Executive Sous Chef

Shangri-La Group; Malay; On-site; PHP 900,000 - 1,200,000; Full time

Job summary

Shangri-La Boracay is seeking an Executive Sous Chef to maintain the highest standards of food preparation, service and hygiene in the resort’s kitchens. You will support the Executive Chef and lead kitchen operations when required, ensuring consistent quality, taste and presentation across all outlets.

The ideal candidate has experience in an International Class Hotel, fluent English, and a proactive, guest‑oriented leadership style.

Qualifications

• Experience in an International Class Hotel in a similar capacity.
• Oral and written fluency in English.
• Willing to work longer hours and adapt to different working locations.
• Computer literacy and knowledge of Finance.

Responsibilities

• Maintain a high standard of all food preparation, service and hygiene in the kitchens.
• Ensure consistency in food quality, taste and presentation.
• Assist the Executive Chef and take charge of kitchen operations when the Executive Chef is on leave or absent.
• Lead and motivate the kitchen team in absence of the Executive Chef.
• Coordinate with management to uphold resort culinary standards.

Skills

English fluency

People oriented

Leadership

Team building

Flexibility

Education

College level or Apprenticeship

Job description

Shangri-La Boracay

Located in the country’s premier beach destination, Shangri-La’s Boracay Resort and Spa is a luxurious and serene haven for vacationers. Dramatically situated on a hillside in a flourishing nature reserve at the northern tip of Boracay Island, the 12-hectare resort is a 10-minute drive from the popular White Beach. The resort offers 219 rooms including 36 villas and suites; comprehensive leisure facilities; 350 meters of secluded beach front; and a thriving ecosystem of diverse flora and fauna. Within the resort, guests may find a tranquil escape in Chi, The Spa.

Duties

To maintain a high standard of all food preparation, service and hygiene in his respective Kitchens, according to the standards required by the management. Executive Sous Chef might take charge of the kitchen operation when the Executive Chef is on leave or absent from work / ensure consistency in the food quality, taste and presentation.

Requirements

• Has experience in an International Class Hotel in a similar capacity.
• College Level or Apprenticeship. Additional improvement programs in Food and Beverage is a plus.
• Oral and written fluency in English.
• Outgoing and people-oriented, a motivator and self-starter, a team builder, displays inititiative, shows commitment to professional values, a guest-oriented, creative, and has a sense of humor.
• Willing to work longer hours. Must be flexible and adaptable to different working locations.
• Computer literate and knowledgeable in Finance.