Sous Chef (Banquet)

Role summary

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

The Banquet Sous Chef supports the Executive Chef in planning, preparing and delivering high-quality food for conferences, weddings and other large events. Requirements typically include culinary training, several years of professional kitchen experience, and previous exposure to banquet or volume production. The candidate should understand food safety, hygiene, portion control, costing and menu execution. Strong leadership, organization and communication skills are essential, as the role involves supervising kitchen colleagues, coordinating with service teams and maintaining consistent standards under pressure. Flexibility to work split shifts, weekends and holidays is expected. Shangri-La will generally look for someone who is disciplined, creative, hands-on and committed to guest satisfaction, while also helping train junior chefs and control waste.

About the employer

Shangri-La is a globally recognized luxury hospitality group founded in Asia and known for its hotels, resorts and residences across the world. Its properties are recognized for warm Asian hospitality, high service standards and strong attention to guest comfort. In the Philippines, Shangri-La operates major city hotels and resort destinations, serving business travelers, leisure guests, families and large events. The company employs professionals across culinary, rooms, events, wellness and corporate functions. Team members are typically expected to demonstrate courtesy, professionalism, cultural awareness and a genuine commitment to service excellence. Shangri-La also places emphasis on training, career development, responsible business practices and maintaining safe, inclusive workplaces. Working for the group can provide chefs with experience in international hotel operations, banquet production, multicultural teams and luxury-service standards.