Sous Chef (Banquet Kitchen)

About Us

Find Your Shangri-La in Shangri-La.

Headquartered in Hong Kong SAR, Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Today, the Group owns, operates and manages 100+ hotels under our family of five brands: Shangri-La Hotels & Resorts, Shangri-La Signatures, Kerry Hotels, JEN by Shangri-La, and Traders.

Luxury 5-Star Hotel in Hong Kong | Kowloon Shangri-La

About the Role

As a Sous Chef – Banquet Kitchen, you will be focusing on delivering exceptional dining experiences by ensuring timely, courteous and professional service.

Key Responsibilities

• Oversee daily kitchen operations to ensure high standards of food preparation and service.
• Ensure consistent food quality, presentation, portion control, and freshness according to Hotel standard.
• Coordinate with the team on restaurant / banquet production and supervise junior kitchen staff.
• Maintain hygiene, safety and quality standards in kitchen operations.
• Support cost control through waste reduction, proper storage, and efficient use of resources.
• Attend weekly meetings with the Executive Chef for business strategic planning and review on-going action plan progress.
• Assist in menu planning and promotions, as well as food tasting sessions.
• Perform any other duties as assigned by Management.

About You

• Form 5 or certificate holder of western kitchen of vocational training council.
• 8-10 years of relevant experience in international class Hotels with similar capacities, including 3 years in a supervisory role.
• Solid understanding of section operations, cost control, procurement, HACCP, and safety standards.
• Strong leadership, organization and communicational skills with customer-oriented mindset.
• Good command of written and spoken English and Chinese.