Sous Chef

Role summary

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

The Sous Chef supports the Executive Chef and Chef de Cuisine in managing daily kitchen operations, food preparation, quality control and team supervision. Candidates should have professional culinary training and several years of experience in a hotel, resort or high-volume restaurant kitchen, preferably in a supervisory role. Strong knowledge of food safety, hygiene standards, portion control, menu execution and cost management is expected. The successful candidate should be organised, hands-on and able to maintain consistent standards during busy service periods. Good communication, leadership and coaching skills are important, as the role involves guiding chefs and coordinating with service and stewarding teams. Flexibility to work shifts, weekends and public holidays is normally required.

About the employer

Shangri-La is a leading luxury hospitality group with hotels, resorts and related businesses across Asia, the Middle East, Europe, North America and other international markets. Founded in 1971, the company is recognised for warm Asian hospitality, personalised service and high standards in accommodation, dining and guest experiences. Shangri-La Singapore is a well-established luxury hotel set in extensive landscaped grounds near Orchard Road. It offers a wide range of restaurants, event facilities, guest services and leisure amenities, creating a busy environment for culinary professionals. Employees typically work within an international team and are expected to demonstrate professionalism, attention to detail and genuine care for guests. The group also places emphasis on training, career development, teamwork and delivering consistently memorable experiences.

Working in Singapore

Singapore is a compact, highly developed island city with strong opportunities in hospitality, food and beverage, tourism, events and international business. Culinary professionals can find work in hotels, restaurants, resorts, catering companies and large institutional kitchens. The culture is multicultural, combining Chinese, Malay, Indian and international influences, with English widely used at work. Lifestyle is convenient and safe, supported by excellent public transport, modern healthcare, shopping centres and a vibrant dining scene. Housing can be expensive, so many newcomers begin with shared accommodation or staff housing where available. Foreign employees generally need an employer-sponsored work pass, such as an Employment Pass, S Pass or Work Permit, depending on qualifications, salary and role. Employers normally submit the application, while approval is handled by Singapore’s Ministry of Manpower. Candidates should confirm pass eligibility, accommodation, insurance and relocation costs before accepting an offer.