Junior Sous Chef (Lobby Lounge)

Shangri-La Group; Singapore; On-site; SGD 47,000 - 74,000; Full time

Job summary

Shangri-La Singapore invites applications for a Junior Sous Chef (Lobby Lounge). The role requires a certificate in Culinary Arts and at least six years of experience in luxury or high-volume dining.

You will assist in daily operations, ensure top-quality dishes, and lead a kitchen team with a focus on guest satisfaction. Ideal candidates are experienced, detail-oriented, and able to work under pressure in a premium hotel setting, maintaining strict safety and hygiene standards while

Qualifications

• Certificate or professional qualification in Culinary Arts or related discipline.
• Minimum 6 years of culinary experience in luxury hotels, upscale restaurants, or high-volume dining.
• Strong knowledge of culinary techniques, food preparation, kitchen operations, and quality standards.
• Solid understanding of food safety regulations, HACCP, and sanitation practices.
• Proven ability to lead, coach and develop team members in fast-paced environments.
• 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.

Responsibilities

• Assist the Chef de Cuisine in managing daily Lobby Lounge kitchen operations, ensuring smooth service.
• Take responsibility in the absence of the Chef de Cuisine for seamless continuity.
• Maintain the highest standards of food quality, taste, presentation, and consistency.
• Lead, motivate, and coach kitchen colleagues to achieve excellence and development.
• Support planning and execution of à la carte menus, afternoon tea, seasonal specials, and promotions.
• Ensure all preparation follows established recipes, standards, and portion controls.
• Monitor quality during prep and service; take corrective actions as needed.
• Uphold strict food safety, hygiene, sanitation and workplace safety standards.
• Assist inventory, stock requisition, receiving, storage and cost control to minimise wastage.
• Collaborate with Front Office and F&B service teams to ensure timely service and exceptional guest dining.

Skills

Culinary skills

Team leadership

Food safety

Quality standards

Organisational skills

Communication

Guest satisfaction focus

Education

Culinary certificate/qualification

Job description

[Not translated in selected language]

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.