18 Chefs jobs in the Philippines

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Manila Bay, M. Adriatico corner General Malvar Street, Manila, Philippines, Philippines, 1004VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Non-Management
**POSITION SUMMARY**
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.
- Stock, organize, and clean kitchens and cooking utensils.
- Shop for or order food and kitchen supplies and equipment.
- Serve meals and snacks to employing families and their guests.
- Plan menus according to employers' needs and diet restrictions.
- Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.
- Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.
- Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.

Schedule:

- Shift system

Supplemental Pay:

- Bonus pay

Ability to commute/relocate:

- Alabang: Reliably commute or planning to relocate before starting work (required)

**Experience**:

- Cook: 1 year (preferred)

**SOUS CHEF - Aureo Resort La Union**

Job brief

**Responsibilities**:

- Help in the preparation and design of all food and drinks menus
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers

**Requirements**:

- 2 to 3 years of experience as a Sous Chef
- Understanding of various cooking methods, ingredients, equipment and procedures
- Excellent record of kitchen and staff management
- Accuracy and speed in handling emergency situations and providing solutions
- Familiar with Hotel industry’s best practices
- Working knowledge restaurant management software
- BS degree in Culinary science or related certificate would be a plus

Schedule:

- Day shift

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
An Executive Sous Chef will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What ll I be doing?**
As the ecutive Sous Chef, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Have an open-minded approach to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef.
+ Advise new menus and seasonal food concept changes with the help of the Executive Chef.
+ Liaise with the Chefs daily to advice on challenges they face, ensuring that guests will experience no delays during the service period.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Review the rosters prepared by Section Chefs in advance and ensure that they reflect business and high productivity while yielding a high degree of guest satisfaction.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Attend communication meetings and ensure that all assigned team members receive this communication.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Work closely with the Chefs, meeting regularly to determine menu selections and specials that is both satisfying to guest and profitable to the outlet.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
An Executive Sous Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High School graduate.
+ 5-8 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
+ Good command in English, both verbal and written to meet business needs.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Work experience in similar capacity with international chain hotels.
+ Technical education in hospitality or culinary school preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Executive Sous Chef (Conrad Manila)_
**Location:** _null_
**Requisition ID:** _HOT0BUW9_
**EOE/AA/Disabled/Veterans**

Job description

Executive Sous Chef is responsible for research and product development of the menu. Oversees the culinary activities of all kitchens, ensures that food production standard procedures are strictly followed by all kitchen personnel. Responsible for high quality and cost-effective products. Ensures that the guest is afforded with excellent service through food delivery promptness, freshness, and quality of dishes.

**Duties and Responsibilities**:

- Designs new recipes for ala carte, seasonal promotions, and party packages.
- Test new products and supplies for market trends and substitutes of the current formula.
- Reviews and revises food and beverage cost as needed.
- Leads culinary development projects.
- Implements hygiene policies and equipment cleanliness across all kitchens.
- Researches on back of the house trends and conducts a study on applicability in the kitchen.
- Submits a monthly report to the F&B Manager

**Qualifications**:

- At least 4 year(s) of working experience in the related field is required for this position.
- Applicants must be willing to work in Canley.
- Preferably Assistant Manager / Managers specializing in Food/Beverage/Restaurant Service or equivalent.
- Full-Time position(s) available.

**Benefits**:

- Free parking
- On-site parking

Schedule:

- 8 hour shift

Ability to commute/relocate:

- Pasig City: Reliably commute or planning to relocate before starting work (required)

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Clark Marriott Hotel, 5398 Manuel A Roxas Highway, Mabalacat, Philippines, Philippines, 2023VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Non-Management
**POSITION SUMMARY**
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

At Holiday Inn & Suites Makati, we believe every plate tells a story. We're looking for a passionate and skilled Chef de Partie who's ready to bring their culinary narratives to life, serving up truly memorable dishes for our guests whenever and wherever they choose to dine. You'll be a key player in our kitchen, ensuring quality, maintaining high standards, and contributing to the smooth operation of our bustling culinary hub.
A little taste of your day-to-day:
Every day is different, but you'll mostly be:
+ Preparing and presenting exquisite dishes that are a feast for both the eyes and tastebuds, adhering to our high standards.
+ Supporting the kitchen's daily operations, working closely with the Sous Chef and Executive Chef to maintain efficiency and quality.
+ Mentoring and guiding junior cooks and commis chefs, sharing your expertise and helping them grow.
+ Ensuring strict adherence to food safety, hygiene, and sanitation standards at all times.
+ Managing inventory for your assigned section, minimizing waste, and optimizing ingredient usage.
+ Contributing to menu development and special promotions, bringing fresh ideas to the table.
+ Collaborating effectively with the front-of-house team to ensure seamless service and guest satisfaction.
What We need from you:
+ A degree or certificate in Culinary Arts.
+ At least 2-3 years of proven experience as a Chef de Partie or an equivalent role in a reputable hotel or restaurant setting.
+ Strong knowledge of various cooking techniques and culinary trends.
+ The ability to work efficiently and effectively in a fast-paced environment.
+ Excellent communication and interpersonal skills, with the ability to work well within a team.
+ A keen eye for detail and a commitment to producing high-quality dishes consistently.
What you can expect from us:
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life - including a full uniform, impressive room discounts and some of the best training in the business.
Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well - both inside and outside of work - and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.
So, join us and you'll become part of our ever-growing global family.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

Proven Experience as Chef De Partie or Demi Chef
- Exceptional Proven Ability of Kitchen operations
- Ability in dividing responsibilities and monitoring progress
- Good in communication and leadership skills
- Up to date with culinary trends and optimized kitchen processes

Schedule:

- 8 hour shift
- Day shift
- Holidays
- Overtime
- Weekends

Ability to commute/relocate:

- Taguig: Reliably commute or planning to relocate before starting work (required)

**DUTIES AND RESPONSIBILITIES**:

- Coordinates daily tasks with the Sous Chef.
- Responsible to supervise line cooks and stewards
- Work alongside with the Restaurant Manager and Sous Chef to plan and improve menu, standards operating procedures, policies and procedures etc.
- Collaborate with the rest of the back of the house team to ensure high quality food and service is achieved
- Train other kitchen staff in order to provide best results and meet the store high standard service.
- Check freshness of food and ingredients
- Routinely checks inventory and place orders as needed
- Responsible to Inspect supplies, equipment, and work areas for cleanliness and functionality
- Assist in all areas for the kitchen as required.

**QUALIFICATIONS**:

- A Degree in culinary/hotel management or equivalent
- 3 - 4 years of experience in the relative field
- Familiar with various cooking methods, equipment and procedures
- Excellent record of kitchen and staff management
- Excellent in both written and verbal communication skills
- Ability to work well in a team

**Salary**: Php18,000.00 - Php20,000.00 per month

Ability to commute/relocate:

- Makati: Reliably commute or planning to relocate before starting work (required)