Junior Sous Chef (Lobby Lounge)

At Shangri‑La Singapore, we are a heart‑warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, a tranquil and sincere working environment, work‑life balance, and recognition for your efforts.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, Shangri‑La Singapore is a sophisticated urban retreat for business and leisure travellers. Our 792 luxurious guestrooms and suites span across three distinct wings, including family‑themed rooms supported by dedicated family‑focused amenities.

We are looking for a Junior Sous Chef (Lobby Lounge) to join our team!

Job Responsibilities

• Assist the Chef de Cuisine in overseeing daily kitchen operations of the Lobby Lounge
• Ensure consistent quality, presentation, and taste of all food items served
• Supervise and guide kitchen associates during shifts to ensure smooth operations
• Support menu execution for à la carte offerings, afternoon tea, and special promotions
• Ensure food preparation and service meet established recipes and standards
• Maintain strict compliance with food safety, hygiene, and sanitation regulations
• Assist in inventory control, ordering, and proper storage of ingredients
• Monitor food costs and minimise wastage through proper planning and execution
• Coordinate closely with service teams to ensure timely and efficient food delivery
• Act as chef‑in‑charge in the absence of senior kitchen management when required

Job Requirements

• Diploma or Certificate in Culinary Arts or a related professional qualification
• Minimum 5 years of relevant kitchen experience, preferably in a hotel or upscale dining environment
• Prior experience in a supervisory or senior cook role is an advantage
• Strong knowledge of food safety, hygiene, and kitchen operations
• Ability to work efficiently in a fast‑paced and high‑volume environment
• Good leadership, communication, and team‑building skills
• Willingness to work shifts, weekends, and public holidays
• Passion for culinary excellence and continuous learning