Subsidiary Cook (Shang Palace)

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 Subsidiary Cook (Shang Palace) to join our team!

Job Responsibilities

• Prepare and cook food items in accordance with established recipes, quality standards, and presentation guidelines.
• Perform daily mise en place and ensure all ingredients are prepared and available for service.
• Maintain consistency in food quality, portioning, and presentation at all times.
• Ensure compliance with food safety, hygiene, and sanitation standards in the kitchen.
• Store food products correctly and monitor stock rotation using the FIFO method.
• Assist in receiving, checking, and storing food supplies and ingredients.
• Operate kitchen equipment safely and report any equipment malfunctions promptly.
• Keep workstations, equipment, and kitchen areas clean and organised throughout the shift.
• Minimise food wastage through proper handling, preparation, and storage practices.
• Support the culinary team during buffet, banquet, and la carte operations to ensure smooth service delivery.

Job Requirements

• Minimum NITEC, Higher NITEC, professional culinary certification, or equivalent practical experience.
• 3 working years experience in a hotel, restaurant, catering, or commercial kitchen environment is preferred.
• Basic knowledge of food preparation, cooking techniques, and kitchen operations.
• Familiarity with food hygiene, sanitation, and workplace safety practices.
• Ability to work efficiently in a fast-paced and dynamic environment.
• Team-oriented with good interpersonal and communication skills.
• Willingness to learn and continuously develop culinary skills.
• Able to work rotating shifts, weekends, and public holidays.