Executive Sous Chef

Role summary

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

The Executive Sous Chef supports the Executive Chef in managing daily kitchen operations, food production, menu execution, quality control and kitchen team performance. Candidates are generally expected to have substantial experience in luxury hotels, resorts or high-volume restaurants, with strong knowledge of international cuisine, food safety, HACCP, cost control and banquet operations. The role requires proven leadership, staff coaching, inventory management and the ability to maintain Shangri-La’s service and presentation standards. A culinary qualification and experience in a similar senior position are typically preferred. The successful candidate should be organized, commercially aware, creative, hands-on and comfortable working long, flexible hours, including weekends and holidays.

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 markets. The company is recognized for warm Asian hospitality, high service standards and distinctive properties in major cities and resort destinations. Shangri-La operates full-service hotels offering accommodation, restaurants, banqueting, wellness facilities and meeting spaces. Its Philippines portfolio includes established luxury hotels and resorts serving business travelers, leisure guests and events. Employees typically work in multicultural teams and receive structured operating procedures, training opportunities and exposure to international hospitality standards. Culinary leaders are expected to protect food quality, guest satisfaction, hygiene and profitability while developing kitchen talent and supporting the hotel’s overall reputation.

Working in Philippines

The Philippines offers hospitality opportunities in Metro Manila, Cebu, Boracay, Palawan, Davao and other resort areas, especially in hotels, restaurants, catering and tourism. The culture is friendly, family-oriented and strongly influenced by Filipino, Spanish, American and Asian traditions; English is widely used in the workplace. Lifestyle varies by island: Manila is busy and urban, Cebu combines city life with beaches, while Boracay and Palawan offer relaxed resort living but may have higher seasonal costs. Foreign employees normally need an employer-sponsored work permit and appropriate visa, with requirements handled through Philippine authorities. Relocation planning should cover accommodation, healthcare, transport, taxes and local registration. Chefs should expect humid weather, busy peak seasons and flexible schedules. Local cuisine, island travel and a welcoming service culture are major attractions for hospitality professionals.