Sous Chef (Banquet)

Role summary

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

The Sous Chef (Banquet) supports the Executive Chef and Banquet Chef in planning, preparing, and delivering high-quality food for meetings, weddings, and large events. Requirements typically include culinary training, several years of professional kitchen experience, and proven banquet or high-volume production experience. The successful candidate should understand food safety, portion control, menu execution, costing, and kitchen hygiene. Strong leadership, organization, communication, and time-management skills are expected, together with the ability to supervise culinary colleagues, coordinate with service teams, control waste, and maintain consistent Shangri-La standards during busy operations.

About the employer

Shangri-La is a major luxury hospitality group founded in Asia and known for hotels, resorts, and residences across the world. Its properties are recognized for attentive service, high-quality dining, wellness facilities, and strong guest-focused standards. In the Philippines, Shangri-La operates prominent hotels and resorts, including properties in Manila, Cebu, and Boracay. Culinary teams commonly serve restaurants, lounges, banquets, conferences, weddings, and resort events. Employees may receive benefits such as service charge, meals, uniforms, training, healthcare support, and accommodation or relocation assistance, depending on the property and employment terms. The company generally looks for people who demonstrate professionalism, cultural awareness, teamwork, hospitality expertise, and a commitment to creating memorable guest experiences.