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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 managing the daily operations of the Lobby Lounge kitchen, ensuring smooth and efficient service delivery.
Assume responsibility for kitchen operations in the absence of the Chef de Cuisine, ensuring seamless continuity of service.
Maintain the highest standards of food quality, taste, presentation, and consistency for all menu offerings.
Lead, motivate, and coach kitchen colleagues to achieve operational excellence and continuous development.
Support the planning and execution of à la carte menus, afternoon tea experiences, seasonal specials, and promotional activities.
Ensure all food preparation and production are carried out in accordance with established recipes, standards, and portion controls.
Monitor food quality throughout preparation and service, taking corrective actions whenever necessary.
Uphold strict food safety, hygiene, sanitation, and workplace safety standards at all times.
Assist in inventory management, stock requisition, receiving, storage, and cost control to minimise wastage.
Collaborate closely with Front Office and Food & Beverage service teams to ensure timely service and exceptional guest dining experiences.

Job Requirement

Certificate or professional qualification in Culinary Arts or a related discipline.
Minimum 6 years of culinary experience, preferably within a luxury hotel, upscale restaurant, or high-volume dining environment.
Strong knowledge of culinary techniques, food preparation, kitchen operations, and quality standards.
Sound understanding of food safety regulations, HACCP principles, and sanitation practices.
Proven ability to lead, coach, and develop team members in a fast-paced environment.
Excellent organisational, communication, and interpersonal skills.
Strong attention to detail with a passion for delivering exceptional food quality and guest satisfaction.
Ability to work independently, prioritise tasks effectively, and perform well under pressure.