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 menu preparation, food production, plating, quality control, and service coordination. Candidates are generally expected to have culinary training, several years of experience in hotel or high-volume banquet kitchens, strong knowledge of food safety and hygiene standards, and the ability to lead and train culinary colleagues. The role requires excellent organization, teamwork, attention to detail, cost awareness, and the flexibility to work rotating shifts, weekends, and holidays. Experience in an international luxury hotel or resort is advantageous.

About the employer

Shangri-La Group is a leading luxury hospitality company founded in Asia, operating hotels, resorts, and related businesses across the world. Its properties are known for warm Asian hospitality, high service standards, extensive dining options, and well-developed leisure and business facilities. In the Philippines, Shangri-La operates prominent hotels and resorts, including destinations in Manila and other major tourist locations. The company typically provides structured training, career development, employee benefits, and opportunities to work in multicultural hotel environments. Culinary team members are expected to maintain consistent food quality, uphold strict hygiene standards, deliver attentive service support, and contribute to the guest experience. Employment packages vary by property, position, experience, and applicable service-charge arrangements.