, restaurants, event facilities and extensive guest services. Employees typically work in a multicultural environment with structured operating standards, training opportunities and opportunities to develop within the wider group. Culinary team members are expected to uphold high standards of food quality, cleanliness, presentation and service while collaborating closely with colleagues from different departments.
Singapore is a compact, highly developed island city-state with strong opportunities in hospitality, food and beverage, tourism, finance, technology and healthcare. The culture is multicultural, with English widely used alongside Mandarin, Malay and Tamil. Life is convenient and safe, with excellent public transport, diverse food, modern facilities and many parks, although housing and daily expenses can be high. Chefs may find opportunities in hotels, restaurants, catering companies and institutional kitchens. Foreign employees generally need an employer-sponsored work pass, such as an Employment Pass, S Pass or Work Permit, depending on qualifications, salary and occupation; approval is subject to government requirements. Relocating employees should arrange a valid employment contract, accommodation, medical insurance and local banking access. Checking current Ministry of Manpower rules before travel is essential.
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