Executive Chef

MGallery Hotel Collection; Metro Manila; On-site; PHP 391,000 - 670,000; Full time

Job summary

MGallery Hotel Collection in Manila is seeking a kitchen supervisor to oversee all food preparation and kitchen organization, driving guest satisfaction and department profits. You will participate in management meetings and help develop the annual department business plan.

You will supervise kitchen staff, monitor facilities and costs, ensure accurate reporting, maintain budget discipline, and perform additional duties as required.

Responsibilities

• Supervise the function of all kitchen employees, facilities and costs.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner.
• Ensure that the Operational budget is in line and costs are strictly controlled to maximize profitability.
• Perform other reasonable duties assigned.

Job description

Company Description

Join a hotel that is a member of the Accor, network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartists, and let your heart guide you in this world where life beats faster.

Job Description

Responsible for the supervision and management of all food preparation and kitchen organization to maximize guest satisfaction and department profits.

Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit.

Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner.

Ensure that the Operational budget is in line and costs are strictly controlled to maximize profitability.

Perform other reasonable duties assigned