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 in managing the cold kitchen, including salads, appetizers, sandwiches, canapés, cold cuts and plated desserts. Candidates should have formal culinary training and several years of experience in a quality hotel, restaurant or banquet kitchen, preferably with garde manger expertise. The role requires strong food preparation, presentation, hygiene and cost-control skills, along with the ability to supervise colleagues, organize production and maintain consistent standards during busy service periods. Shangri-La expects a hands-on, dependable team leader who communicates well, follows food-safety procedures and can work flexible shifts, weekends and public holidays.

About the employer

Shangri-La Group is a luxury hospitality company founded in Hong Kong and operating hotels, resorts and related businesses across Asia, the Middle East, Europe, North America and other international destinations. Its properties are known for personalized service, comfortable surroundings and a strong emphasis on genuine Asian hospitality. In Singapore, Shangri-La Singapore is a long-established luxury hotel with extensive accommodation, restaurants, banquet facilities, gardens, wellness services and meeting spaces. The company employs people across culinary, guest services, housekeeping, engineering, sales and administration. Kitchen employees typically work in a structured professional environment with established food-safety standards, training opportunities and international hospitality practices. Benefits and working conditions vary according to the position, department and employment contract.

Working in Singapore

Singapore is a compact, highly developed island city-state with strong opportunities in hospitality, tourism, food and beverage, finance, technology, healthcare and logistics. Its multicultural society combines Chinese, Malay, Indian and international influences, reflected in the food, festivals and languages. Life is convenient, safe and well connected by an excellent MRT and bus network, although accommodation and daily expenses can be high. Culinary professionals can find opportunities in luxury hotels, restaurants, resorts, catering companies and convention venues, with career progression often supported by large international groups. Foreign employees generally need an employer-sponsored work pass, such as an Employment Pass, S Pass or Work Permit; eligibility depends on salary, qualifications, occupation and government approval. Candidates should secure a written job offer before relocating and confirm accommodation, medical coverage, transport, tax and work-pass arrangements. Singapore has a hot, humid climate year-round, with frequent rain and limited seasonal variation.