Please Note
- An estimate based on public data for similar roles. Not provided by the employer.
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 standards and team performance. Candidates should have professional culinary training and several years of experience in a hotel, resort or high-volume restaurant kitchen, with previous supervisory experience preferred. Strong knowledge of food safety, hygiene, recipe control, portioning and cost management is required. The role expects leadership, organisation, creativity, attention to detail and the ability to work calmly under pressure. Flexibility to work shifts, weekends and public holidays is essential, along with good communication skills and a commitment to Shangri-La’s quality and guest-service standards.
Can I work in Singapore?
Never pay anyone for a visa or a job offer. A real employer pays the permit costs and never asks you for money.
How it works
How it works: Line jobs need a Work Permit only listed countries can get; others need an S Pass (SGD 3,300+ a month, 10% cap) or an Employment Pass (SGD 5,600+, points test).
Watch for: Work Permits go only to listed countries. Indians, Sri Lankans, Bangladeshis and Filipinos qualify for hotel housekeeping, porter, cook, kitchen and waiter jobs only, at SGD 2,000+ a month and within an 8% cap.
Official source: Ministry of Manpower: Work Permit requirements for the services sector. Checked November 2026.
What the job usually comes with in Singapore
Usual for Singapore, varies by employer. Checked November 2026.
| Housing | Work Permit staff: employer must ensure proper housing (by law), such as a dorm or shared flat; others rent |
|---|---|
| Meals | Varies |
| Flights | Work Permit staff: flight home paid by the employer at the end (by law); others only if the offer says so |
| Service charge | 10% added to bills; staff share set hotel by hotel, no law; unionised hotels used points or wages (2010) |
| Contract | Work Permit up to 2 years; S Pass and Employment Pass up to 2, then 3; notice 1 day to 4 weeks by default |
| Leave | 7 days in year one, rising to 14 (by law); 11 public holidays; 14 days' sick leave |
| Income tax | 0% up to SGD 20,000 a year, then 2% to 24% (about 3% at SGD 60,000); resident rates on a 1-year pass |
Senior staff often get more than line staff, for example a single room or a yearly home flight. Ask the employer what the job includes before you accept.
Guidance, not legal advice. Rules change; your employer confirms the details for your case.
About Shangri-La Rasa Sentosa, Singapore
Shangri-La Rasa Sentosa, Singapore is a beachfront resort located on Sentosa Island and part of the Shangri-La Group, an international luxury hospitality company operating hotels and resorts across Asia, the Middle East, Europe and other global destinations. The resort is known for its family-friendly facilities, tropical setting, restaurants, recreational activities and access to Sentosa’s attractions. Shangri-La places strong emphasis on warm Asian hospitality, personalised guest service, operational excellence and employee development. A Sous Chef would typically work in a fast-paced resort environment supporting culinary outlets, banquets or all-day dining operations. The company generally offers opportunities for structured training, career progression and exposure to international hospitality standards, while expecting employees to maintain high levels of professionalism, teamwork, food safety and service quality.