Sous Chef (In-Room Dining)

At Shangri-La Singapore, we are a heart-warming 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 each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Sous Chef (In-Room Dining) to join our team!

Job Responsibilities

• Assist in overseeing the daily operations of the In-Room Dining kitchen to ensure smooth and efficient service.
• Lead, supervise and motivate the culinary team to deliver exceptional food quality and guest satisfaction.
• Ensure all food items are prepared and presented in accordance with established recipes, brand standards and hotel expectations.
• Monitor food quality, consistency, portion control and presentation before dishes are served to guests.
• Coordinate with the In-Room Dining Service team to ensure timely preparation and delivery of orders.
• Support menu planning, recipe development and seasonal promotions in collaboration with the culinary leadership team.
• Manage inventory levels, food requisitions and stock rotation to ensure optimal kitchen operations.
• Maintain high standards of food hygiene, sanitation and workplace safety in compliance with local regulations and company policies.
• Assist in training, coaching and developing kitchen colleagues to enhance their culinary skills and performance.
• Monitor and control food costs, labour productivity and wastage to achieve departmental objectives.

Job Requirements

• Minimum 8 years of relevant culinary experience, with at least 2 years in a supervisory role within a hotel or upscale dining environment.
• Diploma or professional certification in Culinary Arts or a related discipline is preferred.
• Strong knowledge of international cuisine and large-scale food production operations.
• Experience in hotel In-Room Dining, All-Day Dining or Banquet operations will be an advantage.
• Good understanding of food safety, hygiene and sanitation standards.
• Proven leadership skills with the ability to manage and develop a diverse culinary team.
• Strong organizational, communication and problem-solving skills.
• Willingness to work shifts, weekends and public holidays.