In-Room Dining Sous Chef — Lead Culinary Team

SHANGRI-LA HOTEL LIMITED; Singapore; On-site; SGD 70,000 - 100,000; Full time

Job summary

Shangri-La Singapore invites an experienced Sous Chef (In-Room Dining) to join our culinary team. You will oversee the In-Room Dining kitchen, lead the culinary crew and ensure exceptional quality and guest satisfaction in every service.

You will uphold brand standards and collaborate with leadership on menu execution. The ideal candidate has 8+ years of culinary experience, including supervisory roles in hotel or upscale dining, with strong knowledge of international cuisine, food safety, and

Qualifications

• Minimum 8 years of culinary experience with at least 2 in supervision.
• Diploma or professional certification in Culinary Arts preferred.
• Knowledge of international cuisine and large-scale production.

Responsibilities

• Oversee daily In-Room Dining kitchen operations for consistency.
• Lead and motivate the culinary team to ensure quality and guest satisfaction.
• Ensure meals follow recipes, standards and brand expectations.
• Monitor food quality, portions, and presentation before serving.
• Coordinate with In-Room Dining team for timely orders.
• Support menu planning and seasonal promotions with culinary leadership.
• Manage inventory, requisitions and stock rotation.
• Maintain high standards of hygiene, safety, and sanitation.
• Train and develop kitchen staff to improve performance.
• Monitor costs, labour productivity and wastage to meet targets.

Skills

Culinary leadership

Food safety & hygiene

Team management

Quality control

Education

Diploma or professional certification in Culinary Arts

Job description

Shangri-La Singapore invites an experienced Sous Chef (In-Room Dining) to join our culinary team. You will oversee the In-Room Dining kitchen, lead the culinary crew and ensure exceptional quality and guest satisfaction in every service.

You will uphold brand standards and collaborate with leadership on menu execution. The ideal candidate has 8+ years of culinary experience, including supervisory roles in hotel or upscale dining, with strong knowledge of international cuisine, food safety, and