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 Executive Chef and kitchen leadership in managing cold-food preparation, including salads, appetizers, sandwiches, terrines, dressings and buffet presentations. Candidates should have professional culinary training and several years of experience in a hotel, restaurant or high-volume kitchen, ideally with garde manger expertise. Strong knowledge of food safety, hygiene, portion control and HACCP standards is expected. The role requires leadership, good organisation, creativity and the ability to maintain consistent quality during busy service periods. The successful candidate will supervise and train culinary staff, control food costs, monitor stock, coordinate with other kitchen sections and ensure that Shangri-La’s presentation and service standards are maintained.

About the employer

Shangri-La Hotels and Resorts is a luxury hospitality group founded in Singapore and recognised for its Asian-inspired service, welcoming atmosphere and high-quality hotels and resorts worldwide. The group operates properties across Asia, the Middle East, Europe, North America and other international destinations. Shangri-La Singapore is a major luxury hotel known for its extensive accommodation, restaurants, event facilities, landscaped grounds and strong culinary operations. Employees typically work in a multicultural environment with structured service standards, training opportunities and opportunities for career progression within the group. Culinary team members are expected to deliver consistent food quality, attractive presentation and attentive service while following strict hygiene and operational procedures. Working for Shangri-La can provide valuable experience in international luxury hospitality and exposure to high-volume banqueting, restaurant and hotel kitchen operations.

Working in Singapore

Singapore is a compact, modern island city with strong opportunities in hospitality, food and beverage, tourism, finance, technology and healthcare. For chefs, hotels, restaurants, resorts and catering companies regularly recruit international talent, although competition is high and employers usually prioritise 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, efficient and convenient, with excellent public transport, diverse food, shopping and vibrant neighbourhoods. Rent and everyday expenses can be high, especially near central areas, so accommodation and benefits should be reviewed carefully. Foreign professionals generally require an employer-sponsored work pass, such as an Employment Pass, S Pass or Work Permit, depending on qualifications, salary and occupation. Candidates should secure an offer before relocating and confirm medical, insurance, accommodation and pass arrangements with the employer.