Chef de Partie (Raging Bull Chophouse & Bar)

Shangri-La Group; Manila; On-site; PHP 446,400 - 669,600; Full time

Job summary

A leading luxury hotel chain in Manila seeks an experienced Culinary Arts professional to lead kitchen operations. The ideal candidate should have at least 5 years of experience in an international hotel, possess strong leadership skills, and maintain high food safety standards. Fluency in English and creativity are essential. This role offers a dynamic environment within a prestigious establishment.

Qualifications

• At least 5 years experience in an international hotel or comparable capacity.
• Up to date with new culinary trends.
• Fluency in oral and written English.
• Knowledge of HACCP and ISO22000.

Responsibilities

• Lead the kitchen in the absence of the Sous Chef.
• Ensure timely food production and preparation.
• Maintain high standards and quality of food.
• Coordinate with other departments regarding requests.

Skills

Culinary Arts

Food Costing

Communication Skills

Creativity

Food Safety Standards

Team Leadership

Education

Degree in Culinary Arts

Job description

Shangri-La The Fort, Manila
Located within Fort Bonifacio, the former military base and city centre, the 60‑storey tower will house 576 hotel guestrooms, 97 hotel residences and 96 exclusive Horizon Homes. The mixed‑use business, residential and retail tower will be situated along Fifth Avenue and 30th, within Taguig’s fast‑developing 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, the capital’s financial, cultural and entertainment hub with first‑class shopping malls.

Responsibilities

• 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 a comparable capacity.
• Preferably with at least 5 years experience in an international hotel or a comparable 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.
• Preferably creative and with an eye for details.
• Preferably 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.