Sous Chef (High Street Cafe)

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

Shangri-La The Fort, Manila is located within Fort Bonifacio, the former military base and city centre. With 60 storeys, comprising 576 hotel guestrooms, 97 hotel residences and 96 exclusive Horizon Homes, the building is destined to become a Manila landmark. The new hotel will complement the company’s five existing properties in the Philippines.

Shangri-La The Fort, Manila

Shangri-La The Fort, Manila is located within Fort Bonifacio, the former military base and city centre. With 60 storeys, comprising 576 hotel guestrooms, 97 hotel residences and 96 exclusive Horizon Homes, the building is destined to become a Manila landmark. The new hotel will complement the company’s five existing properties in the Philippines. The mixed-use business, residential and retail tower will be located along Fifth Avenue and 30th, within the new, fast‑developing Taguig business district. A 30‑minute drive from the international airport, the hotel will also be close to the Manila Golf Club and Manila Polo Club, and 10 minutes from Makati district, the capital’s financial, cultural and entertainment hub with first‑class shopping malls.

DUTIES

• 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.

Requirements

• Preferably a college graduate with a degree in Culinary Arts or in the same capacity
• Preferably with at least 5 years experience in an international hotel or in the same capacity.
• Preferably with up to date new culinary trends available in the market.
• Preferably knowledgeable in Food Costing, Budgeting, and Menu Planning Reports.
• Preferably fluent in oral and written English.
• Preferably knowledgeable and practice high standards in food safety systems like HACCP and ISO22000
• Creative and with an eye for details.
• Outgoing and people oriented.
• Motivator, self‑starter and a team‑builder.
• Displays initiative and commitment to professional values
• Right to unrestricted employment in the Philippines