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 leads banquet kitchen operations, including menu preparation, food production, kitchen organization and service execution. Candidates typically need formal culinary training, several years of professional kitchen experience and experience in hotel banquets or high-volume catering. Strong knowledge of food safety, sanitation, portion control, costing and international cuisine is expected. The role requires leadership, creativity, stamina and the ability to work under pressure while meeting Shangri-La’s quality standards. The successful candidate should coach kitchen colleagues, coordinate effectively with service teams, control wastage and maintain consistent presentation. Flexible availability for weekends, holidays and changing event schedules is essential.

About the employer

Shangri-La is a leading luxury hospitality group founded in Asia and recognized for its hotels, resorts and branded residences across the world. Its properties are known for warm Asian hospitality, refined accommodation, dining, wellness facilities and extensive meetings and events services. In the Philippines, Shangri-La operates high-end city and resort properties, including hotels in Manila and Boracay, serving leisure travelers, business guests and large events. The company places strong emphasis on guest satisfaction, service excellence, colleague development and responsible business practices. Culinary employees work in structured hotel kitchens with established food-safety systems, international standards and opportunities to serve diverse banquets and functions. Benefits may vary by property but can include meals, uniforms, service charge, training, employee accommodation or transport support, and career progression within the Shangri-La group.