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 Chef de Cuisine in managing daily kitchen operations, food preparation, service, and kitchen staff. Candidates should have professional culinary training and several years of experience in a hotel, resort, or high-volume restaurant, ideally in a supervisory position. Strong knowledge of food safety, hygiene standards, menu execution, portion control, and cost management is expected. The successful candidate should be organised, hands-on, creative, and comfortable working under pressure. Leadership, communication, teamwork, and the ability to train and motivate junior chefs are essential. Flexibility to work shifts, weekends, and public holidays is also required.

About the employer

Shangri-La Group is a leading luxury hospitality company headquartered in Hong Kong, operating hotels, resorts, and related businesses across Asia, the Middle East, Europe, North America, and other international markets. Its brands are known for warm Asian hospitality, refined service, and high standards in accommodation, dining, wellness, and events. Shangri-La Hotel Singapore is a prominent luxury property set within extensive landscaped gardens, offering guest rooms, suites, restaurants, meeting facilities, recreational amenities, and wellness services. The company places strong emphasis on service excellence, professional development, cultural awareness, and employee teamwork. Culinary employees can gain experience in a sophisticated international hotel environment, working with diverse guests, multiple dining concepts, and established food-quality and safety procedures.

Working in Singapore

Singapore is a compact, highly developed island city-state with strong opportunities in hotels, restaurants, catering, events, tourism, finance, technology, and healthcare. Its multicultural society blends Chinese, Malay, Indian, and international influences, reflected in its food, festivals, languages, and social traditions. Lifestyle is convenient and fast-paced, with excellent public transport, modern housing, shopping, nightlife, parks, and outstanding dining. Living costs, especially rent, are relatively high, so budgeting is important. Foreign employees generally need an employer-sponsored work pass. Chefs may qualify for an S Pass or another applicable permit, subject to salary, qualifications, experience, and government quotas; the employer normally handles the application. New arrivals should arrange accommodation, local banking, insurance, and tax registration, and confirm pass eligibility before relocating. Singapore’s warm, humid climate and professional work culture are important practical considerations.