Sous Chef (Banquet) (174852)

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 Sous Chef (Banquet) to join our team!

Job Responsibilities

Assist the Chef de Cuisine in managing all banquet kitchen operations
Oversee the preparation, cooking, and presentation of banquet menus to ensure consistency and quality
Ensure timely execution of food service for events, functions, and large‑scale banquets
Supervise, train, and motivate the banquet kitchen team to maintain high performance standards
Ensure strict compliance with food safety, hygiene, and sanitation regulations
Participate in menu planning, food tasting, and development for banquet offerings
Control food costs, manage inventory, and minimise wastage through proper planning and execution
Coordinate closely with the Banquet Operations team to ensure smooth event execution
Monitor kitchen equipment usage and report maintenance needs promptly
Act as the chef‑in‑charge in the absence of senior kitchen management

Job Requirements

Minimum Diploma or Certificate in Culinary Arts or relevant professional qualification
At least 5 years of relevant culinary experience, with prior exposure to banquet operations
Proven experience in a supervisory or junior management kitchen role
Strong knowledge of food safety standards, hygiene practices, and kitchen operations
Ability to lead and manage a team in a high‑volume, fast‑paced environment
Excellent organisational and communication skills
Willingness to work shifts, weekends, public holidays, and large‑scale events
Passion for culinary excellence and continuous improvement