Sous Chef (In-Room Dining)

Job Description

The Sous Chef (In-Room Dining) supports the Chef de Cuisine in managing daily kitchen operations and delivering high-quality meals to hotel guests. Requirements typically include culinary training, several years of experience in a professional hotel or restaurant kitchen, and prior supervisory experience. The successful candidate should be confident in food preparation, menu standards, portion control, hygiene, allergen management, and kitchen safety. Strong organisation, teamwork, communication, and the ability to work efficiently under pressure are essential. The role also involves supervising kitchen colleagues, coordinating orders with service teams, monitoring stock, reducing wastage, and maintaining Shangri-La’s quality and presentation standards across all in-room dining orders.

Company Info

Shangri-La is a luxury hospitality group founded in Asia and recognised internationally for its hotels, resorts, and distinctive Asian-inspired service culture. The group operates properties across Asia, the Middle East, Europe, North America, and other destinations, serving leisure and business travellers. Shangri-La Hotel Singapore is a large luxury property known for its accommodation, restaurants, event facilities, gardens, and comprehensive guest services. Employees typically work in a multicultural environment with structured hotel operations, high service standards, and opportunities to develop through on-the-job training and internal career pathways. Culinary team members are expected to deliver consistent quality, maintain strict food-safety practices, and create welcoming experiences for guests. Benefits and employment terms vary by position and may include staff meals, uniforms, medical coverage, service charge, and other hotel-specific benefits.

Destination Guide

Singapore is a modern island city-state with strong opportunities in hospitality, food and beverage, tourism, finance, technology, and healthcare. Its culture combines Chinese, Malay, Indian, and Western influences, reflected in its festivals, languages, neighbourhoods, and hawker cuisine. The lifestyle is clean, safe, efficient, and fast-paced, with excellent public transport, shopping, parks, beaches, and international dining. Rent and daily expenses can be high, especially near central areas, so shared accommodation is common for hospitality workers. Foreign employees generally need an employer-sponsored work pass; eligibility depends on qualifications, salary, experience, and the applicable pass category. Employers usually handle the application process, but candidates should confirm medical, contract, and accommodation arrangements before relocating. Singapore’s tropical climate is hot and humid year-round, with frequent rain. New arrivals should budget for deposits, transport, insurance, and settling-in costs.