Chef de Cuisine

Dusit Thani Mactan Cebu Resort; Lapu-Lapu; In loco; PHP 1.800.000 - 2.800.000; Tempo pieno

Descrizione del lavoro

Dusit Thani Mactan Cebu Resort in Lapu-Lapu City, Cebu seeks an experienced Chef de Cuisine to lead our culinary team. You will oversee menu design, recipe standardization, kitchen operations, and ensure top standards of quality, consistency, and presentation across all outlets.

The role requires 8+ years in professional kitchens, with at least 3 years in supervisory or head chef capacity, strong leadership, knowledge of diverse cuisines, strict food safety practices, and a focus on cost control

Competenze

• Formal culinary training or equivalent experience.
• Minimum of 8 years' experience as a chef, with at least 3 years in a supervisory or head chef capacity.
• Extensive knowledge of various cooking methods, ingredients, cuisines and dietary requirements.
• Strong leadership and team management skills.
• Excellent organisational and time management abilities, particularly in fast-paced service environments.
• In-depth understanding of food safety, health and hygiene regulations and best practices.
• Proficiency in food cost management and inventory control.
• Creativity and innovation in menu development and food presentation.
• Strong communication skills and the ability to work collaboratively with all departments.
• Physical stamina and the ability to work in a hot kitchen environment for extended periods.
• Experience in a hotel, restaurant or similar hospitality establishment is preferred.
• Knowledge of local and international cuisines relevant to the region is advantageous.

Mansioni

• Planning and designing menus in consultation with management and taking into account seasonal availability of ingredients and guest preferences.
• Overseeing all food preparation, cooking and presentation to ensure consistency with established standards and recipes.
• Managing kitchen staff, including recruitment, training, scheduling and performance management.
• Maintaining strict adherence to food safety, hygiene and sanitation standards, and ensuring all kitchen operations comply with local health regulations.
• Controlling food costs and waste through effective inventory management, portion control and supplier relationships.
• Monitoring and ordering ingredients and kitchen supplies to maintain adequate stock levels.
• Creating and implementing standard operating procedures and recipes to ensure consistency across all dishes.
• Collaborating with front-of-house staff to understand guest requirements and special dietary needs.
• Maintaining kitchen equipment and ensuring proper maintenance schedules are followed.
• Staying abreast of current culinary trends and techniques to continually enhance the menu offering.

Conoscenze

Leadership

Menu design

Food safety

Cost control

Staff management

Staff training

Inventory control

Communication

Formazione

Formal culinary training or equivalent experience

Descrizione del lavoro

About the role

We are seeking an experienced Chef de Cuisine to join our culinary team in Lapu-Lapu City, Cebu. This is a leadership position within our kitchen, where you will oversee all aspects of food preparation, kitchen operations, and culinary standards. As Chef de Cuisine, you will be responsible for maintaining the highest standards of food quality, consistency, and presentation whilst managing kitchen staff and ensuring compliance with health and safety regulations. This role is pivotal to delivering an exceptional dining experience to our guests and represents a significant opportunity to showcase your culinary expertise and leadership capabilities.

Key responsibilities

• Planning and designing menus in consultation with management and taking into account seasonal availability of ingredients and guest preferences

• Overseeing all food preparation, cooking and presentation to ensure consistency with established standards and recipes

• Managing kitchen staff, including recruitment, training, scheduling and performance management

• Maintaining strict adherence to food safety, hygiene and sanitation standards, and ensuring all kitchen operations comply with local health regulations

• Controlling food costs and waste through effective inventory management, portion control and supplier relationships

• Monitoring and ordering ingredients and kitchen supplies to maintain adequate stock levels

• Creating and implementing standard operating procedures and recipes to ensure consistency across all dishes

• Collaborating with front-of-house staff to understand guest requirements and special dietary needs

• Maintaining kitchen equipment and ensuring proper maintenance schedules are followed

• Staying abreast of current culinary trends and techniques to continually enhance the menu offering

What we're looking for

• Formal culinary training or equivalent experience gained through working in professional kitchen environments

• Minimum of 8 years' experience working as a chef, with at least 3 years in a supervisory or head chef capacity

• Extensive knowledge of various cooking methods, ingredients, cuisines and dietary requirements

• Strong leadership and team management skills with the ability to motivate and develop kitchen staff

• Excellent organisational and time management abilities, particularly in fast-paced service environments

• In-depth understanding of food safety, health and hygiene regulations and best practices

• Proficiency in food cost management and inventory control

• Creativity and innovation in menu development and food presentation

• Strong communication skills and the ability to work collaboratively with all departments

• Physical stamina and the ability to work in a hot kitchen environment for extended periods

• Experience in a hotel, restaurant or similar hospitality establishment is preferred

• Knowledge of local and international cuisines relevant to the region is advantageous