The Sous Chef supports the Executive Chef and manages daily production in the main kitchen and buffet operation. Responsibilities include supervising cooks, preparing and presenting food to Shangri-La standards, monitoring portion control, maintaining consistent quality, coordinating buffet replenishment, ordering ingredients, controlling waste, and enforcing hygiene and food-safety procedures. Candidates should have formal culinary training or equivalent experience, several years in a professional hotel or high-volume kitchen, and strong knowledge of international cuisine and buffet service. Leadership, organization, stamina, communication skills, and the ability to work shifts, weekends, and holidays are expected. HACCP or food-safety knowledge and experience in a luxury hospitality environment are advantageous.
Shangri-La Hotels and Resorts is a luxury hospitality group founded in Hong Kong and known for its Asian-inspired service, elegant accommodations, and distinctive guest experiences. The company operates hotels, resorts, residences, and related hospitality businesses across Asia, the Middle East, Europe, North America, and other international destinations. Shangri-La properties typically emphasize warm service, refined dining, wellness, family hospitality, and strong local cultural connections. In the Philippines, the group has established properties in major business and resort destinations, including Metro Manila and Boracay. Employees commonly work in multicultural teams and may receive benefits such as meals, uniforms, training, service charge, medical coverage, and career development, although packages vary by property and employment status. A Sous Chef can expect structured kitchen operations, high presentation standards, demanding service periods, and opportunities to progress into Chef de Cuisine or Executive Chef roles.
The Philippines is an archipelago with strong hospitality opportunities in Manila, Cebu, Boracay, Palawan, Clark, and other resort destinations. Hotels, restaurants, cruise operations, catering companies, and tourism businesses regularly recruit chefs, service staff, engineers, housekeeping personnel, and supervisors. Filipino culture is generally warm, family-oriented, community-minded, and respectful, with English widely used in workplaces. Lifestyle varies from busy urban living to relaxed beach communities; living costs are usually lower than in many international destinations, although resort islands can be expensive during peak seasons. Foreign workers normally need an employer-sponsored work permit and an appropriate visa, commonly involving a Department of Labor and Employment authorization and Bureau of Immigration processing. Employers often guide relocation paperwork. Candidates should confirm accommodation, transport, taxes, healthcare, contract terms, and service-charge arrangements before accepting an offer.
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