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 and Chef de Cuisine in managing daily kitchen operations at Shangri-La Singapore. Requirements typically include professional culinary training, several years of experience in a hotel or high-volume restaurant, strong knowledge of food preparation, hygiene, HACCP standards, ordering and cost control. The successful candidate should be able to lead and motivate kitchen colleagues, maintain consistent food quality and presentation, manage service during busy periods, and monitor stock and wastage. Flexibility to work shifts, weekends and public holidays is expected. Good communication, creativity, discipline and the ability to work effectively in a multicultural team are essential.

About the employer

Shangri-La Hotels and Resorts is a luxury hospitality group founded in Hong Kong, operating hotels, resorts and residences across Asia, the Middle East, Europe, North America and other international markets. The group is known for personalised service, strong guest relationships and high standards in accommodation, dining, wellness and meetings. Shangri-La Singapore is an established luxury hotel set within extensive landscaped grounds near Orchard Road. It offers rooms and suites, restaurants, event facilities, recreational amenities and a range of guest services. The company places emphasis on service excellence, operational professionalism, teamwork and colleague development. Working for Shangri-La can provide exposure to international hospitality standards, diverse guests and structured hotel operations, while culinary employees may gain experience across multiple restaurants, banqueting and high-volume luxury food-service environments.