Luxury Hotel Executive Sous Chef — Multi-Outlet Cuisine Leader

Camox Philippines Inc - Poea-088-Lb-052915-R; Philippines; On-site; PHP 1,339,000 - 2,009,000; Full time

Job summary

Camox Philippines Inc - Poea-088-Lb-052915-R is seeking a Senior Culinary Manager to oversee kitchen operations across Chinese, Japanese, Indian, and other luxury hotel outlets. The role requires strong leadership, cost control, and strict adherence to quality and brand standards.

You will drive menu development, HACCP compliance, and high-level guest satisfaction while managing large, multicultural culinary teams in a high-volume environment.

Qualifications

• Minimum 5–7 years of culinary experience required.
• 2–3 years in a Sous Chef or senior culinary management position.
• Experience overseeing multiple restaurant outlets within a luxury hotel environment.

Responsibilities

• Oversees kitchen operations across all hotel outlets including multiple cuisines.
• Ensures consistent food quality, portion control, plating, and hygiene across outlets.
• Works with Sous Chefs and culinary teams to ensure smooth daily operations and timely service.
• Supervises food tasting, menu execution, plating standards, and consistency across restaurants.
• Maintains Radisson Blu brand guidelines and outlet concepts.

Skills

Culinary leadership

Menu planning

Food cost control

HACCP & food safety

Overseeing multiple outlets

Banquet operations

Kitchen operations

Staff development

Food presentation & plating

Interdepartmental coordination

English communication

Culinary techniques

Supplier quality control

Brand standards (Radisson Blu)

Education

Culinary qualification from a recognized hotel management or culinary institute

Job description

Camox Philippines Inc - Poea-088-Lb-052915-R is seeking a Senior Culinary Manager to oversee kitchen operations across Chinese, Japanese, Indian, and other luxury hotel outlets. The role requires strong leadership, cost control, and strict adherence to quality and brand standards.

You will drive menu development, HACCP compliance, and high-level guest satisfaction while managing large, multicultural culinary teams in a high-volume environment.