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 Sous Chef to join our team!
Job Summary
Lead the daily operations of the local cuisine section, ensuring authentic, high-quality buffet and live cooking experiences. Mentor chefs, enforce food safety, and collaborate on menu planning to deliver exceptional guest satisfaction in a fast-paced hotel environment.
Responsibilities
- Oversee daily operations of the local cuisine section, including wok and live cooking stations, to ensure efficient service delivery
- Execute high-volume buffet service with consistent quality, speed, and guest satisfaction
- Supervise live cooking stations to ensure engaging guest interaction and professional showmanship
- Maintain authenticity and excellence in local dishes, focusing on wok-fried specialties
- Lead, train, and mentor chefs assigned to buffet and live cooking stations to enhance team performance
- Ensure strict adherence to recipes, portion control, and plating standards for consistent presentation
- Monitor food replenishment cycles to maintain freshness and appealing buffet displays
- Enforce food safety, hygiene, and HACCP compliance across all stations to meet regulatory standards
- Manage mise en place planning and station readiness to optimize peak service efficiency
- Collaborate with the Executive Chef on menu planning, emphasizing local and seasonal ingredients
- Control food costs by minimizing waste and optimizing ingredient use
- Coordinate with service teams to ensure seamless guest experience and smooth operational flow
Required competencies and certifications
- Diploma or Degree in Culinary Arts or equivalent professional training
- Minimum 8 years of culinary experience with at least 3 years in a supervisory role, preferably in buffet or high-volume hotel dining
- Strong expertise in local cuisine and wok cooking techniques
- Proven experience managing live cooking stations or open kitchens
- Demonstrated leadership skills with experience supervising kitchen teams
- Solid knowledge of food safety, hygiene, and HACCP standards
- Ability to perform under pressure in fast-paced, guest-facing environments
- Good communication skills with a proactive and service-oriented mindset
Find your Shangri-La at Shangri-La.
