Sous Chef (Banquet)

At ShangriLa Singapore we are a heartwarming 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 worklife balance and recognition for your efforts.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt ShangriLa Singapore is a sophisticated urban retreat for business and leisure travellers. Our 792 luxurious guestrooms and suites span across three distinct wings including familythemed rooms supported by dedicated familyfocused 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 largescale 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 chefincharge 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 highvolume fastpaced environment
• Excellent organisational and communication skills
• Willingness to work shifts weekends public holidays and largescale events
• Passion for culinary excellence and continuous improvement