Chef de Cuisine Fresh (All Day Dining)

Solaire Resort; Parañaque; On-site; PHP 900,000 - 1,300,000; Full time

Job summary

Solaire Resort in Manila is seeking a seasoned Chef de Cuisine to lead and mentor our culinary team, ensuring food prepared to the highest luxury hotel standards.

The ideal candidate has degree in Culinary Arts, at least five years in a five‑star hotel, and a proven track record in menu development, culinary innovation, and strict quality control.

This full‑time role requires strong leadership, cost awareness, and a passion for creating exceptional dining experiences.

Qualifications

• Degree in Culinary Arts or related field.
• Minimum 5 years in a luxury five‑star hotel.
• Proven experience as Chef de Cuisine.
• Strong skills in menu conceptualisation and design.
• Demonstrated ability to develop high quality, innovative menus.

Responsibilities

• Train and supervise kitchen staff to maintain quality and standards.
• Ensure proper receiving, storage, and rotation of ingredients.
• Control cost, portioning, and menu execution with accuracy.
• Address equipment maintenance with chefs and engineering.

Skills

Menu development

Culinary innovation

Food preparation

Staff supervision

Education

Culinary Arts degree

Job description

• State/Province National Capital Region (Manila)
• Country Philippines

Job Description

POSITION SUMMARY

Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

ESSENTIAL DUTIES & RESPONSIBILITIES

Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings

Supervise daily cleaning of walk-in and reach-in boxes for safety reasons

Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items

Read and employ math skills for the following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff so that proper coverage is maintained while keeping payroll costs in line

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel

Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations

Adhere to control procedures for cost and quality

Report any equipment in need of repair to chef and engineering for service

Maintain vacation schedule for proper staffing

Requirements

Degree in Culinary Arts or a related field.

Proven experience as a Chef de Cuisine.

Minimum of 5 years of experience in a luxury five-star hotel environment.

Strong expertise in food preparation, product quality, presentation, and menu development.

Demonstrated ability in menu conceptualisation, design, and culinary innovation.