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 kitchen operations, including salads, appetizers, sandwiches, dressings, charcuterie and other garde manger preparations. Candidates should have formal culinary training and several years of professional kitchen experience, preferably in a luxury hotel or high-volume restaurant. Strong knowledge of food preparation, presentation, hygiene, HACCP standards and kitchen safety is expected. The successful candidate should lead and motivate the team, maintain consistent quality, control wastage and costs, coordinate with other kitchen sections, and remain calm and organised during busy service periods. Flexibility for shifts, weekends and public holidays is essential.

About the employer

Shangri-La is a luxury hospitality group founded in Singapore and recognised internationally for warm Asian-inspired service, elegant hotels and resorts, and distinctive guest experiences. The group operates properties across Asia, the Middle East, Europe, North America and other major destinations, serving leisure and business travellers through hotels, restaurants, meeting facilities and wellness services. Shangri-La Singapore is a flagship urban property with extensive accommodation, dining, banqueting and recreational facilities. The company places strong emphasis on personalised service, teamwork, professional standards and colleague development. Culinary employees can gain experience in a multicultural, high-volume environment while working with international guests and experienced hospitality professionals. Benefits and employment conditions vary by position and may include staff meals, uniform, training, medical coverage and employee rates at participating Shangri-La properties.

Working in Singapore

Singapore is a compact island city-state with excellent public transport, high personal safety and a multicultural population shaped by Chinese, Malay, Indian and international influences. Hospitality workers can find opportunities in luxury hotels, restaurants, resorts, catering, events and international food-and-beverage groups. Life is convenient but relatively expensive, especially accommodation. MRT trains and buses make commuting easy, while shopping centres, hawker centres, parks, museums and waterfront areas offer varied leisure options. English is widely used at work, although knowledge of Mandarin or other languages can be helpful. Foreign employees generally need an employer-sponsored work pass, such as an Employment Pass, S Pass or Work Permit, subject to current eligibility rules and quotas. Employers usually guide successful candidates through the application process. Before relocating, confirm salary, accommodation, medical benefits, taxes, work-pass eligibility and any recruitment fees in writing.