Chef de Partie (Raging Bull Chophouse & Bar)

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 companys 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 capitals 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 hotels procurement system.
• Administration : Create duty schedules based on business levels, handle basic kitchen administration, and manage recipes and costings.
• Food Safety : Adhere to the hotels food safety policies and procedures

REQUIREMENTS