• Maintains quality and consistency levels of production and presentation and consistently monitors expenses.
• Ensures waste is minimized through accurate ordering, adhering to established par levels, production and maintains and sets sanitation, hygiene and safety standards.
• Ensures team productivity through training, coaching and mentoring.

• Assist the Executive Chef in the operation and administration, and has overall responsibility in the absence of the Executive Chef in planning, organizing, and managing all activities within the Food preparation areas.
• Participates in the strategic planning and ongoing development of the hotel, ensuring the delivery of our environment commitments, and overseeing the health, safety and security of our guests and colleagues.
• Demonstrates to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards.

• Ensures all standardized recipes are utilized and followed, and maintains quality and consistency levels of production and presentation.
• Maintains and sets sanitation, hygiene and food safety standards
• Ensures all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls.

•Organizes together with the Chef de Partie shifting in the section with regards to mise-en-place production and its services.

•Ensures all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls , and food safety regulations.

•Helps attain food cost of sales goals by overseeing ordering, inventories and food controls for the entire division.

• Supervises the function of culinary areas to maximize the overall food & beverage departmental profit and exceed budgeted targets. 

• Maintains quality and consistency levels of production and presentation, and maintains and set sanitation, hygiene, and safety standards.

• Ensures culinary team productivity through organization, training, coaching, and mentoring.

Cook
Do you have an appetite for career progression and ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitchen team.

What you will be doing:
Food preparation and cooking, plating, presentation
Kitchen maintenance and cleaning, following food safety requirements
Maintaining and ordering stocks and supplies

Chef de Cuisine

We are seeking a talented and experienced Chef de Cuisine to lead the culinary team of our dining experience restaurant within a prestigious five-star hotel. As Chef de Cuisine, you will play a pivotal role in creating and executing an exceptional culinary experience that exceeds the expectations of our discerning guests.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Lead, mentor, and inspire a team of culinary professionals to consistently deliver high-quality dishes and impeccable service.
• Collaborate with the executive chef and other team members to develop innovative and enticing menus that showcase local and seasonal ingredients while reflecting the unique concept of the restaurant.
• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, ensuring adherence to food safety and sanitation standards at all times.
• Maintain strict quality control measures to ensure consistency and excellence in every dish served.
• Manage inventory levels, order supplies, and control food costs to maximize profitability while minimizing waste.
• Provide ongoing training and development opportunities for kitchen staff to enhance their culinary skills and knowledge.
• Ensure compliance with all relevant health, safety, and hygiene regulations, as well as hotel policies and procedures.
• Work closely with front-of-house staff to ensure seamless coordination and exceptional guest experiences.

Executive Sous Chef
You are a creative and talented individual with a proven ability to lead a Culinary team and a commitment to safe, efficient operations and exceptional cuisine. As Executive Sous Chef, your expertise in recipe development will elevate our menus and your leadership inspires and fosters culinary talent.

What is in it for you:

• An inclusive, empowering, and positive workplace, where we place people at the heart of everything we do 
• The opportunity to have fun at work alongside passionate hospitality professionals who strive to make the world a more welcoming place 
• The opportunity to live, work and play across the world through our employee travel and internal transfer programs 
• Complimentary meal through our Colleague Dining Program 
• A competitive salary with annual compensation reviews based on market, performance, and capabilities 
• Complimentary dry-cleaning of business attire  
• Employee benefit card offering discounted room and food & beverage rates at Fairmont & Accor properties worldwide 
• The opportunity to work in a luxury hotel environment.
• Free learning programs 
• Ability to make a difference through our Corporate Social Responsibility activities
• Annual paid vacation, sick leave, up to statutory holidays and birthday leave 
• A comprehensive benefits package including extended medical, dental, vision, life insurance, and disability benefits  
• A company-matched pension plan and ability to enroll in the Group Registered Retirement Savings Plan (GRSP) 

What you will be doing:

