Sous Chef

Role summary

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

The Sous Chef supports the Executive Chef and Chef de Cuisine in managing daily kitchen operations, food preparation, menu execution and team supervision. Candidates should have professional culinary training and several years of experience in a hotel, resort or high-volume restaurant kitchen, with strong knowledge of food safety, hygiene, cost control and international cuisine. The role requires leadership, organisation, creativity and the ability to work efficiently under pressure. The successful candidate is expected to maintain Shangri-La standards, coach junior cooks, monitor food quality and presentation, control wastage, and ensure smooth service while complying with Singapore food-safety regulations.

About the employer

Shangri-La Hotels and Resorts is a luxury hospitality group founded in Asia and recognised for its service culture, distinctive hotels and resorts, and warm Asian hospitality. The group operates properties across Asia, the Middle East, Europe, North America and other international destinations. Shangri-La Singapore is a major five-star city resort located near Orchard Road, offering guestrooms, suites, restaurants, event facilities, gardens and wellness services. The company places strong emphasis on personalised guest service, operational excellence, teamwork and colleague development. Culinary employees may work across several dining outlets and banquet operations, gaining exposure to diverse cuisines and international hospitality standards. Benefits and conditions vary by position but may include staff meals, uniform, training, medical coverage, service-related benefits and opportunities for internal or international career progression.