Sous Chef, Garde Manger

Role summary

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

The Sous Chef, Garde Manger oversees cold kitchen operations, including salads, appetisers, sandwiches, dressings, charcuterie and other chilled preparations. Requirements typically include culinary training, several years of professional kitchen experience, and previous supervisory responsibility in a hotel or high-volume restaurant. The successful candidate should demonstrate strong knife skills, food presentation, menu knowledge and HACCP-based food safety practices. Expectations include leading and developing the garde manger team, maintaining consistent quality and portion control, coordinating with other kitchen sections, controlling food costs, managing stock, and ensuring cleanliness and safe working procedures. Flexibility for shifts, weekends and public holidays is essential, along with good communication, organisation and the ability to perform effectively under pressure.

About the employer

Shangri-La is a global luxury hospitality group founded in Asia and recognised for its hotels, resorts and distinctive service culture. The group operates properties across Asia-Pacific, Europe, the Middle East, North America and other international markets. Shangri-La Singapore is a well-established luxury hotel set on Orange Grove Road, offering accommodation, restaurants, event facilities, leisure amenities and extensive gardens. The company places strong emphasis on warm, personalised guest service, operational excellence and colleague development. Culinary employees can gain experience in a large, internationally focused hotel environment with multiple restaurants, banquet operations and specialist kitchen sections. Benefits and employment conditions vary according to the position, contract and local regulations, but may include staff meals, uniform provision, training, medical coverage and hotel or group-related career opportunities.