Sous Chef

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 daily kitchen operations, food preparation, menu execution, quality control and team supervision. Candidates should have professional culinary training and several years of experience in a hotel, resort or high-volume restaurant kitchen, preferably in a similar supervisory role. Strong knowledge of food safety, hygiene standards, portion control, costing and international cuisine is expected. The successful candidate should be organised, hands-on and calm under pressure, with the ability to train colleagues, coordinate service efficiently and maintain consistent standards. Flexibility to work shifts, weekends and public holidays is essential, along with good communication skills and a commitment to Shangri-La’s service values.

About the employer

Shangri-La is a leading luxury hospitality group founded in Singapore and known for warm Asian-inspired service. The company operates hotels, resorts and residences across Asia, the Middle East, Europe, North America and other international destinations. Its properties typically combine accommodation with restaurants, bars, meeting facilities, wellness services and leisure experiences. Shangri-La Singapore, located near Orchard Road, is one of the group’s established city hotels and serves business travellers, leisure guests, families and events. The company places strong emphasis on guest care, culinary quality, teamwork and employee development. Kitchen employees can gain experience in luxury hotel operations, multiple cuisines, high-volume banqueting and internationally recognised service standards. Working for the group generally requires professionalism, attention to detail and a willingness to support colleagues across a diverse, multicultural workforce.