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 oversees banquet kitchen operations, including food preparation, cooking, plating, buffet production, and service coordination. Requirements typically include culinary training, several years of professional hotel or large-volume kitchen experience, and previous supervisory responsibility. The candidate should understand food safety, sanitation, portion control, inventory management, menu execution, and cost control. Strong leadership, organization, communication, and problem-solving skills are essential. The role requires flexibility to work early mornings, evenings, weekends, and holidays, while maintaining high standards during busy events. Experience in luxury hotels, international cuisine, and banquet operations would be advantageous.

About the employer

Shangri-La Group is a leading luxury hospitality company founded in Hong Kong, operating hotels, resorts, and related businesses across Asia, the Middle East, Europe, North America, and other international markets. Its portfolio includes Shangri-La Hotels and Resorts, Kerry Hotels, JEN, and Traders properties. The group is known for attentive service, strong food and beverage operations, premium facilities, and a focus on warm Asian hospitality. In the Philippines, Shangri-La operates high-end city hotels and island resorts, employing professionals across culinary, guest services, events, wellness, and administration. Employees commonly work in multicultural teams and receive exposure to international service standards, structured hotel procedures, and large-scale events. Specific benefits, accommodation, meals, and career-development opportunities depend on the property and employment contract.