Chef de Cuisine

2 days ago

Manila, National Capital Region, Philippines Shangri-la Hotels and Resorts Group Full time $60,000 - $100,000 per year

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.

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