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 leads banquet kitchen operations, including menu preparation, food production, plating and service for events. Requirements typically include culinary training, several years of professional kitchen experience, and previous supervisory or banquet experience. Strong knowledge of food safety, hygiene, portion control, costing and kitchen equipment is expected. The successful candidate should be organized, hands-on and calm under pressure, with the ability to coordinate chefs and kitchen assistants during large functions. Flexibility to work weekends, holidays and changing shifts is essential. Shangri-La expects a team-focused professional who maintains high culinary standards, controls waste and costs, coaches colleagues and consistently delivers attractive, timely and safe food.

About the employer

Shangri-La Hotels and Resorts is a leading 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 personalized service, well-established food and beverage operations, premium facilities and strong attention to guest comfort. In the Philippines, Shangri-La operates prominent properties including Shangri-La The Fort in Manila and Shangri-La Mactan, Cebu Resort & Spa. The company employs professionals across culinary, hotel operations, events, wellness and corporate functions. Its working environment generally emphasizes service excellence, cultural awareness, teamwork, professional presentation and continuous learning. Benefits and compensation vary by property and position, but hospitality employees may receive meals, uniforms, healthcare coverage, service charge participation and career development opportunities.

Working in Philippines

The Philippines is an archipelago with major employment centers in Manila, Cebu, Boracay, Palawan and Davao. Hospitality opportunities are available in hotels, resorts, restaurants, cruise-related services, events and tourism, with experienced chefs often in demand at luxury properties. Filipino culture is generally warm, family-oriented and community-minded, and English is widely used in workplaces. Island life can offer a relaxed, outdoor lifestyle, beaches and diverse regional food, although Manila provides the broadest career market and fastest-paced urban living. Local employees normally need standard government identification and tax documentation. Foreign nationals require an employer-sponsored work permit and, usually, a 9(g) employment visa; working on a tourist visa is not permitted. Candidates should confirm salary, service charge, accommodation, transport, medical cover and relocation support before accepting an offer. Costs and connectivity vary considerably between islands.