Junior Sous Chef

Role summary

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

The Junior Sous Chef supports the Chef de Cuisine or Sous Chef in managing daily kitchen operations, food preparation, service, and team coordination. Requirements typically include culinary training, several years of professional kitchen experience, strong knowledge of international and local cuisine, food safety certification, and the ability to work efficiently under pressure. The successful candidate is expected to maintain Shangri-La’s quality and hygiene standards, supervise chefs and kitchen attendants, control portions and wastage, monitor stock, assist with menus, and ensure consistent presentation. Flexibility, leadership, creativity, teamwork, and willingness to work shifts, weekends, and holidays are essential.

About the employer

Shangri-La Hotels and Resorts is a premium hospitality group founded in Hong Kong and recognized for luxury hotels, resorts, and serviced residences across Asia and international markets. Its properties are known for attentive service, strong culinary programs, extensive guest facilities, and locally influenced experiences. Shangri-La operates several hotels and resorts in the Philippines, serving both domestic and international travelers. The company generally emphasizes genuine hospitality, professional development, teamwork, operational excellence, and responsible business practices. Kitchen employees work in structured, high-volume environments where food safety, consistency, presentation, and guest satisfaction are important. Benefits vary by property but may include service charge, meals, uniforms, medical coverage, staff rates, training, and accommodation or transportation for selected resort positions.