Sous Chef - Korean Cuisine

Role summary

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

The Sous Chef – Korean Cuisine supports the Executive Chef by overseeing the preparation and presentation of Korean dishes, maintaining authentic flavors and consistent quality. Requirements generally include professional culinary training, several years of experience in Korean cuisine, strong knowledge of ingredients and cooking techniques, food-safety certification, and the ability to supervise a multicultural kitchen team. The successful candidate should be organized, creative, hands-on, and comfortable working under pressure in a luxury hotel environment. Responsibilities may include menu planning, ordering ingredients, controlling food costs, training colleagues, maintaining hygiene standards, and ensuring smooth service. Experience in an international hotel or resort is highly desirable, along with good communication skills and flexibility to work shifts, weekends, and holidays.

About the employer

Shangri-La Group is a luxury hospitality company founded in Asia and recognized internationally for its hotels, resorts, residences, and related businesses. Its properties are known for warm Asian-inspired service, comfortable accommodation, destination dining, wellness facilities, and strong attention to guest experience. Shangri-La operates across Asia, the Middle East, Europe, North America, and other major markets, serving both leisure and business travelers. In Indonesia, the group has operated well-known luxury properties, including Shangri-La Hotel Jakarta, with a focus on refined service and international operating standards. Employees typically work in multicultural teams and receive opportunities to develop their hospitality skills. Benefits and working conditions vary by property and position, but may include service charge, meals, uniforms, accommodation or housing support, medical coverage, training, and staff discounts. The company generally values professionalism, cultural awareness, teamwork, and genuine hospitality.