Sous Chef

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

Role summary

At Shangri-La Singapore, this Sous Chef role focuses on leading the daily operations of the local cuisine section, ensuring authentic, high-quality buffet and live cooking experiences. Requirements include a diploma or degree in Culinary Arts or equivalent professional training.

Summary based on employer-provided role details.

Role highlights

Responsibilities

Lead the daily operations of the local cuisine section, ensuring authentic, high-quality buffet and live cooking experiences.
Oversee daily operations of the local cuisine section, including wok and live cooking stations, to ensure efficient service delivery
Supervise live cooking stations to ensure engaging guest interaction and professional showmanship
Maintain authenticity and excellence in local dishes, focusing on wok-fried specialties
Lead, train, and mentor chefs assigned to buffet and live cooking stations to enhance team performance

Requirements

Diploma or 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
Proven experience managing live cooking stations or open kitchens
Ability to perform under pressure in fast-paced, guest-facing environments
Good communication skills with a proactive and service-oriented mindset

Role Quick Info

Company Shangri-La Group

Brand Shangri-La Singapore

Category Culinary

Location Singapore

Address 22 Orange Grove Road, 258350

Work type Permanent

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

Employer-listed pay is shown as published.
Other ranges are HiredInn estimates based on the role title or role area. Confirm pay with the employer before applying.