Sous Chef

Role summary

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

The Sous Chef supports the Executive Chef and Chef de Cuisine in managing daily kitchen operations, food preparation, menu execution and service quality. Requirements typically include formal culinary training, several years of professional kitchen experience, and previous supervisory experience in a hotel, resort or high-volume restaurant. The candidate should understand food safety, hygiene standards, portion control, costing and inventory management. Strong leadership, communication and organisational skills are expected, along with the ability to train team members, maintain consistency under pressure and work flexible shifts, including weekends and public holidays. Experience with international cuisine and luxury hospitality standards would be advantageous.

About the employer

Shangri-La Group is a leading luxury hospitality company founded in Hong Kong, with hotels, resorts and related businesses across Asia, the Middle East, Europe, North America and other international markets. Its properties are known for personalised service, refined accommodation, restaurants, wellness facilities and strong attention to guest experience. Shangri-La Singapore is a long-established luxury hotel set near Orchard Road, offering guestrooms, suites, extensive dining venues, meeting facilities, gardens and recreational amenities. The company places emphasis on service excellence, cultural awareness, professional development and teamwork. A Sous Chef joining Shangri-La would typically work within a structured culinary operation, collaborating with senior chefs and front-of-house teams while maintaining the group’s standards for food quality, presentation, hygiene and guest satisfaction.