Sous Chef

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

Role summary

At Shangri-La Singapore, this Sous Chef role focuses on overseeing daily operations of the local cuisine section, including wok and live cooking stations and ensuring smooth execution of high‑volume buffet service with consistent quality and speed. The employer notes degree in Culinary Arts or equivalent professional training and at least 8 years of culinary experience with at least 3 years in a supervisory role, preferably in buffet or high‑volume hotel dining.

Summary based on employer-provided role details.

Role highlights

Responsibilities

Oversee daily operations of the local cuisine section, including wok and live cooking stations.
Ensure smooth execution of high‑volume buffet service with consistent quality and speed.
Supervise live station performance, ensuring engaging guest interaction and showmanship.
Maintain authenticity and excellence in local dishes, including wok‑fried specialties.
Lead, train, and mentor chefs assigned to buffet and live cooking stations.

Requirements

Degree in Culinary Arts or equivalent professional training.
Minimum 8 years of culinary experience with at least 3 years in a supervisory role, preferably in buffet or high‑volume hotel dining
Strong expertise in local cuisine and wok cooking techniques.
Proven experience managing live cooking stations or open kitchens.
Demonstrated leadership skills with experience supervising kitchen teams.

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.