Assistant Chief Butcher

Solaire Resort; Philippines; Hybrid; PHP 600,000 - 1,100,000; Full time

Job summary

Solaire Resort in the Philippines is seeking an experienced culinary professional to lead the Butchery section and ensure high standards of quality and hygiene.

Reporting to Sous Chef, you will supervise Commis, maintain recipes, support HACCP programs, and develop the culinary team while meeting the hotel’s luxury expectations. Applicants should have 5+ years in luxury hotel/F&B, a postgraduate diploma, and availability for overtime and weekend work.

Qualifications

• Must have at least 5 years of culinary experience in junior positions with an internationally recognized luxury hotel chain or food & beverage establishment
• Postgraduate and/or completed Apprenticeship with Diploma
• Must be able to work overtime, holidays and weekends if and when required

Responsibilities

• Responsible for ensuring customer satisfaction of all clients
• Participates in the activities of cooks and other kitchen personnel engaged in preparing and cooking food in the hotel and restaurant, by performing the following duties
• In charge of the Butchery section
• Reports directly to the Junior Sous Chef or Sous Chef
• Supervises and guides the Commis
• Actively supports Hygiene and HACCP programs
• Ensures maintenance of established standards
• Assists in developing the culinary team
• Maintains all recipes
• Supervises and guides Junior kitchen staff

Education

Postgraduate diploma

Job description

• State/Province NCR
• Country Philippines

Job Description

• Responsible for ensuring customer satisfaction of all clients
  
• Participates in the activities of cooks and other kitchen personnel engaged in preparing and cooking food in the hotel and restaurant, by performing the following duties:
  
• In charge of the Butchery section
  
• Reports directly to the Junior Sous Chef or Sous Chef
  
• Supervises and guides the Commis
  
• Actively supports Hygiene and HACCP programs
  
• Ensures maintenance of established standards
  
• Assists in developing the culinary team
  
• Maintains all recipes
  
• Supervises and guides Junior kitchen staff
  

Requirements

• Must have at least 5 years of culinary experience in junior positions with an internationally recognized luxury hotel chain or food & beverage establishment
  
• Postgraduate and/or completed Apprenticeship with Diploma
  
• Must be able to work overtime, holidays and weekends if and when required