Chef de Partie — Luxury Hotel Kitchen Lead

Shangri-La Group; Manila; On-site; PHP 600,000 - 900,000; Full time

Job summary

Shangri-La The Fort, Manila invites an experienced Executive Chef to lead the kitchen in the absence of the Sous Chef and drive culinary excellence. You will oversee food production, maintain high quality standards, and coordinate with events and procurement teams.

The ideal candidate has a culinary degree, 5+ years in international hotel kitchens, strong knowledge of food costing and menu planning, and fluency in English, with HACCP/ISO22000 expertise.

Qualifications

• College graduate with a degree in Culinary Arts or equivalent.
• At least 5 years' experience in international hotels or similar.
• Up-to-date knowledge of culinary trends.
• Familiar with Food Costing, Budgeting and Menu Planning Reports.
• Fluent in written and spoken English.
• Knowledge of HACCP and ISO22000 food safety systems.
• Creative, detail-oriented, outgoing and people-oriented.
• Motivator, self-starter and team-builder; shows initiative.

Responsibilities

• Lead the kitchen in the absence of the Sous Chef and manage a team of chefs.
• Ensure timely completion of food production and preparation according to times and quantities.
• Maintain high standards of food quality and communicate them to the team.
• Coordinate with other kitchens and departments for requests or events.
• Order and purchase supplies using the hotel procurement system.
• Create duty schedules, handle basic kitchen administration, and manage recipes and costings.
• Adhere to the hotel’s food safety policies and procedures.

Skills

Leadership

Food Safety

Food Costing

Budgeting

Menu Planning

English Proficiency

Team Building

Initiative

Education

Culinary Arts degree

Tools

HACCP

ISO22000

Job description

Shangri-La The Fort, Manila invites an experienced Executive Chef to lead the kitchen in the absence of the Sous Chef and drive culinary excellence. You will oversee food production, maintain high quality standards, and coordinate with events and procurement teams.

The ideal candidate has a culinary degree, 5+ years in international hotel kitchens, strong knowledge of food costing and menu planning, and fluency in English, with HACCP/ISO22000 expertise.