15 Chefs jobs in Tagaytay

We are looking for an admirable Chef de Cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The chef de cuisine will be responsible for designing the menu, training the kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help whenever needed.

**Chef de Cuisine Responsibilities**:

- Ensuring that all food meets the highest quality standards and is served on time.
- Planning the menu and designing the plating presentation for each dish.
- Coordinating kitchen staff and assisting them as required.
- Training staff to prepare and cook all the menu items.
- Stocktaking ingredients and equipment, and placing orders as needed.
- Enforcing best practices for safety and sanitation in the kitchen.
- Creating new recipes to regularly update the menu.
- Keeping track of new trends in the industry.
- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

**Chef de Cuisine Qualifications**:

- Qualification from a culinary school.
- Passion for creating incredible food that delights and attracts customers.
- Resolve customer problems and concerns personally.
- Excellent communication and leadership skills.
- 5 years or more of experience in a similar position.
- 3 years’ experience in upscale bistro service.
- In-depth knowledge of food principles and best practices.
- Passion for creating incredible food that delights and attracts customers.
- Excellent communication skills and leadership qualities.
- Ability to thrive in a high-pressure environment.
- Creative and innovative thinking.
- Exceptional standards for cleanliness, health, and safety.
- Experience managing inventories and stocktaking.
- Available to work on-call, shifts, after hours, over weekends, and on holidays.
- Experienced in International cuisine preferably French, Italian Japanese and Basic Desserts.
- Good understanding of MS Office and restaurant software program for reports and documentations.

**Benefits**:

- Paid training

Schedule:

- 8 hour shift

Supplemental Pay:

- 13th month salary

Ability to commute/relocate:

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

QUALIFICATIONS AND SKILLS
-Proven experience as a Sous Chef or in a similar role within a professional kitchen. br>-Strong knowledge of various cooking methods, cuisines, and kitchen equipment.
-Leadership skills with the ability to train, mentor, and motivate staff.
-Excellent organizational and time-management abilities.
-Ability to work under pressure in a fast-paced environment.
-Strong understanding of food safety and sanitation regulations.
-Culinary degree or professional certification is preferred but not required.

KEY RESPONSIBILITIES:
- Assist the Head Chef in planning and executing menus, including daily specials and seasonal dishes.
- Supervise, train, and coordinate kitchen staff to ensure efficient workflow.
- Maintain food quality and consistency in line with restaurant standards.
- Monitor inventory levels, order supplies, and minimize food wastage.
- Ensure compliance with food safety, sanitation, and hygiene standards.
- Oversee portion control, plating, and presentation of dishes.
- Step in and lead the kitchen in the absence of the Head Chef.
- Assist in cost control by monitoring food expenses and supporting budget management.
- Collaborate with the management team on menu development and new recipes.
- Address and resolve any kitchen issues promptly to maintain smooth operations.

**Additional Information**
**Job Number** 25131159
**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.

**Sous Chef**

Your duties will include training new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes.

**Responsibilities**:

- Develop new menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef's absence.

**Qualifications**:

- Bachelor’s degree or Associate degree in culinary science or relevant field is an advantage
- A minimum of 2 years’ experience in a similar role.
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs reports and documentations.
- Teamwork-oriented with outstanding leadership abilities.
- Excellent communication and interpersonal skills.
- Experienced in International cuisine preferably French, Italian, and Japanese cuisine and Basic Desserts.

Schedule:

- 8 hour shift

Ability to commute/relocate:

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

Develop new menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef's absence.

**Salary**: Php21,000.00 - Php25,000.00 per month

**Benefits**:

- Promotion to permanent employee
- Staff meals provided

Schedule:

- 10 hour shift
- 8 hour shift
- Afternoon shift
- Evening shift

Supplemental Pay:

- 13th month salary
- Performance bonus
- Tips

COVID-19 considerations:
Face masks must be worn while on the premises

**Education**:

- Bachelor's (preferred)

**Experience**:

- Sous Chef: 2 years (preferred)

Description:
- Oversee the kitchen's daily culinary activities. br>- Make and build menus that adhere to cost and quality guidelines.
- Oversee the ordering, receiving, stock levels, and food purchases.
- Make sure that kitchen cleanliness guidelines and food safety standards (FSC) are consistently followed.
- Keep an eye on and manage food expenses to sustain profitability.
- Put in place and keep up kitchen production protocols and systems.
- Make sure all menu items meet quality requirements.
- Deliver top-notch culinary options to create a wonderful client experience.
- Increase revenue and profitability by developing new menu items, streamlining procedures, and interacting with customers.
- Oversee the growth and training of kitchen employees.
- Plan employee shifts and oversee kitchen personnel.
- Regularly coach team members and do performance reviews.

Requirements:
- Has a certification (NCII, bachelor's, associate, diploma, etc.) relevant to the F&B industry.
- Minimum of 3 years experience as Sous Chef.
- Knowledgeable in restaurant operations.
- Familiarity with P&L.
- Open to shifting schedule (opening and closing).

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**

**Description:**
Grand Hyatt Manila offers a myriad of many exciting experiences and dramatic restaurant concepts making it a destination within a destination. Embracing the #LivingGrand philosophy, we bring moments of more to everything that we do.
We are looking for a dynamic **Sous Chef - The Peak Grill** who will contribute to the smooth and efficient running of The Peak Grill kitchen. In this role, you will oversee the kitchen section and ensure that it runs according to the performance standards and all dishes from that section are prepared consistently and according to the standard recipes. You will be responsible to organize and set-up the kitchen as effectively as possible, monitor food and operating costs, and manage and reduce wastage.
**Qualifications:**
Ideal candidates shall meet the following criteria:
+ Progressive career in kitchen operations in a restaurant or hotel with high standards, with at least 5 years of experience in a similar role
+ Comprehensive knowledge of kitchen hygiene practices and Occupational Health and Safety Standards
+ Ability to work around different computer applications and kitchen management systems
+ Strong management and leadership capabilities
+ Passion for working with people
+ This position is open to local candidates or Philippine passport holders with valid working rights.
**Primary Location:** PH-0-Manila
**Organization:** Grand Hyatt Manila
**Job Level:** Full-time
**Job:** Culinary
**Req ID:** MAN001738
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Lead a specific section in the kitchen, ensuring food quality, safety, and preparation standards are met.
br>Responsibilities:
Prepare and plate dishes to specification
Supervise junior kitchen staff and assist in training
Maintain cleanliness and organization in assigned section
Monitor food inventory and report shortages
Ensure compliance with health and safety regulations