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.

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 (In Room Dining) to join our team!

Job Responsibilities

Assist in overseeing daily in-room dining kitchen operations to ensure smooth and efficient service.
Ensure timely preparation and delivery of orders while maintaining food quality and presentation standards.
Supervise kitchen team members and coordinate workflow during service periods.
Maintain consistency in recipes, portion control, and plating standards.
Ensure all dishes meet Shangri‑La brand standards and guest expectations.
Monitor mise en place and ensure readiness for all service periods, including late-night operations.
Enforce food safety, hygiene, and HACCP standards across the kitchen.
Support training and development of kitchen staff to enhance performance and skills.
Assist in inventory control, stock ordering, and minimizing food wastage.
Handle guest special requests, dietary requirements, and modifications efficiently.
Work closely with service teams to ensure accurate order taking and seamless delivery.
Assist in menu updates and improvements, ensuring variety and suitability for in-room dining offerings.

Job Requirements

Diploma or Degree in Culinary Arts or equivalent professional qualification.
Minimum 6 years of culinary experience, preferably in hotel or in-room dining operations.
Experience in supervising teams in a fast-paced kitchen environment.
Strong understanding of food safety, hygiene, and HACCP standards.
Ability to manage high-volume orders with attention to detail and accuracy.
Good communication and coordination skills with both kitchen and service teams.
Positive attitude with strong leadership and team development skills.
Flexibility to work shifts, including weekends, public holidays, and late-night operations.