Chef de Partie (Garde Manger)
Shangri-La Hotels & Resorts View all jobs
- Fort Bonifacio, Makati City, Metro Manila
- Permanent
- Full-time
- 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
- 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