Sous Chef

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 oversees daily kitchen operations, food preparation, service quality, hygiene, and team performance. Candidates typically need professional culinary training, several years of experience in a reputable hotel or restaurant, and strong knowledge of international cuisine, food safety, cost control, and kitchen procedures. The role requires leadership, organisation, creativity, and the ability to work calmly under pressure. Candidates are expected to supervise and train kitchen staff, maintain consistent standards, manage stock responsibly, follow Singapore food-safety regulations, and work flexible shifts, including weekends and public holidays.

About the employer

Shangri-La is a luxury hospitality group founded in Asia and recognised internationally for its hotels, resorts, residences, and distinctive Asian-inspired service. The group operates properties across Asia, the Middle East, Europe, North America, and other major destinations. Shangri-La Singapore is a well-established luxury hotel known for its extensive gardens, accommodation, restaurants, event facilities, and high service standards. Employees generally work in a multicultural environment with structured operating procedures, guest-focused service expectations, and opportunities to develop within hotel operations. A Sous Chef may support multiple outlets, banqueting, menu execution, team training, cost management, and compliance with the hotel's quality and safety standards.

Working in Singapore

Singapore is a compact, modern island city-state with strong opportunities in hotels, restaurants, catering, tourism, finance, technology, and healthcare. Its culture combines Chinese, Malay, Indian, and international influences, reflected in its festivals, languages, neighbourhoods, and food scene. The lifestyle is safe, efficient, clean, and well connected by public transport, although accommodation and daily expenses can be high. Culinary professionals benefit from a busy hospitality market and diverse dining culture. Foreign workers generally need an employer-sponsored work pass, such as an Employment Pass, S Pass, or relevant Work Permit, depending on qualifications, salary, and current regulations. Employers may assist with relocation, accommodation guidance, medical checks, and onboarding, but applicants should confirm pass eligibility and contract terms before moving. Singapore's warm, humid climate and fast-paced working environment should also be considered.