Chef De Partie High Street Cafe

Shangri-La Group; Manila; On-site; PHP 600,000 - 1,200,000; Full time

Job summary

Shangri-La The Fort, Manila, located in Fort Bonifacio, invites a skilled Chef de Cuisine to lead the kitchen in the absence of the Sous Chef. You will oversee food production to meet deadlines and quantities, and communicate standards to the team.

The role requires at least 5 years' experience in an international hotel, fluency in English, knowledge of HACCP and ISO22000, and strong costings, budgeting, and menu planning skills.

Qualifications

• Minimum 5 years of experience in an international hotel or equivalent role.
• Up-to-date culinary trends and practices.
• Knowledge of Food Costing, Budgeting and Menu Planning Reports.
• Fluent in spoken and written English.
• Knowledge of HACCP and ISO22000 food safety standards.
• Right to unrestricted employment in the Philippines.

Responsibilities

• Lead the kitchen in the absence of the Sous Chef and guide a team of chefs.
• Ensure timely completion of food production and preparation as scheduled.
• Maintain high food quality standards and communicate them clearly to the team.
• Coordinate with other kitchens and departments for requests and events.
• Order and purchase supplies via the hotel's procurement system.
• Create duty rosters, handle basic kitchen administration, and manage recipes/costings.
• Adhere to the hotel's food safety policies and procedures.

Skills

Leadership

Communication

English fluency

Food safety

HACCP

ISO22000

Creativity

Team building

Education

Culinary Arts degree

Job description

Job Description:

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