Sous Chef

SHANGRI-LA HOTEL LIMITED; Singapore; On-site; SGD 50,000 - 84,000; Full time

Job summary

Shangri-La Singapore is recruiting a Sous Chef, Banquet to lead the banquet kitchen and oversee operations for conferences, weddings, and corporate events, ensuring exceptional food quality and guest satisfaction.

You will require a Diploma or professional culinary qualification, with at least 6 years of culinary experience including 3 in supervision, and a strong grasp of large-scale banquet production, cost control, and HACCP.

Qualifications

• Diploma or professional qualification in Culinary Arts, Hospitality Management, or a related discipline.
• Minimum 6 years of relevant culinary experience, with at least 3 years in a supervisory position within banquet kitchen or hotel environment.
• Strong knowledge of large-scale banquet production, buffet operations, plated service, and event catering.
• Proven leadership skills with the ability to motivate, train, and manage a diverse culinary team.
• Strong understanding of food cost control, inventory management, and kitchen operational planning.
• Good knowledge of food safety regulations, HACCP, and hygiene standards.

Responsibilities

• Assist the Chef de Cuisine, Executive Sous Chef and Executive Chef in overseeing the daily operations of the Banquet Kitchen, ensuring exceptional food quality and guest satisfaction for all events and functions.
• Lead and supervise the banquet culinary team to deliver seamless operations for conferences, weddings, corporate functions, and special events.
• Ensure all banquet dishes are prepared and presented in accordance with established recipes, quality standards, and brand expectations.
• Coordinate and organise banquet production schedules to ensure timely preparation and execution of multiple events simultaneously.
• Monitor food quality, consistency, and portion control to maintain high culinary standards across all banquet offerings.
• Manage inventory levels, stock ordering, and food cost control measures to achieve departmental financial objectives.
• Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards at all times.
• Train, coach, and develop culinary team members to enhance their skills, productivity, and career growth.
• Collaborate closely with the Events, Banquet Operations, and Food & Beverage teams to support event requirements and guest expectations.
• Maintain a safe, clean, and well-organised kitchen environment, ensuring the proper use, maintenance, and storage of kitchen equipment.

Skills

Banquet operations

Culinary leadership

Food cost control

HACCP compliance

Staff training

Event catering

Kitchen management

Education

Diploma in Culinary Arts

Job description

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 Sous Chef, Banquet to join our team!

Job Responsibilities

• Assist the Chef de Cuisine, Executive Sous Chef and Executive Chef in overseeing the daily operations of the Banquet Kitchen, ensuring exceptional food quality and guest satisfaction for all events and functions.
• Lead and supervise the banquet culinary team to deliver seamless operations for conferences, weddings, corporate functions, and special events.
• Ensure all banquet dishes are prepared and presented in accordance with established recipes, quality standards, and brand expectations.
• Coordinate and organise banquet production schedules to ensure timely preparation and execution of multiple events simultaneously.
• Monitor food quality, consistency, and portion control to maintain high culinary standards across all banquet offerings.
• Manage inventory levels, stock ordering, and food cost control measures to achieve departmental financial objectives.
• Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards at all times.
• Train, coach, and develop culinary team members to enhance their skills, productivity, and career growth.
• Collaborate closely with the Events, Banquet Operations, and Food & Beverage teams to support event requirements and guest expectations.
• Maintain a safe, clean, and well-organised kitchen environment, ensuring the proper use, maintenance, and storage of kitchen equipment.

Job Requirements

• Diploma or professional qualification in Culinary Arts, Hospitality Management, or a related discipline.
• Minimum 6 years of relevant culinary experience, with at least 3 years in a supervisory position within a banquet kitchen or reputable hotel environment.
• Strong knowledge of large-scale banquet production, buffet operations, plated service, and event catering.
• Proven leadership skills with the ability to motivate, train, and manage a diverse culinary team.
• Strong understanding of food cost control, inventory management, and kitchen operational planning.
• Good knowledge of food safety regulations, HACCP, and hygiene standards.
• Excellent organisational, communication, and problem-solving skills with the ability to perform under pressure.
• Able to work flexible shifts, including weekends, public holidays, and extended hours based on operational requirements.