Sous Chef

Fairmont; Makati; On-site; PHP 600,000 - 900,000; Full time

Job summary

Fairmont Makati is seeking an experienced kitchen leader to uphold luxury standards in food production and presentation. You will monitor costs, ensure consistency, and lead a team to deliver exceptional dining experiences in a fast-paced luxury hotel.

The role requires a minimum of five years in a luxury hotel or fine-dining environment, with strong leadership and sanitation knowledge, and fluency in communicating with diverse teams and guests.

Qualifications

• Must have 5+ years experience in a luxury hotel or fine-dining kitchens.
• Demonstrated leadership, communication and organizational skills.
• Strong knowledge of food safety and sanitation practices.

Responsibilities

• Maintain quality and consistency of food production and presentation; monitor expenses.
• Minimize waste through accurate ordering and adherence to par levels; uphold sanitation and safety standards.
• Develop team productivity via training, coaching and mentoring.

Skills

Leadership and team management

Communication skills

Organizational skills

Food safety standards

Education

Degree in Culinary Arts or related discipline

Tools

Microsoft Office

Job description

Fairmont Makati is a sophisticated urban retreat in the heart of Manila’s financial and commercial district, offering 280 elegantly appointed rooms and suites designed for comfort and refinement.

Nestled within Makati’s dynamic cityscape, the hotel is housed in a stunning glass tower, seamlessly blending modern luxury with timeless elegance. Guests can enjoy skyline views, personalized service, exquisite dining, indulgent spa treatments, and world-class amenities—all curated for an unforgettable stay.

Conveniently located just 12 kilometers or approximately a 15-minute drive from Ninoy Aquino International Airport, Fairmont Makati is the perfect destination for business, leisure, and sophisticated experiences in the heart of the city.

Job Description

• Maintains quality and consistency levels of food production and presentation and consistently monitors expenses.
• Ensures waste is minimized through accurate ordering, adhering to established par levels, production and maintains and sets sanitation, hygiene and safety standards.
• Ensures team productivity through training, coaching and mentoring.

Qualifications

• Graduate of a degree in Culinary Arts or related discipline an asset.
• Minimum of five (5) years experience in a luxury hotel or fine-dining kitchens with a strong general operational knowledge.
• Excellent leadership, communication, and organizational skills.
• Strong working knowledge of Microsoft Office applications and food safety and sanitation.