Chef de Partie

2 days ago

Manila, National Capital Region, Philippines Shangri-La's Boracay Resort & Spa Full time ₱800,000 - ₱1,200,000 per year

Shangri-La The Fort, Manila

Shangri-La The Fort, Manila, 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

  • Leadership: Take charge of the kitchen in the absence of the Sous Chef, effectively leading a team of chefs.
  • Operation: Ensure timely completion of food production and preparation according with times and quantities set.
  • Quality Control: Maintain high standards and quality of food preparations as set by management, and effectively communicate these standards to the team.
  • Communication: Coordinate with other kitchens and departments regarding requests or events.
  • Procurement: Order and purchase supplies according to business levels using the hotel's procurement system.
  • Administration: Create duty schedules based on business levels, handle basic kitchen administration, and manage recipes and costings.
  • Food Safety: Adhere to the hotel's food safety policies and procedures

REQUIREMENTS

  • Preferably a college graduate with a degree in Culinary Arts or in the same capacity
  • Preferably with at least 5 years experience in an international hotel or in the same capacity.
  • Preferably with up to date new culinary trends available in the market.
  • Preferably knowledgeable in Food Costing, Budgeting, and Menu Planning Reports.
  • Preferably fluent in oral and written English.
  • Preferably knowledgeable and practice high standards in food safety systems like HACCP and ISO22000
  • Creative and with an eye for details.
  • Outgoing and people oriented.
  • Motivator, self-starter and a team-builder.
  • Displays initiative and commitment to professional values
  • Right to unrestricted employment in the Philippines

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