Sous Chef (Banquet)

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Banquet Sous Chef supports the Executive Chef in planning and delivering high-quality food for conferences, weddings, and other large events. Candidates typically need formal culinary training, several years of professional kitchen experience, and supervisory experience in banquet or hotel operations. Strong knowledge of food preparation, menu execution, hygiene standards, portion control, and kitchen safety is expected. The successful candidate should be organized, creative, calm under pressure, and able to lead a multicultural team during busy service periods. Flexibility to work shifts, weekends, and holidays is essential, along with good communication skills and a commitment to Shangri-La’s quality and service standards.

About the employer

Shangri-La Group is a leading luxury hospitality company headquartered in Hong Kong, operating hotels, resorts, residences, and other hospitality businesses across Asia, the Middle East, Europe, North America, and Africa. Its properties are known for personalized service, comfortable accommodation, extensive dining facilities, wellness offerings, and strong banquet and events operations. In the Philippines, Shangri-La has established hotels and resorts in major destinations, including Metro Manila and resort locations. The company places emphasis on genuine hospitality, employee development, cultural respect, and high operating standards. A Banquet Sous Chef would typically work in a structured professional kitchen, collaborate with culinary and hotel departments, and contribute to events serving both local and international guests.