Chef de Cuisine (Samba)

Shangri-La TheFort, Manila

Shangri-La TheFort, Manila islocated 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

The Chef de Cuisine is responsible for the administration, operation, inter-departmental relations, communication, cost / control, hygiene & cleanliness, quality, standards, supervision, manning, staffing, training and employee relations. He is to implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies.

REQUIREMENTS

• Preferably a Culinary Arts Degree holder.
• Preferably with 10-12years experience with modern and traditional Peruvian cuisine.
• Preferably with4-5 years of experience in leading a large kitchen
• Preferably updatedwith new culinary trends available in the market.
• Peruvian cuisine and experience is an advantage
• Knowledgeable in Food Costing, Budgeting, and Menu Planning Reports.
• Strictly enforces HACCP guidelines throughout the F&B Kitchen Division.
• 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.
• Displays initiative and commitment to professional values
• Able to manage daily operation and lead a team of more than 10 chefs
• Right to unrestricted employment in the Philippines.