Junior Sous Chef

Role summary

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

The Junior Sous Chef supports the Sous Chef and Executive Chef in managing daily kitchen operations, food preparation, presentation, and service. Candidates typically need formal culinary training and several years of experience in a hotel, resort, or high-volume restaurant kitchen. Strong knowledge of food safety, sanitation, portion control, menu standards, and kitchen procedures is expected. The role requires leadership, teamwork, organization, and the ability to work efficiently under pressure. The successful candidate should be willing to work shifts, weekends, and holidays, while maintaining consistent quality and coaching junior kitchen colleagues.

About the employer

Shangri-La 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 destinations. The company is recognized for Asian-inspired hospitality, high service standards, and a strong focus on guest comfort and personalized experiences. Shangri-La properties commonly include restaurants, bars, banquet facilities, wellness services, and recreational amenities. In the Philippines, the group has established resorts and city hotels serving international travelers, local guests, and business clients. Employees generally work in structured, service-oriented environments with opportunities for professional development, cross-department experience, and international hospitality careers. Culinary team members are expected to maintain excellent food quality, hygiene, consistency, and presentation while supporting the hotel’s overall luxury positioning.