The Chef de Partie supports the Lobby Lounge kitchen by preparing and cooking assigned dishes to Shangri-La’s standards. Requirements typically include professional culinary training, previous experience in a hotel, restaurant or lounge kitchen, sound knowledge of food preparation, hygiene and HACCP practices, and the ability to work efficiently under pressure. The successful candidate is expected to maintain consistent quality, control food wastage, keep the workstation clean, follow recipes and portion standards, and work cooperatively with the wider kitchen team. Flexibility for rotating shifts, weekends and public holidays is essential.
Shangri-La Hotels and Resorts is a luxury hospitality group founded in Asia and recognised for warm service, high-quality accommodation and distinctive guest experiences. 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 large luxury hotel set within extensive tropical gardens, offering guest rooms, suites, restaurants, lounges, meeting facilities and wellness services. The company places strong emphasis on genuine hospitality, professional standards, teamwork and employee development. Culinary employees can gain experience in a multicultural luxury environment, working across busy restaurants, banqueting operations and specialised food and beverage outlets. Benefits and working conditions vary by position and local employment terms, but may include staff meals, uniforms, training, service benefits and opportunities for career progression within the wider group.
Singapore is a compact, highly connected island city with strong opportunities in hospitality, tourism, food and beverage, finance, technology and healthcare. The culture is multicultural, combining Chinese, Malay, Indian and international influences, with English widely used at work. Life is convenient and safe, with excellent public transport, shopping, dining and healthcare, although accommodation and daily expenses can be relatively high. Hospitality employees should expect a fast-paced, service-focused workplace and rotating shifts. Foreign professionals generally require an employer-sponsored work pass; the appropriate pass depends on salary, qualifications and experience, and approval is handled through Singapore’s Ministry of Manpower. Before relocating, candidates should confirm the employment contract, accommodation costs, medical coverage, work-pass arrangements and any service-charge or overtime policies. Singapore’s tropical climate is hot and humid year-round, with frequent rain, so lightweight clothing and practical footwear are useful.
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