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 cold-food preparation, including salads, hors d’oeuvres, sandwiches, terrines, canapés and buffet displays. Requirements typically include professional culinary training, several years of experience in a hotel or high-volume restaurant, strong knowledge of food safety and hygiene standards, and practical expertise in garde manger techniques. The successful candidate should be organised, creative and confident leading a kitchen section, while maintaining consistent quality, presentation and portion control. Responsibilities also include supervising colleagues, ordering and controlling ingredients, minimising waste, coordinating with other kitchen sections, and ensuring smooth service during busy periods. Flexibility to work shifts, weekends and public holidays is expected.

About the employer

Shangri-La Hotels and Resorts is a 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 personalised service, elegant accommodation, extensive dining facilities and a strong focus on guest satisfaction. Shangri-La Singapore is a large luxury hotel set in landscaped grounds near Orchard Road, offering guest rooms, suites, restaurants, event facilities, recreational amenities and wellness services. Its culinary operations cover several restaurants, banqueting and in-room dining, creating opportunities for chefs to work in diverse, high-volume environments. Employees generally work within structured international hotel standards, with emphasis on food quality, hygiene, teamwork, professional development and consistent service delivery.

Working in Singapore

Singapore is a compact, highly developed island city with strong employment opportunities in hospitality, tourism, food and beverage, finance, technology and healthcare. Its culture combines Chinese, Malay, Indian and international influences, reflected in its festivals, neighbourhoods and famous hawker food. Lifestyle is safe, convenient and fast-paced, with excellent public transport, shopping, dining and healthcare, although accommodation and daily expenses can be high. Foreign employees normally need an employer-sponsored work pass; chefs may qualify for an Employment Pass or S Pass depending on salary, qualifications and prevailing government requirements. The employer generally submits the application, and approval is not automatic. Relocating staff should budget for rent, transport, deposits, insurance and settling-in costs. Singapore’s warm, humid climate and multicultural workplace make adaptability, punctuality and respect for local regulations especially important.