Sous Chef (Banquet)

Role summary

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

The Banquet Sous Chef supports the Executive Chef in planning, preparing and delivering high-volume banquet meals while maintaining Shangri-La’s standards for quality, presentation, hygiene and guest service. Candidates typically need culinary training, several years of professional kitchen experience, and experience in banquet or hotel operations. Strong knowledge of food safety, menu execution, portion control, costing and kitchen organization is expected. The successful candidate should be confident leading and coaching kitchen staff, coordinating with service and events teams, managing busy functions, controlling waste and maintaining consistent standards under pressure. Flexibility to work shifts, weekends and holidays, along with good communication, discipline and a hands-on approach, is essential.

About the employer

Shangri-La Group is a leading luxury hospitality company founded in Hong Kong, operating hotels, resorts and other hospitality businesses across Asia, the Middle East, Europe, North America and Australia. Its portfolio includes the Shangri-La, Kerry, JEN and Traders brands. Shangri-La is known for warm Asian hospitality, high service standards, premium accommodation, extensive dining, wellness facilities and professional event services. In the Philippines, the group operates well-established properties including Shangri-La hotels and resorts in locations such as Manila, Cebu and Boracay. Employees generally work in structured, international hotel environments with opportunities for training, career development and internal mobility. A banquet kitchen role offers exposure to large-scale events, luxury food production, multicultural teams and demanding operational standards.