Chef de Partie - Lead Culinary Team, International Hotel

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

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.