Sous Chef (In-Room Dining)

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

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 aSous Chef (In-Room Dining) to join our team!

Job Responsibilities

• Assist in overseeing the daily operations of the In-Room Dining kitchen to ensure smooth and efficient service.
• Lead, supervise and motivate the culinary team to deliver exceptional food quality and guest satisfaction.
• Ensure all food items are prepared and presented in accordance with established recipes, brand standards and hotel expectations.
• Monitor food quality, consistency, portion control and presentation before dishes are served to guests.
• Coordinate with the In-Room Dining Service team to ensure timely preparation and delivery of orders.
• Support menu planning, recipe development and seasonal promotions in collaboration with the culinary leadership team.
• Manage inventory levels, food requisitions and stock rotation to ensure optimal kitchen operations.
• Maintain high standards of food hygiene, sanitation and workplace safety in compliance with local regulations and company policies.
• Assist in training, coaching and developing kitchen colleagues to enhance their culinary skills and performance.
• Monitor and control food costs, labour productivity and wastage to achieve departmental objectives.

Job Requirements

• Minimum 8 years of relevant culinary experience, with at least 2 years in a supervisory role within a hotel or upscale dining environment.
• Diploma or professional certification in Culinary Arts or a related discipline is preferred.
• Strong knowledge of international cuisine and large-scale food production operations.
• Experience in hotel In-Room Dining, All-Day Dining or Banquet operations will be an advantage.
• Good understanding of food safety, hygiene and sanitation standards.
• Proven leadership skills with the ability to manage and develop a diverse culinary team.
• Strong organizational, communication and problem-solving skills.
• Willingness to work shifts, weekends and public holidays.