Head Pastry & Senior Sous Chef – Luxury Hotel

HSH; Makati; On-site; PHP 1,200,000 - 1,800,000; Full time

Job summary

The Peninsula Manila in Makati is seeking a top-caliber Sr. Sous Chef or Head Baker with a focus on pastry, breads, chocolate, and banquet service.

The ideal candidate has 8 years culinary experience, including 2–3 years in a senior kitchen role in a 5-star hotel or reputable restaurant, and a basic culinary education. You will lead kitchen teams, drive training and food quality, supervise hygiene and portion control, and coordinate with other departments to ensure exceptional dining experiences

Qualifications

• At least 2–3 years experience as Sr. Sous Chef or Head Baker in a 5-star hotel or reputable restaurant.
• Total of 8 years in culinary experience.
• Basic Culinary education is required.

Responsibilities

• Plans in conjunction with the Head Pastry Chef and Executive Sous Chef’s activities, promotions, menu, implementation according to annual marketing plans.
• Fosters positive thinking and motivation within all Food and Beverage Kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Ensures positive working relations with non-Food and Beverage departments are fostered in giving cooperation at all times.
• Relates guests’ comments, positive or negative to the Executive Chef and takes proper actions.
• Ensures that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individual concerned.

Skills

Leadership

Training focus

Food quality

Pastry specialization

Breads & chocolates

Restaurant service

Education

Basic Culinary education

Job description

The Peninsula Manila in Makati is seeking a top-caliber Sr. Sous Chef or Head Baker with a focus on pastry, breads, chocolate, and banquet service.

The ideal candidate has 8 years culinary experience, including 2–3 years in a senior kitchen role in a 5-star hotel or reputable restaurant, and a basic culinary education. You will lead kitchen teams, drive training and food quality, supervise hygiene and portion control, and coordinate with other departments to ensure exceptional dining experiences