Sous Chef, Garde Manger

Role summary

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

The Sous Chef, Garde Manger supports the culinary team in preparing cold kitchen dishes such as salads, canapés, terrines, dressings, desserts and buffet presentations. Candidates are generally expected to have professional culinary training and several years of experience in a luxury hotel, fine-dining restaurant or high-volume kitchen. The role requires strong knowledge of food preparation, hygiene, HACCP standards, portion control and kitchen cost management. The successful candidate should be creative, organised and able to maintain consistent quality during busy service periods. Leadership, communication and team-training skills are important, along with the flexibility to work shifts, weekends and public holidays.

About the employer

Shangri-La Hotels and Resorts is a luxury hospitality group founded in Hong Kong, with hotels, resorts and residences across Asia, the Middle East, Europe, North America and other international markets. The group is known for personalised service, high-quality dining, elegant accommodation and strong attention to guest comfort. Shangri-La Singapore is a landmark luxury hotel set amid extensive tropical gardens near Orchard Road. It offers accommodation, restaurants and bars, meeting facilities, wellness services and event spaces for leisure and business travellers. Employees typically work in a multicultural environment with structured hotel operations and opportunities to develop careers across culinary, food and beverage, rooms and corporate functions. The company generally values service excellence, teamwork, professionalism, cultural awareness and continuous learning.