Chef de Cuisine – Luxury Grill Maestro, Lead & Create

Shangri-La's Boracay Resort & Spa; Makati; On-site; PHP 1,200,000 - 1,800,000; Full time

Job summary

Makati Shangri-La is seeking a Chef de Cuisine (Sage Grill) to lead the Grill & Bar kitchen, directing daily operations, menu development, and culinary creativity. You will collaborate with the bar team to ensure seamless food and beverage synergy while upholding brand standards.

The ideal candidate brings luxury-hotel experience, a passion for quality, and the ability to coach a team toward exceptional guest dining experiences. Flexibility to work shifts is required.

Qualifications

• Must have experience in a luxury restaurant or 5* hotel kitchen.
• Fluent in English; strong written and verbal communication.
• Self-starter and team player with a passion for quality.
• Willing to work shifts and maintain high culinary standards.

Responsibilities

• Oversee day-to-day kitchen operations for the Grill & Bar, ensuring smooth service during lunch, dinner, and peak hours.
• Maintain high culinary standards for grilled items, bar snacks, and comfort dishes.
• Ensure consistency in taste, presentation, and portioning; conduct regular line checks and supervise food production.
• Ensure compliance with HACCP and all hygiene SOPs.
• Train and mentor team members in grilling techniques, butchery, smoking, seasoning, and plating standards.
• Foster positive team culture, manage food cost, yield, stock levels, and wastage control.
• Work closely with purchasing to source premium meats, seafood, and seasonal items.

Skills

Culinary leadership

Team management

Menu development

Cost control

HACCP knowledge

Training & mentoring

Job description

Makati Shangri-La is seeking a Chef de Cuisine (Sage Grill) to lead the Grill & Bar kitchen, directing daily operations, menu development, and culinary creativity. You will collaborate with the bar team to ensure seamless food and beverage synergy while upholding brand standards.

The ideal candidate brings luxury-hotel experience, a passion for quality, and the ability to coach a team toward exceptional guest dining experiences. Flexibility to work shifts is required.