Sous Chef (Banquet)

Shangri-La's Boracay Resort & Spa; Makati; On-site; PHP 900,000 - 1,250,000; Full time

Job summary

Makati Shangri-La, Manila invites a qualified Sous Chef (Banquet) to lead banquet operations within a luxury hotel environment. The role covers administration, inter-department coordination, cost control, hygiene, and adherence to brand standards.

The ideal candidate has at least 3 years in an international hotel or resort, strong Garde Manger background, and excellent English communication. You should be a motivator, hands-on leader, and able to work flexible shifts across Shangri-La properties.

Qualifications

• Minimum 3 years experience in an international hotel or resort in the same capacity.
• Preferably with strong background in handling Garde Manger Kitchen.
• Knowledgeable in selecting, properly preparing and presenting cold foods, from salads and sliced meats to cold or frozen desserts.
• Must have the ability to execute recipes with an eye for visual presentation.
• Local package offered.

Responsibilities

• Responsible for banquet operations, administration, supervision, staffing, training and employee relations.
• Ensure cost/control, hygiene, quality standards and adherence to hotel policies.

Skills

Garde Manger

English fluency

Team leadership

Hospitality experience

Job description

Makati Shangri-La, Manila

Makati Shangri-La is a deluxe hotel located at the center of Manila’s financial and commercial district, only minutes away from the international airport. The hotel offers spacious guestrooms and suites, the exclusive Horizon Club, world-class restaurants and bars, top-of-the-line recreational facilities, complimentary broadband and Wi-Fi Internet access, and premiere function rooms.

DUTIES

The Sous Chef (Banquet) is responsible for the administration, operation, inter-departmental relations, communication, cost / control, hygiene & cleanliness, quality, standards, supervision, manning, staffing, training and employee relations. He/she is to implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies.

REQUIREMENTS

• With minimum 3 years experience in an international hotel or resort in the same capacity.
• Preferably with strong background in handling Garde Manger Kitchen.
• Knowledgeble inselecting, properly preparingand presenting cold foods, from salads and sliced meats to cold or frozen desserts.
• Must have the ability to execute recipes with an eyefor visual presentation.
• Mobile. Candidate can be assigned to any Shangri-La Philippine Property.
• Fluent in oral and written English.
• Outgoing and people oriented.
• Motivator, self-starter and a team-builder.
• Displays initiative and commitment to professional values.
• Local package offered.