Senior Sous Chef (The Line)

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

Role summary

At Shangri-La Singapore, this Senior Sous Chef (The Line) role focuses on assisting in leading and managing the kitchen operations for The Line, including buffet and à la carte service and supervising CDPs, Demi Chefs, and Commis across multiple live stations and sections (e.g., Asian, Western, Indian, Cold, Grill). The employer notes at least 5–7 years of experience in culinary operations, with at least 2 years in a Sous Chef or Senior Sous Chef role.

Summary based on employer-provided role details.

Role highlights

Responsibilities

Assist in leading and managing the kitchen operations for The Line, including buffet and à la carte service.
Supervise CDPs, Demi Chefs, and Commis across multiple live stations and sections (e.g., Asian, Western, Indian, Cold, Grill).
Ensure food quality, taste, and presentation are consistent and meet restaurant standards.
Oversee daily mise en place, food production, and buffet setup.
Maintain high standards of hygiene, food safety, and cleanliness (HACCP compliance).

Requirements

Minimum 5–7 years of experience in culinary operations, with at least 2 years in a Sous Chef or Senior Sous Chef role.

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.