Senior Sous Chef - Creative Global Menu Leadership

Shangri-La Group; Manila; On-site; PHP 1,200,000 - 2,100,000; Full time

Job summary

Shangri-La The Fort, Manila is seeking a seasoned culinary leader to oversee kitchen administration, operations and staff across a 20+ chef team. You will drive quality, hygiene and cost controls while delivering innovative menus that reflect international and local cuisine.

Applicants should have a college degree in Culinary Arts, at least five years in an international hotel, fluent English, and strong HACCP/ISO22000 knowledge.

Qualifications

• College degree in Culinary Arts or equivalent.
• 5+ years experience in an international hotel or similar.
• Knowledge of modern culinary trends.
• Knowledge of Food Costing, Budgeting, and Menu Planning.
• Fluent in English (oral and written).
• Knowledge of HACCP and ISO22000.
• Creative, detail‑oriented and people‑oriented.
• Motivator, self‑starter and a team‑builder.
• Right to work in the Philippines.

Responsibilities

• Manage the administration, operation, inter‑departmental relations, communication, cost / control, hygiene & cleanliness, quality, standards, supervision, manning, staffing, training and employee relations of the kitchen.
• Implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies.
• Create and execute innovative menus that reflect International and Local cuisine.
• Ensure the highest level of food quality and presentation.
• Monitor and control food costs, inventory, and wastage.
• Ensure compliance with HACCP guidelines and food safety standards.
• Lead, motivate, and develop a team of more than 20 chefs.

Skills

Fluent English

Leadership

Team building

Creativity

Education

College degree in Culinary Arts

Job description

Shangri-La The Fort, Manila is seeking a seasoned culinary leader to oversee kitchen administration, operations and staff across a 20+ chef team. You will drive quality, hygiene and cost controls while delivering innovative menus that reflect international and local cuisine.

Applicants should have a college degree in Culinary Arts, at least five years in an international hotel, fluent English, and strong HACCP/ISO22000 knowledge.