Sous Chef

4 days ago

Fort Bonifacio, National Capital Region, Philippines Shangri-La Hotels & Resorts Full time ₱900,000 - ₱1,200,000 per year
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.

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