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 and Chef de Cuisine in managing main-kitchen and buffet production. Requirements generally include culinary training, several years of professional kitchen experience, and previous supervisory experience in a hotel, resort, or high-volume restaurant. The candidate should understand food preparation, buffet presentation, portion control, hygiene, HACCP procedures, inventory management, and kitchen cost control. Strong teamwork, leadership, organization, and communication skills are expected. The role requires the ability to work shifts, weekends, and holidays, remain calm during busy service periods, train junior colleagues, and consistently maintain Shangri-La’s standards for food quality, safety, cleanliness, and guest satisfaction.

About the employer

Shangri-La Hotels and Resorts is a luxury hospitality group founded in Hong Kong, with hotels, resorts, and residences across Asia, the Middle East, Europe, North America, and other international markets. The company is known for personalized service, strong guest-care standards, upscale accommodation, and destination resorts. Its Philippine properties have included major city and island resorts, employing teams across culinary operations, rooms, wellness, events, and guest services. Shangri-La places emphasis on professional development, cultural awareness, service excellence, and creating memorable experiences for guests. In a Sous Chef position, employees typically work within a structured culinary hierarchy and collaborate closely with purchasing, stewarding, banquet, restaurant, and food-and-beverage teams. Benefits vary by property and may include service charge, staff meals, uniforms, medical coverage, training, and accommodation or transport support.