Luxury Kitchen Leader: Chef de Cuisine & Garde Manger

Universal Hotels and Resorts, Inc.

Cebu City

On-site

PHP 900,000 - 1,300,000

Full time

14 days+

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Job summary

Universal Hotels and Resorts, Inc. is seeking a Chef de Cuisine to lead culinary operations for a designated luxury hotel outlet in Cebu City, ensuring top food quality, presentation, and guest satisfaction.

You will oversee menu development, kitchen leadership, cost control, and compliance with hygiene standards while upholding brand standards and collaborating with other departments to deliver exceptional dining experiences.

Qualifications

Bachelor’s degree or diploma in Culinary Arts, Hospitality Management, or a related field.
5–7 years of progressive culinary experience, with 2–3 years in a supervisory role in luxury settings.
Strong knowledge of international and contemporary cuisine, menu development and presentation.
Proven leadership, staff supervision and team development.
Solid understanding of food cost control, inventory management and budgeting.
Extensive knowledge of food safety, sanitation and HACCP standards.
Excellent organizational, leadership and communication skills.
Ability to work in a fast-paced, high-pressure environment with high quality standards.
Creative and innovative with a passion for exceptional dining experiences.
Proficiency in kitchen management systems and basic computer applications is an advantage.

Responsibilities

Lead and manage daily kitchen operations with high culinary standards.
Develop and update menus reflecting luxury brand, seasonality and guest preferences.
Supervise, train and mentor kitchen staff for excellence and teamwork.
Ensure dishes are prepared and presented per recipes and standards.
Monitor food quality, taste and portion control for consistency.
Manage food cost, inventory, and purchasing to meet budgets and minimize waste.
Enforce strict compliance with food safety, sanitation, and hygiene standards.
Coordinate with purchasing and suppliers for timely, quality ingredients.
Collaborate with F&B and Events teams for banquets and promotions.
Conduct regular kitchen inspections and maintain cleanliness and equipment use.
Monitor staff scheduling, productivity and performance for coverage.
Support performance evaluations and culinary staff development.
Stay updated on trends and introduce innovative ideas to enhance dining.