Sous Chef – Japanese Restaurant

About the role

The Sous Chef for the Japanese Restaurant at Makati Shangri‑La will lead the kitchen team in delivering authentic Japanese cuisine while upholding the hotel’s high standards of quality, hygiene and service. This role combines culinary expertise with strong operational oversight in a fast‑paced, upscale environment.

Key responsibilities

• Manage day‑to‑day kitchen operations, including cost control, inventory and hygiene standards.
• Supervise, train and schedule kitchen staff, ensuring consistent performance and teamwork.
• Maintain inter‑departmental communication and coordinate with front‑of‑house teams.
• Implement and enforce standardized procedures, policies and quality standards.
• Oversee preparation and presentation of cold dishes, salads, sliced meats and desserts.
• Monitor food safety, cleanliness and compliance with hotel regulations.

Required profile

• Minimum 3 years experience as a Sous Chef in an international hotel or resort.
• Strong background in Japanese restaurant kitchens.
• Proficiency in selecting, preparing and presenting cold foods.
• Fluent oral and written English.
• Mobile and able to work at any Shangri‑La property in the Philippines.
• Outgoing, people‑oriented, self‑starter with a team‑building mindset.

Required skills

• Japanese cuisine preparation
• Cold food plating
• Recipe execution with visual focus

What we offer

• Local compensation package