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 Banquet Chef in planning, preparing, and presenting high-quality food for weddings, conferences, and other events. Requirements typically include culinary training, several years of professional kitchen experience, and previous responsibility in banquet or high-volume food production. The candidate should understand food safety, sanitation, portion control, menu execution, and cost management. Strong leadership, organization, communication, and time-management skills are essential. The role requires supervising kitchen colleagues, coordinating with service and event teams, maintaining Shangri-La standards, controlling waste, and staying calm while managing changing guest numbers and tight service schedules. Flexibility to work weekends, holidays, and varying shifts is expected.

About the employer

Shangri-La Hotels and Resorts is a leading luxury hospitality group founded in Hong Kong, with hotels, resorts, and properties across Asia, the Middle East, Europe, North America, and other international destinations. The group is known for refined accommodation, personalized service, extensive dining operations, wellness facilities, and strong attention to guest comfort. Shangri-La properties in the Philippines, including locations in Manila, Cebu, and Boracay, serve leisure travelers, business guests, and large events. The company generally emphasizes professional service, teamwork, cultural awareness, food quality, and employee development. A culinary role with Shangri-La can provide experience in luxury hotel operations, banquet production, international standards, and large-scale events. Exact benefits, accommodation arrangements, service charges, and career opportunities depend on the individual property and employment contract.