Sous Chef — Lead Menu Creation, Events & Kitchen Excellence

Shangri-La Group; Singapore; On-site; SGD 50,000 - 80,000; Full time

Job summary

Shangri-La Rasa Sentosa, Singapore is seeking a dedicated Sous Chef to join our culinary team. You will develop daily menus, supervise kitchen operations, and ensure high‑quality food delivery in line with brand standards.

The role requires experience in restaurant or hotel kitchens, knowledge of local and Western cuisines, and strong food hygiene practices. Shift work and event catering experience are advantageous.

Qualifications

• Experience working in restaurant or hotel/resort kitchen environments.
• Knowledge of various cooking specializations including Hot Local and Western cuisines.
• Experience in a la carte menu planning and event management.
• Strong understanding of food hygiene and sanitation compliance.
• Experience in outside catering events is an advantage.
• Willingness to work shifts.

Responsibilities

• Develop and support daily menu planning and design for assigned outlets to enhance guest satisfaction.
• Ensure consistent delivery of high‑quality food and beverage items to meet brand standards.
• Supervise daily kitchen operations to maintain smooth workflow and timely service.
• Manage food production according to projected covers to optimize resource use and minimize waste.
• Implement and maintain hygiene and sanitation standards in compliance with food safety regulations.
• Collaborate with the Executive Sous Chef to coordinate kitchen activities and operational goals.
• Monitor and control food costs and inventory to maximize outlet profitability.
• Support event catering and a la carte menu execution to meet diverse guest needs.

Skills

Kitchen leadership

Menu planning

Food hygiene

Culinary skills

Shift work

Event catering

Job description

Shangri-La Rasa Sentosa, Singapore is seeking a dedicated Sous Chef to join our culinary team. You will develop daily menus, supervise kitchen operations, and ensure high‑quality food delivery in line with brand standards.

The role requires experience in restaurant or hotel kitchens, knowledge of local and Western cuisines, and strong food hygiene practices. Shift work and event catering experience are advantageous.