Chef De Cuisine Garde Manger

Universal Hotels and Resorts, Inc.; Cebu City; On-site; PHP 900,000 - 1,300,000; Full time

Job summary

Universal Hotels and Resorts, Inc. is seeking a Chef de Cuisine to lead culinary operations for a designated luxury hotel outlet in Cebu City, ensuring top food quality, presentation, and guest satisfaction.

You will oversee menu development, kitchen leadership, cost control, and compliance with hygiene standards while upholding brand standards and collaborating with other departments to deliver exceptional dining experiences.

Qualifications

• Bachelor’s degree or diploma in Culinary Arts, Hospitality Management, or a related field.
• 5–7 years of progressive culinary experience, with 2–3 years in a supervisory role in luxury settings.
• Strong knowledge of international and contemporary cuisine, menu development and presentation.
• Proven leadership, staff supervision and team development.
• Solid understanding of food cost control, inventory management and budgeting.
• Extensive knowledge of food safety, sanitation and HACCP standards.
• Excellent organizational, leadership and communication skills.
• Ability to work in a fast-paced, high-pressure environment with high quality standards.
• Creative and innovative with a passion for exceptional dining experiences.
• Proficiency in kitchen management systems and basic computer applications is an advantage.

Responsibilities

• Lead and manage daily kitchen operations with high culinary standards.
• Develop and update menus reflecting luxury brand, seasonality and guest preferences.
• Supervise, train and mentor kitchen staff for excellence and teamwork.
• Ensure dishes are prepared and presented per recipes and standards.
• Monitor food quality, taste and portion control for consistency.
• Manage food cost, inventory, and purchasing to meet budgets and minimize waste.
• Enforce strict compliance with food safety, sanitation, and hygiene standards.
• Coordinate with purchasing and suppliers for timely, quality ingredients.
• Collaborate with F&B and Events teams for banquets and promotions.
• Conduct regular kitchen inspections and maintain cleanliness and equipment use.
• Monitor staff scheduling, productivity and performance for coverage.
• Support performance evaluations and culinary staff development.
• Stay updated on trends and introduce innovative ideas to enhance dining.

Skills

Leadership

Menu Development

Food Cost Control

Kitchen Budgeting

HACCP

Staff Training

Quality Standards

Brand Standards

Communication

Contemporary Cuisine

Education

Bachelor's degree in Culinary Arts or Hospitality Management

Tools

Kitchen management systems

Job description

About the role

The Chef de Cuisine is responsible for leading the culinary operations of a designated outlet/section, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role oversees menu development, food preparation, kitchen team leadership, and cost control while maintaining strict compliance with hygiene and safety standards. The Chef de Cuisine drives culinary innovation, upholds the brand standards, and collaborates with other departments to deliver exceptional dining experiences consistent with luxury hospitality expectations.

Job Responsibilities

• Lead and manage the daily operations of the assigned kitchen, ensuring efficient workflow and high culinary standards.
• Plan, develop, and update menus that reflect the hotel’s luxury brand, seasonal availability, and guest preferences.
• Supervise, train, and mentor kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement.
• Ensure all dishes are prepared and presented according to established recipes, quality standards, and presentation guidelines.
• Monitor food quality, taste, and portion control to maintain consistency and guest satisfaction.
• Manage food cost, inventory levels, and purchasing to meet budget targets and minimize waste.
• Enforce strict compliance with food safety, sanitation, and hygiene standards in accordance with local regulations and hotel policies.
• Coordinate with purchasing and suppliers to ensure the timely availability of high-quality ingredients.
• Collaborate with the Food & Beverage and Events teams to support banquets, special functions, and promotional activities.
• Conduct regular kitchen inspections and maintain cleanliness, organization, and proper equipment use.
• Monitor staff scheduling, productivity, and performance to ensure adequate coverage during operations.
• Participate in performance evaluations and provide coaching and development for culinary team members.
• Stay updated on culinary trends and continuously introduce innovative ideas to enhance the dining experience.

Qualifications

• Bachelor’s degree or diploma in Culinary Arts, Hospitality Management, or a related field.
• Minimum of 5–7 years of progressive culinary experience, with at least 2–3 years in a supervisory or Chef de Cuisine / Sous Chef role in a luxury hotel or high-end restaurant.
• Strong knowledge of international and contemporary cuisine, menu development, and food presentation standards.
• Proven experience in kitchen leadership, staff supervision, and team development.
• Solid understanding of food cost control, inventory management, and kitchen budgeting.
• Extensive knowledge of food safety, sanitation, and HACCP standards.
• Excellent organizational, leadership, and communication skills.
• Ability to work in a fast-paced, high-pressure environment while maintaining high quality standards.
• Creative and innovative with a passion for delivering exceptional dining experiences.
• Proficiency in kitchen management systems and basic computer applications is an advantage.