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 by supervising daily production in the main kitchen and buffet operation. Requirements typically include formal culinary training and several years of experience in a hotel, resort, or high-volume restaurant, preferably with buffet or international cuisine expertise. The candidate should understand food safety, hygiene, portion control, costing, and kitchen procedures. Strong leadership, organization, communication, and problem-solving skills are expected. The role involves coordinating cooks and stewards, checking food quality and presentation, managing preparation schedules, controlling waste, maintaining cleanliness, and ensuring consistent service during busy periods. Flexibility to work shifts, weekends, and holidays is essential.

About the employer

Shangri-La is a leading luxury hospitality group founded in Hong Kong, with hotels, resorts, and related properties across Asia, the Middle East, Europe, North America, and other international destinations. The company is known for warm Asian hospitality, high service standards, refined dining, and resort experiences. Its Philippine properties serve leisure and business travelers and typically offer restaurants, banquet facilities, wellness services, and extensive guest amenities. Shangri-La places strong emphasis on culinary quality, guest satisfaction, teamwork, professional presentation, and employee development. Working for the group can provide exposure to international hotel systems, multicultural teams, structured training, and career opportunities within a global hospitality network. Benefits and employment conditions vary by property, position, and local regulations.