Shangri-La Hotels and Resorts
Executive Sous Chef (173843)
Shangri-La Hotels and Resorts, Fort Lawn, South Carolina, United States, 29714
Shangri-La The Fort, Manila
Shangri-La The Fort, Manila is located within Fort Bonifacio, a former military base and city centre. With 60 storeys high, the complex is comprised of576 hotel guestrooms and, 97 hotel residences and 98exclusive Horizon Homes, the high rise building is a Manila landmark. The new hotelcomplements the company’s five existing properties in the Philippines.
The mixed-use business, residential and retail tower is located along 5thAvenue and 30th Street, within the new, fast-developing Taguig business district. It is a30-minute drive from the Ninoy Aquino International Airport, and is alsoclose to the Manila Golf Club and Manila Polo Club, 10 minutes from Makati district, the capital’s financial, cultural and entertainment hub with first-class shopping malls.
Job Summary
The Executive Sous Chef 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. Duties
Responsible for the development of daily menu Ensure the quality of food and beverages provided is of the highest standards Supervise the daily operation of the kitchen Plan the yearly theme, events and activities Maintain the branding and the quality of every meal Optimise profitability Support the Executive Chef in daily operation and in all aspects of kitchen management Requirements
Preferably a college graduate with a degree in Culinary Arts or in the same capacity Preferably a Philippine passport holder Preferably has at least 2 to 3 years experience as an Executive Sous Chef in a 5-star hotel, multi-restaurant with proven concepts or in the same capacity Preferably has extensive experience in large events or banquet operations Preferably has a passion for Food & Beverage Preferably communicates with fluency in English (and the local language) Preferably has management experience would be advantageous Preferably aware of latest market trends and industry updates Enjoys being challenged Displays curiosity and takes time to learn and understand new culinary trends Enjoys interacting with people Right to unrestricted employment in the Philippines
#J-18808-Ljbffr
The Executive Sous Chef 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. Duties
Responsible for the development of daily menu Ensure the quality of food and beverages provided is of the highest standards Supervise the daily operation of the kitchen Plan the yearly theme, events and activities Maintain the branding and the quality of every meal Optimise profitability Support the Executive Chef in daily operation and in all aspects of kitchen management Requirements
Preferably a college graduate with a degree in Culinary Arts or in the same capacity Preferably a Philippine passport holder Preferably has at least 2 to 3 years experience as an Executive Sous Chef in a 5-star hotel, multi-restaurant with proven concepts or in the same capacity Preferably has extensive experience in large events or banquet operations Preferably has a passion for Food & Beverage Preferably communicates with fluency in English (and the local language) Preferably has management experience would be advantageous Preferably aware of latest market trends and industry updates Enjoys being challenged Displays curiosity and takes time to learn and understand new culinary trends Enjoys interacting with people Right to unrestricted employment in the Philippines
#J-18808-Ljbffr