Banquet Sous Chef (Western Banquets) - The St. Regis Singapore

Role summary

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

The Banquet Sous Chef supports the Executive Chef and banquet kitchen team in preparing high-quality Western cuisine for conferences, weddings, and other large-scale events. Requirements typically include professional culinary training, several years of experience in hotel or high-volume banquet kitchens, strong knowledge of Western cooking techniques, food safety, hygiene, and kitchen cost control. The successful candidate should be comfortable supervising chefs and kitchen attendants, organizing preparation and service, checking food quality, controlling waste, and maintaining Marriott and St. Regis standards. Candidates are expected to work well under pressure, communicate clearly, manage changing event requirements, and demonstrate leadership, creativity, discipline, and attention to detail. Flexibility for shifts, weekends, and public holidays is essential.

About the employer

The St. Regis Singapore is a luxury hotel located in the Orchard Road district and operates under the St. Regis Hotels & Resorts brand, part of Marriott International. The hotel is known for refined service, elegant accommodation, premium dining, banqueting, and personalized guest experiences influenced by the St. Regis tradition. Its culinary operations support several restaurants, lounges, private events, and large-scale banquets, creating opportunities for chefs to work with international guests and demanding luxury-hospitality standards. Marriott International is one of the world’s largest hotel companies, with a broad global portfolio and structured training, career-development, and employee-benefit programs. Working at The St. Regis Singapore generally involves close teamwork, high presentation standards, attention to detail, and consistent delivery of polished service. The role offers valuable experience in luxury hotel operations and international banquet cuisine.

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. Hotel professionals can find roles across international chains, restaurants, resorts, convention venues, and private clubs, although competition is high and employers often prioritize relevant qualifications and experience. Singapore’s culture is multicultural, combining Chinese, Malay, Indian, and international influences, with English widely used at work. The lifestyle is safe, clean, efficient, and convenient, supported by excellent public transport, modern healthcare, and diverse food options. Living costs, especially rent, are relatively high. Foreign employees generally need an employer-sponsored work pass; skilled hospitality hires may qualify for an Employment Pass or S Pass, subject to salary, qualifications, quotas, and government approval. Candidates should secure a written offer, confirm pass eligibility, budget for accommodation, and arrange insurance and relocation documents before moving.