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 kitchen leadership team in managing cold food production, including salads, appetizers, terrines, dressings, canapés and buffet displays. Candidates should have professional culinary training and several years of experience in a hotel, resort or high-volume restaurant, preferably in a garde manger or supervisory role. Strong knowledge of food preparation, presentation, hygiene standards, HACCP procedures and kitchen safety is expected. The successful candidate should be organised, creative, hands-on and able to maintain consistent quality during busy service periods. Responsibilities include supervising colleagues, controlling ingredients and wastage, coordinating with other sections, training team members and ensuring smooth daily kitchen operations.

About the employer

Shangri-La is an international luxury hospitality group founded in Hong Kong, known for its hotels, resorts and distinctive Asian-inspired service culture. The group operates properties across Asia, the Middle East, Europe, North America and other major destinations. Shangri-La Singapore is a large luxury hotel set within landscaped grounds near Orchard Road, offering guest rooms, restaurants, event facilities, recreational amenities and extensive banqueting services. The property is recognised for its high service standards, multicultural workforce and comprehensive food and beverage operations. Employees typically work in a structured hotel environment with opportunities to develop through departmental training, cross-functional exposure and international career pathways. Culinary team members can gain experience in fine dining, buffets, banquets, pastry, garde manger and high-volume hotel production while working with established food safety and quality systems.

Working in Singapore

Singapore is a compact, highly developed city-island with strong opportunities in hospitality, tourism, food and beverage, finance, technology and healthcare. The hotel sector regularly recruits chefs, supervisors, service professionals and support staff, particularly for luxury properties and major events. Singapore’s culture is multicultural, with English widely used alongside Mandarin, Malay and Tamil. The lifestyle is safe, efficient and convenient, with excellent public transport, modern healthcare, diverse food and many shopping and leisure options. Housing can be expensive, so candidates should compare accommodation costs with the offered salary and benefits. Foreign employees generally need an employer-sponsored work pass, such as an Employment Pass, S Pass or Work Permit, depending on qualifications, salary and occupation. The employer normally submits the application, and approval is required before starting work. New arrivals should arrange a valid passport, employment documents, suitable insurance and temporary accommodation before relocating.