Sous Chef (Main Kitchen / Buffet Production)

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 main-kitchen and buffet production. Requirements typically include culinary training, several years of professional kitchen experience, strong knowledge of international cuisine, food safety, HACCP standards, portion control and cost management. The candidate should be capable of supervising cooks, organizing mise en place, maintaining consistent quality and presentation, controlling waste and ensuring timely service during busy operations. Shangri-La expects a hands-on, disciplined and creative leader who can train team members, work effectively under pressure, follow hotel standards and maintain a clean, safe and well-organized kitchen. Flexibility for shifts, weekends and public holidays is essential.

About the employer

Shangri-La Hotels and Resorts is a major luxury hospitality group founded in Hong Kong, with hotels, resorts and residences across Asia, the Middle East, Europe and other international markets. Its properties are known for attentive service, comfortable accommodation, destination dining and extensive leisure facilities. In the Philippines, Shangri-La operates well-established city and resort properties, including hotels in Manila and beach destinations. The company places strong emphasis on guest satisfaction, operational excellence, food quality and employee development. Culinary employees commonly work in structured brigade kitchens serving restaurants, banquets, room service and buffets. Benefits and conditions vary by property and may include service charge, staff meals, uniforms, medical coverage, accommodation assistance and training. Career progression can lead from Sous Chef to Chef de Cuisine, Executive Sous Chef or Executive Chef.

Working in Philippines

The Philippines offers opportunities in hotels, resorts, restaurants, catering and cruise-related hospitality, particularly in Manila, Cebu, Boracay, Palawan, Davao and Bohol. Work culture is generally warm, cooperative and service-oriented, with English widely used in professional settings. Island living can provide beaches, outdoor activities, affordable local food and a relaxed social lifestyle, although transport, healthcare and internet access vary by destination. Foreign nationals normally need an employer-sponsored work permit and appropriate visa, while Filipino applicants should confirm employment, housing and benefits before relocating. Domestic flights and ferries connect major islands, but weather can cause delays during the rainy or typhoon season. Candidates should budget for deposits, travel, documents and everyday expenses. Resort roles may include staff accommodation, meals, uniforms and service charge, so these should be clarified in the written offer.