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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
Sous Chef to join our team!
Job Responsibilities
- Oversee daily operations of the local cuisine section, including wok and live cooking stations.
- Ensure smooth execution of high‑volume buffet service with consistent quality and speed.
- Supervise live station performance, ensuring engaging guest interaction and showmanship.
- Maintain authenticity and excellence in local dishes, including wok‑fried specialties.
- Lead, train, and mentor chefs assigned to buffet and live cooking stations.
- Ensure consistent adherence to recipes, portion control, and plating standards.
- Monitor food replenishment cycles to maintain freshness and presentation on buffet lines.
- Enforce strict food safety, hygiene, and HACCP compliance across all stations.
- Manage mise en place planning and station readiness for peak service periods.
- Collaborate with the Executive Chef on menu planning, focusing on local and seasonal offerings.
- Control food costs by minimizing waste and optimizing ingredient utilization.
- Coordinate with service teams to ensure seamless guest experience and operational flow.
Job Requirements
- 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.
