Sous Chef, Garde Manger

Role summary

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

The Sous Chef, Garde Manger supports the Chef de Cuisine and oversees cold kitchen operations, including salads, terrines, pâtés, canapés, dressings, sandwiches and other chilled preparations. Candidates should have professional culinary training and several years of experience in a hotel, luxury restaurant or comparable food-service environment, with strong knowledge of food safety, hygiene, portion control and kitchen organization. The role requires leadership, creativity, attention to detail and the ability to maintain consistent quality during busy service periods. The successful candidate is expected to supervise and train team members, control costs, minimize waste, coordinate with other kitchen sections and ensure dishes meet Shangri-La’s presentation and service standards.

About the employer

Shangri-La Hotels and Resorts is a luxury hospitality group founded in Hong Kong, with hotels, resorts and residences across Asia, the Middle East, Europe, North America and other international destinations. The group is known for refined service, strong Asian-inspired hospitality and a broad portfolio of upscale city hotels and resort properties. Shangri-La Singapore is a prominent luxury hotel set near Orchard Road, offering guest rooms, suites, restaurants, event facilities, gardens and wellness services. Its food and beverage operations include several dining concepts and high-volume banquet services, creating opportunities for chefs with experience in international cuisine and luxury hospitality. Employees are generally expected to demonstrate professionalism, teamwork, cultural awareness, guest focus and consistent attention to quality, while benefiting from the structured standards and training associated with a major international hotel brand.

Working in Singapore

Singapore is a highly developed island city-state with strong employment opportunities in hospitality, tourism, food and beverage, technology, finance and healthcare. Hotel chefs can find work in luxury properties, restaurants, resorts, catering companies and large event venues. The culture is multicultural, with Chinese, Malay, Indian and international influences, and English is widely used in workplaces. Lifestyle is convenient and safe, with efficient public transport, excellent food, modern shopping areas and diverse neighborhoods, although housing and daily expenses can be high. Foreign professionals generally need an employer-sponsored work pass, such as an Employment Pass, S Pass or relevant work permit; eligibility depends on salary, qualifications and current government rules. Employers commonly assist with applications, but candidates should confirm requirements before relocating. Prepare for a warm, humid climate, obtain suitable medical insurance and budget carefully for accommodation, transport and deposits.