Sous Chef (Main Kitchen / Buffet Production)

Shangri-La's Boracay Resort & Spa; Malay; On-site; PHP 350,000 - 800,000; Full time

Benefits offered by this job

Local package

Job summary

Shangri-La Boracay is seeking an experienced culinary professional to uphold the highest standards of food preparation, service and hygiene in their kitchens. This role covers Main Kitchen, Buffet Production, A La Carte and special events.

You will manage purchasing, receiving, storing and product control, and design menus for buffet productions and functions, with strong Western and Asian cuisine expertise and HACCP/ISO 22000 knowledge.

Qualifications

• Experience in international hotel/resort or renowned restaurant is an advantage.
• Graduate with culinary diploma or equivalent.
• Strong background in creating menus for buffet productions and special functions.
• Knowledgeable in Western and Asian cuisine.
• Knowledgeable of food hygiene procedures (HACCP/ISO 22000).
• Good team player with initiative and guest orientation.

Responsibilities

• Maintain a high standard of all food preparation, service and hygiene in their respective kitchens.
• Oversee purchasing, receiving, storing and product control, and implement creative menus for Main Kitchen, Buffet Production, A La Carte and functions.

Skills

Menu creation

HACCP / ISO22000

Food hygiene

Financial acumen

Team player

Education

Diploma in Culinary Arts

Job description

Shangri-La Boracay

Located in the country's premier beach destination, Shangri-La's Boracay Resort and Spa is a luxurious and serene haven for vacationers. Dramatically situated on a hillside in a flourishing nature reserve at the northern tip of Boracay Island, the 12-hectare resort is a 10-minute drive from the popular White Beach. The resort offers 219 rooms including 36 villas and suites; comprehensive leisure facilities; 350 meters of secluded beach front; and a thriving ecosystem of diverse flora and fauna. Within the resort, guests may find a tranquil escape in Chi, The Spa.

DUTIES:

To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.

Responsible for the direct kitchen operation, from purchasing, receiving, storing and products control, to proper creation, implementation of creative menus for the entire Hotel, pertaining Main Kitchen, Buffet Production, A La Carte and special functions of feasible customer requests.

REQUIREMENTS:

• Experiencein an International Hotel/ Resort or a well-known restaurant is an advantage.
• A graduate or any diploma courses related in Culinary Arts.
• Strong background in creating menus for buffet productions and special functions.
• Knowledgeable in both Western and Asian cuisine.
• Has strong sense in financial acumen and must be good inadministrativeskills.
• Knowledgeable of food hygiene procedure (HACCP / ISO 22000).
• A good team player, shows initiative, creative andguest oriented

***Compensation and Benefits: Local Package is offered.