Senior Sous Chef (The Line)

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 each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Senior Sous Chef (The Line), to join our team!

• Assist in leading and managing the kitchen operations for The Line, including buffet and à la carte service.

• Supervise CDPs, Demi Chefs, and Commis across multiple live stations and sections (e.g., Asian, Western, Indian, Cold, Grill).

• Ensure food quality, taste, and presentation are consistent and meet restaurant standards.

• Oversee daily mise en place, food production, and buffet setup.

• Maintain high standards of hygiene, food safety, and cleanliness (HACCP compliance).

• Assist in planning menus, promotions, and seasonal offerings.

• Monitor food cost, inventory, and minimize wastage.

• Train, coach, and evaluate kitchen staff performance.

Requirement:

• Minimum 5–7 years of experience in culinary operations, with at least 2 years in a Sous Chef or Senior Sous Chef role.

• Strong background in international cuisine and large-scale buffet service.