Dim Sum Sous Chef — Lead Luxury Chinese Banquets

Mandarin Oriental Hotel Group Limited; Manila; On-site; PHP 550,000 - 750,000; Full time

Benefits offered by this job

Learning & Development

MOstay

Health & Colleague Wellness

Job summary

Mandarin Oriental Hotel Group Limited invites applications for the Dim Sum Sous Chef role at its forthcoming Makati luxury hotel. The position oversees all dim sum production across venues, ensuring authenticity, freshness, and exceptional presentation for a world-class Chinese dining experience.

Leadership of junior chefs and contribution to banquet events are key aspects. Ideal candidates will bring 6–10 years in premium hospitality, with at least 3 years in supervisory or head butcher roles,

Qualifications

• Certification or Diploma in Butchery, Culinary Arts, or related field.
• Minimum 6–10 years of experience in high-end hospitality or luxury hotel environments.
• At least 3 years in a supervisory or head butcher role.

Responsibilities

• Oversee the full production of all dim sum items across the property, ensuring consistency in taste, texture, and presentation.
• Prepare and supervise the creation of a wide range of dim sum, including steamed, baked, fried, and specialty items.
• Maintain authentic techniques while adapting to modern luxury dining expectations.
• Ensure all dim sum is prepared fresh daily, maintaining peak quality at all service times.
• Fully manage butchery inventory, including daily stock monitoring, par levels, and requisition planning.

Skills

Meat fabrication

Leadership

Team training

Pressure handling

Education

Diploma in Butchery or Culinary Arts

Job description

Mandarin Oriental Hotel Group Limited invites applications for the Dim Sum Sous Chef role at its forthcoming Makati luxury hotel. The position oversees all dim sum production across venues, ensuring authenticity, freshness, and exceptional presentation for a world-class Chinese dining experience.

Leadership of junior chefs and contribution to banquet events are key aspects. Ideal candidates will bring 6–10 years in premium hospitality, with at least 3 years in supervisory or head butcher roles,