Chef de Partie (High Street Cafe)

Shangri-La Group; Manila; Sur place; PHP 600 000 - 1 200 000; Plein temps

Résumé du poste

Shangri-La The Fort, Manila invites an experienced kitchen leader to join our premium hotel, overseeing culinary operations in the absence of the Sous Chef. You will guide a team of chefs to deliver high-quality, timely dishes that meet our standards.

The role requires at least 5 years in an international hotel, strong cost control, menu planning, and fluency in English. Knowledge of HACCP/ISO22000 is essential, with a collaborative, detail-oriented approach to excellence.

Qualifications

• College graduate with degree in Culinary Arts or equivalent.
• Minimum 5 years in an international hotel kitchen.
• Up-to-date culinary trends knowledge.
• Knowledge of food costing, budgeting, and menu planning.
• Fluent in English (oral and written).
• Knowledge of HACCP and ISO 22000 standards.
• Creative, detail-oriented, outgoing, and a team-builder.
• Right to work in the Philippines.

Responsabilités

• Lead the kitchen in the absence of the Sous Chef.
• Ensure timely completion of food production and prep.
• Maintain high food standards and communicate them clearly.
• Coordinate with other kitchens and departments for events.
• Order and purchase supplies via the hotel's procurement system.
• Create duty rosters and manage recipes and costings.
• Adhere to food safety policies and ISO standards.

Connaissances

Leadership

Food Costing

Budgeting

Menu Planning

English Proficiency

Team Building

ISO 22000

HACCP Knowledge

Communication

Formation

Culinary Arts degree

Description du poste

Shangri-La The Fort, Manila

Shangri-La The Fort, Manila, located within Fort Bonifacio, the former military base and city centre. With 60 storeys, comprising 576 hotel guestrooms, 97 hotel residences and 96 exclusive Horizon Homes, the building is destined to become a Manila landmark. The new hotel will complement the company’s five existing properties in the Philippines. The mixed-use business, residential and retail tower will be located along Fifth Avenue and 30th, within the new, fast-developing Taguig business district. A 30-minute drive from the international airport, the hotel will also be close to the Manila Golf Club and Manila Polo Club, and 10 minutes from Makati district, the capital’s financial, cultural and entertainment hub with first-class shopping malls.

DUTIES

• Leadership: Take charge of the kitchen in the absence of the Sous Chef, effectively leading a team of chefs.


• Operation: Ensure timely completion of food production and preparation according with times and quantities set.


• Quality Control: Maintain high standards and quality of food preparations as set by management, and effectively communicate these standards to the team.


• Communication: Coordinate with other kitchens and departments regarding requests or events.


• Procurement: Order and purchase supplies according to business levels using the hotel’s procurement system.


• Administration: Create duty schedules based on business levels, handle basic kitchen administration, and manage recipes and costings.


• Food Safety: Adhere to the hotel’s food safety policies and procedures

Requirements

• Preferably a college graduate with a degree in Culinary Arts or in the same capacity


• Preferably with at least 5 years experience in an international hotel or in the same capacity.


• Preferably with up to date new culinary trends available in the market.


• Preferably knowledgeable in Food Costing, Budgeting, and Menu Planning Reports.


• Preferably fluent in oral and written English.


• Preferably knowledgeable and practice high standards in food safety systems like HACCP and ISO22000


• Creative and with an eye for details.


• Outgoing and people oriented.


• Motivator, self-starter and a team-builder.


• Displays initiative and commitment to professional values


• Right to unrestricted employment in the Philippines