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 delivering high-quality food for weddings, conferences, and other large events. Requirements typically include culinary training, several years of professional kitchen experience, and previous exposure to banquet or high-volume operations. The candidate should understand food safety, portion control, menu execution, costing, and kitchen hygiene. Strong leadership, organization, communication, and problem-solving skills are expected. The role requires the ability to supervise cooks, coordinate with service teams, maintain consistent standards under pressure, and work flexible shifts, including evenings, weekends, and public holidays. Experience in an international hotel or luxury resort is advantageous.

About the employer

Shangri-La Group is a leading luxury hospitality company founded in Hong Kong, with hotels, resorts, and residences across Asia, the Middle East, Europe, North America, and other destinations. Its brands are known for warm Asian hospitality, attentive service, and high standards in accommodation, dining, wellness, and events. In the Philippines, Shangri-La operates established properties in locations such as Manila, Cebu, and Boracay, employing large culinary, hospitality, and support teams. The company generally provides structured hotel operations, professional development, employee benefits, and opportunities to work with international guests and colleagues. A Sous Chef joining Shangri-La can expect a demanding but well-organized environment, particularly during major banquets and resort events, with emphasis on food quality, guest satisfaction, safety, teamwork, and consistent adherence to luxury-brand standards.