Sous Chef (Banquet)

Role summary

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

The Sous Chef (Banquet) supports the Executive Chef and manages banquet kitchen operations, including menu preparation, food production, plating, service coordination, and kitchen organisation. Candidates typically need culinary training and several years of professional kitchen experience, preferably in a luxury hotel or high-volume banquet environment. Strong knowledge of food safety, sanitation, portion control, cost management, and international cuisine is expected. The successful candidate should demonstrate leadership, creativity, organisation, stamina, and the ability to work under pressure while maintaining Shangri-La’s quality standards. Flexibility for weekends, holidays, split shifts, and large events is essential, along with effective communication and team-development skills.

About the employer

Shangri-La is a major luxury hospitality group founded in Asia and recognised internationally for its hotels, resorts, residences, and distinctive service culture. The group operates properties across Asia, the Middle East, Europe, North America, and other destinations, with a strong presence in the Philippines. Shangri-La properties are known for high standards in accommodation, dining, banqueting, wellness, and guest services. The company places emphasis on warm hospitality, professional development, teamwork, and attention to detail. Depending on the property, employees may work in an urban hotel or a resort environment serving international travellers, corporate clients, weddings, and large social events. Culinary employees can gain experience with multicultural menus, luxury-service expectations, high-volume production, and structured hotel operations.