Junior Sous Chef (In Room Dining)

Culinary Permanent Estimated $2,800 - $4,500 / month (title-based)

Role summary

At Shangri-La Singapore, this Junior Sous Chef (In Room Dining) role focuses on assisting in overseeing daily in-room dining kitchen operations to ensure smooth and efficient service. Requirements include degree in Culinary Arts or equivalent professional qualification and at least 6 years of culinary experience, preferably in hotel or in-room dining operations.

Summary based on employer-provided role details.

Role highlights

Responsibilities

Assist in overseeing daily in-room dining kitchen operations to ensure smooth and efficient service.
Ensure timely preparation and delivery of orders while maintaining food quality and presentation standards.
Supervise kitchen team members and coordinate workflow during service periods.
Maintain consistency in recipes, portion control, and plating standards.
Ensure all dishes meet Shangri‑La brand standards and guest expectations.

Requirements

Degree in Culinary Arts or equivalent professional qualification.
Minimum 6 years of culinary experience, preferably in hotel or in-room dining operations.
Experience in supervising teams in a fast-paced kitchen environment.
Strong understanding of food safety, hygiene, and HACCP standards. Ability to manage high-volume orders with attention to detail and accuracy.
Good communication and coordination skills with both kitchen and service teams. Positive attitude with strong leadership and team development skills. Flexibility to work shifts, including weekends, public holidays, and late-night operations.

Role Quick Info

Company Shangri-La Group

Brand Shangri-La Singapore

Category Culinary

Location Singapore

Work type Permanent

Pay Estimated $2,800 - $4,500 / month (title-based)

Pay is shown when the employer lists it.
Estimated pay is based on the role and should be validated on the employer page and/or job listing.