Chef de Partie — Lead Kitchen & Culinary Craft (Manila)

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 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.