Chef de Cuisine, Red Lantern

Solaireresort; Manila; On-site; PHP 600,000 - 1,200,000; Full time

Job summary

A prestigious hotel in Metro Manila is seeking an experienced culinary supervisor. This role involves training and supervising kitchen staff, ensuring compliance with food quality and safety standards, and efficiently managing kitchen operations. Candidates should have a degree in Culinary Arts, at least 5 years of experience, and be trained in food safety protocols. The position requires strong leadership skills and the ability to work in shifting schedules.

Qualifications

• At least 5 years of experience in culinary roles with expertise in food product quality.
• Degree in Culinary Arts or equivalent required.
• Trained in Food Safety (HACCP / ISO22000).

Responsibilities

• Train, supervise, and work with all culinary staff during shifts.
• Ensure food is prepared according to hotel standard recipes.
• Maintain cleanliness and safety in the kitchen and food storage areas.
• Supervise daily cleaning of walk-in and reach-in boxes for safety.
• Assign duties to employees for efficient kitchen operation and cost control.
• Visually inspect and select fresh ingredients; maintain hygiene and safety standards.
• Adhere to Solaire Integrated Food Safety System, Fire Safety, and Occupational Safety requirements.
• Report equipment needs to chef and engineering for timely service.

Skills

Kitchen leadership

Food safety

Food preparation

Menu design

Quality control

Education

Degree in Culinary Arts or equivalent

Job description

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

Job Description

• Train, supervise, and work with all cook and culinary staff** to prepare, cook, and present food according to hotel standard recipes to create quality food products.
• Responsible for multiple culinary work stations**, ensuring the efficiency of the line and kitchen operations during scheduled shifts in accordance with specifications, standards, and safety requirements (food safety, occupational safety, fire safety).

Experience Required

• At least 5 years of experience
• Expertise in food product, presentation, quality, and preparation
• Knowledge of menu concept and design

Duties & Responsibilities

• Perform other duties as necessary and assigned, such as VIP parties and staff meetings.
• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
• Assign detailed duties to all employees for efficient kitchen operation.
• Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl, and other high-standard food products for all menu items.
• Comply with Solaire's Integrated Food Safety System, Fire Safety, and Occupational Safety requirements.
• Take necessary steps to ensure safety protocols are followed and implemented during duty.

Functional Job Responsibilities

• Read and apply math skills for recipes.
• Process requisitions for supplies.
• Select, train, and supervise kitchen staff to maintain proper coverage while controlling payroll costs.
• Perform a combination of supportive functions as determined by the manager, based on hotel requirements.
• Produce food according to the established Solaire Integrated Food Safety System standards.
• Ensure proper receiving, storage (including temperature settings), and rotation of food products to comply with hygiene regulations.
• Adhere to control procedures for cost and quality.
• Report any equipment in need of repair to the chef and engineering for service.
• Maintain vacation schedules to ensure proper staffing.

Requirements

• Degree in Culinary Arts or equivalent
• Willingness to work in shifting schedules
• Trained and knowledgeable in Food Safety (HACCP / ISO22000)