Sous Chef, Garde Manger

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, a tranquil and sincere working environment, work-life balance and recognition for our colleagues’ efforts. Shangri-La Singapore is a luxurious sanctuary set amid 15 acres of lush greenery, just minutes from the vibrant Orchard Road shopping and entertainment district. The hotel offers a range of beautifully appointed guestrooms and suites, award-winning dining experiences, extensive meeting and event facilities, and recreational amenities, providing an exceptional setting for both our guests and colleagues. We are looking for a Sous Chef, Garde Manger to join our team! Job Responsibilities • Assist overseeing the daily operations of the Garde Manger section, ensuring smooth and efficient kitchen operations. • Lead, supervise and guide the Garde Manger culinary team in the preparation and presentation of cold dishes, salads, appetisers, terrines, canapes, cold platters and other menu items. • Ensure all food is prepared and presented according to established recipes, quality standards, portion specifications and presentation guidelines. • Maintain high standards of food quality, consistency, creativity and presentation across all Garde Manger offerings. • Support menu planning and development by contributing ideas for new dishes, seasonal offerings and improvements to existing menus. • Monitor food production, stock levels, food costs, wastage and portion control to support operational efficiency and achieve financial objectives. • Ensure the proper storage, rotation, labelling and handling of ingredients in accordance with established food safety and hygiene requirements. • Maintain the highest standards of cleanliness, sanitation, food safety and workplace safety within the Garde Manger section. • Train, coach and develop culinary colleagues by providing hands-on guidance to strengthen their technical skills, product knowledge and overall performance. • Work closely with other Culinary and Food & Beverage teams to ensure seamless operations and the timely delivery of high-quality dining experiences for our guests. Job Requirements • Diploma or professional qualification in Culinary Arts or a related discipline. • Minimum 8 years of relevant culinary experience, with strong exposure to Garde Manger or cold kitchen operations, preferably within a luxury hotel, reputable restaurant or high-volume culinary environment. • Strong knowledge and technical skills in Garde Manger preparation, including salads, appetisers, terrines, canapes, cold platters and other cold kitchen items. • Strong leadership and people management skills, with the ability to train, motivate and develop a culinary team. • Good understanding of food safety, hygiene standards, kitchen sanitation and safe food-handling practices. • Good knowledge of food costing, portion control, inventory management and waste reduction. • Creative, detail-oriented and passionate about delivering consistently high standards of food quality, presentation and guest satisfaction. • Strong team player with good communication and interpersonal skills, and the flexibility to work shifts, weekends and public holidays when required.