• Providing direction for all day to day Culinary operations
• Meeting daily with the Executive Chef to communicate daily operational challenges & successes
• Leading the daily Food & Beverage briefings
• Promoting a fun, professional and disciplined work environment while building mutual trust, respect and cooperation among team members
• Utilizing your keen interpersonal and communication skills to lead, influence and encourage others
• Actively sharing your ideas, opinions & suggestions in the weekly Chefs meeting
• Providing guidance and direction to your Culinary team, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback
• Ensuring proper scheduling of weekly and annual vacation for Culinary colleagues while effectively managing Watson labor standards
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel
• Setting up control systems to assure quality, portion consistency, and the ability to create proper purchasing specifications
• Monitoring and reviewing operating criteria and developing an awareness of the importance of food preparation and quality
• Completing monthly one-on-ones, probation and annual reviews of kitchen managers as required
• Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed
• Ensuring consistent on-the-job training sessions are completed for all culinary colleagues and leaders
• Liaising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback
• Partnering with Food & Beverage Managers to create innovative and successful promotional ideas while performing any other reasonable duties as required by the Executive Chef
• Striving to improve all food preparations, presentations and menu selections
• Striving to achieve and surpass our Voice of the Guest targets including food quality, menu content, variety of menu, and timeliness of service
• Chairing the monthly departmental communication meetings with Culinary colleagues
• Creating food menus for Banquets, In Room Dining, and Restaurant
• Meeting with Storekeepers to ensure quality and par levels are maintained
• Actively walking the hotel to ensure all Restaurant, In Room Dining, Banquet, and Meeting Room food quality and set–ups
• Interacting closely with Catering department to assist in coordinating event food and meeting with clients
• Ensuring all VIP visits are handled and prioritized properly
• Continually expanding on our current Food product to lead our colleagues to the next level
• Actively recruiting talent to strengthen our Culinary team’s skill set
• Performing other duties and projects as assigned

What you will be doing:

Reporting to the Executive Chef responsibilities and essential job functions include but are not limited to the following:             

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
• Conduct daily shift briefings to kitchen colleagues
• Ensure all kitchen colleagues are aware of standards & expectations
• Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
• Maintain and enhance the food products through creative menu development and presentation
• Have full knowledge of all menu items, daily features and promotions
• Actively interact with guests at tables
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

The Executive Chef will oversee the Culinary Division for Raffles and Fairmont Makati, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.   

• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and colleagues 

• Lead and support all departments in the achievement of their financial and operational targets via effective organizational development, policy and procedural development, and appropriate colleague training activities 

• Oversee the selection, training and development of all Culinary colleagues to ensure timely recruitment and a focus on career growth and development 

• Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards at all times 

• Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests 

• Ensure all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls  

• Ensure that all kitchen operations are compliant with legislated food safety regulations 

• Source local ingredients for seasonal food items 

• Ensure that all menus are created using guest feedback, industry trends, competitive intelligence, seasonal offerings and all service standards 

• Work together with the F&B Director on all areas pertaining to menus and food service 

• Develop menus for all food operations. Ensure all menu items are costed accurately 

• Ensure heart of house is clean and well maintained-maintain effective preventative maintenance program for all kitchens 

• Responsible for the running of the Employee Dining Room, including cleanliness, operation and food production 

Responsible for supervising and coordinating the activities of the cooks and kitchen helpers involved in the preparation of cold dishes, hors d’oeuvres, appetizers, salad, sandwiches, cold sauces and condiments for the hotels F&B outlets and banquet functions. To report for duty punctually wearing the proper kitchen uniform and name badge at all times.

Skills and Competencies

· Problem Solving and Decision Making

· Coaching and Mentoring

· Professionalism

· Client Service

· Innovation and Creativity

· Job Knowledge

· Knowledgeable in food presentation

· Sanitary and Hygiene regulations

· Inventory Management

· Time Management

SSS, PhilHealth and Pag Ibig (Government Mandatory Benefits)

Service Charge

Tip \s

Leave Credits

The position is primarily responsible for directing and supervising the Kitchen operations in a manner that ensures high standard of quality, hygiene, safety, cleanliness and total guest satisfaction. Further, this position is responsible for the supervision and productivity of the Kitchen employees including staffing, training and performance management

Problem Solving and Decision Making

· Coaching and Mentoring

· Professionalism

· Client Service

· Innovation and Creativity

· Job Knowledge

· B. Knowledgeable in food presentation

· C. Sanitary and Hygiene regulations

· D. Inventory Management

· E. Time Management

Requirements

Education: Graduate of Culinary Arts or Hotel and Restaurant Management

Experience(s): Two (2) years work-related experience

presentation Specific Knowledge: exposure in restaurant operations, customers relations, cooking, food

SSS, PhilHealth and Pag Ibig (Government Mandatory Benefits)

Service Charge

Tip

As an active member of the culinary team, the Demi Chef de Partie will oversee the Culinary Division for Raffles and Fairmont Makati, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas. 

• Organize together with the Chef de Partie shifting in the section with regards to mise en place production and its services.  

• Together with his/her Chef de Partie write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.  

•  Oversee the selection, training and development of all Culinary colleagues to ensure timely recruitment and a focus on career growth and development 

• Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards at all times 

• Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests 

• Responsible in helping to attain food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery(and quality) of all food items 

•  

• Ensure all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls  

• Ensure that all kitchen operations are compliant with legislated food safety regulations