Sous Chef (Main Kitchen / Buffet Production)

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 in managing main-kitchen and buffet production. Requirements typically include culinary training, several years of professional kitchen experience, and previous supervisory experience in a hotel, resort, or high-volume restaurant. The successful candidate should understand food preparation, buffet presentation, portion control, menu execution, hygiene standards, HACCP principles, stock rotation, and cost control. Responsibilities include supervising cooks and kitchen staff, coordinating service, maintaining consistent food quality, training team members, monitoring cleanliness and safety, and assisting with ordering and inventory. Shangri-La expects a reliable, organized, hands-on leader who can work shifts, weekends, and holidays while maintaining composure in a busy multicultural environment.

About the employer

Shangri-La is a global luxury hospitality group founded in Asia and known for upscale hotels, resorts, and city properties across Asia, the Middle East, Europe, North America, and other international destinations. Its Philippine operations include well-established hotels and island resorts serving leisure and business travelers. The company emphasizes warm Asian hospitality, personalized guest service, culinary quality, responsible operations, and colleague development. Depending on the property, employees may receive benefits such as service charge, staff meals, uniforms, medical support, accommodation or housing assistance, leave benefits, and training opportunities. Conditions vary by location and employment contract. A Sous Chef joining Shangri-La would generally work within a structured culinary brigade, supporting high standards for food safety, buffet presentation, guest satisfaction, teamwork, and operational efficiency.