Sous Chef Raging Bull Chophouse And Bar

Shangri-La Group; Manila; On-site; PHP 600,000 - 900,000; Full time

Benefits offered by this job

Staff meals

Uniforms

Job summary

Shangri-La The Fort, Manila seeks a seasoned Kitchen Leader to oversee all kitchen operations, drive high standards of food quality, and lead a diverse team in a fast-paced luxury hotel environment.

You will implement hotel policies, manage costs, and craft innovative menus that blend international and local cuisines, while mentoring 20+ chefs and ensuring HACCP compliance.

Qualifications

• Formal culinary education is preferred.
• Fluent English skills for kitchen and inter-department communication.
• Strong leadership and menu planning capabilities.

Responsibilities

• Manage administration, operations, cost controls, hygiene, quality and staffing of the kitchen.
• Implement standard procedures in line with hotel policies.
• Create and execute innovative menus reflecting international and local cuisine.
• Ensure high food quality, presentation and cost control.
• Monitor inventory, wastage, and food costing.
• Lead and develop a team of 20+ chefs.

Skills

Creative

Energetic

Attention to detail

Outgoing

People oriented

Motivator

Team-builder

English fluency

Education

Culinary Arts Degree

Job description

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.

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 Culinary Arts Degree holder.
• Preferably with 5-8 years’ experience with modern and international cuisine.
• Preferably with 4-5 years of experience in leading a large BQT kitchen team in a Hotel or similar institution with high volume events
• Preferably updated with new culinary trends available in the market.
• Preferably knowledgeable in Food Costing, Budgeting, and Menu Planning Reports.
• Preferably fluent in oral and written English.
• Creative, Energetic and with an eye for detail.
• Outgoing and people oriented.
• Motivator, self-starter and a team-builder.