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 food for weddings, conferences, and other large events. Requirements typically include formal culinary training, several years of professional kitchen experience, and previous banquet or volume-production experience, preferably in a luxury hotel. The candidate should understand food safety, hygiene, portion control, costing, and inventory management. Strong leadership, communication, organization, and time-management skills are essential. The role requires supervising kitchen colleagues, maintaining consistent quality, coordinating with service and event teams, and working calmly under pressure. Flexibility to work shifting schedules, weekends, and public holidays is expected.

About the employer

Shangri-La is a major luxury hospitality group founded in Hong Kong, operating hotels, resorts, and residences across Asia, the Middle East, Europe, North America, and other destinations. Its properties are known for refined accommodation, extensive dining facilities, attentive service, and strong resort offerings. In the Philippines, Shangri-La operates prominent properties including Shangri-La The Fort in Manila and Shangri-La Mactan, Cebu, among others. The company places emphasis on genuine hospitality, guest satisfaction, professional development, and international service standards. Employees may work in multicultural teams and gain experience across restaurants, banquets, events, rooms, and resort operations. A Sous Chef joining the group would generally be expected to uphold Shangri-La’s quality and safety procedures while helping deliver polished culinary experiences for both individual guests and large-scale events.