Culinary Team Leader

1 day ago

Manila, National Capital Region, Philippines beBeeLeadership Full time ₱600,000 - ₱800,000
Career Opportunities: Executive Chef

The position of Sous Chef at Shangri-La The Fort, Manila offers an exciting opportunity for a skilled culinary professional to join our team.

Located within the former military base and city centre, our hotel is set to become a landmark in Manila. With 60 storeys comprising 576 hotel guestrooms, 97 hotel residences and 96 exclusive Horizon Homes, the building is a testament to innovation and luxury.

The mixed-use business, residential and retail tower will be situated along Fifth Avenue and 30th, within the fast-developing Taguig business district. A 30-minute drive from the international airport, the hotel is close to the Manila Golf Club and Manila Polo Club, and just 10 minutes from Makati district, the capital's financial, cultural and entertainment hub with first-class shopping malls.

About the Role
  • Assume responsibility for the administration, operation, inter-departmental relations, communication, cost control, hygiene and cleanliness, quality, standards, supervision, manning, staffing, training and employee relations of the kitchen.
  • Implement all standardized procedures, rules and regulations systematically to ensure alignment with hotel standards and policies.
  • Develop innovative menus that reflect International and Local cuisine, showcasing creativity and expertise.
  • Ensure the highest level of food quality and presentation, exceeding customer expectations.
  • Monitor and control food costs, inventory, and wastage, optimizing resources and minimizing waste.
  • Ensure compliance with HACCP guidelines and food safety standards, maintaining a safe working environment.
  • Lead, motivate and develop a team of more than 20 chefs, fostering collaboration and growth.
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.

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