Chef De Cuisine at Accor

Makati, Metro Manila, Philippines -

Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

0.0

Posted On

06 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations Management, Staff Leadership, Inventory Management, Food Quality Maintenance, Menu Development, Menu Costing, Food Cost Control, Training and Development, French Cuisine, European Cuisine, Fine Dining, Luxury Hotel Experience, Operational Discipline, Cost Management

Industry

Hospitality

Description

Company Description Raffles Makati is a luxurious retreat in the heart of Manila’s financial district, offering 32 elegantly appointed suites with floor-to-ceiling windows showcasing breathtaking city views. Since its opening in 2012, it has become a distinguished hub for art, literature, and culture, located near the Zuellig Building and Ayala Museum. Guests experience legendary Raffles hospitality, complemented by exceptional service from Raffles Butlers. Conveniently accessible from Manila Ninoy Aquino International Airport, Raffles Makati is a seamless blend of heritage, sophistication, and modern elegance. Job Description Assists the Executive Chef in managing kitchen operations, staff, and inventory, leads the team to ensure seamless service, maintains high standards of food quality, and ensures that the kitchen is compliant with the hotel's standards. Oversees and develops menus for food operations, ensures that the items are costed accurately, and helps attain food cost of sales goals through overseeing ordering, inventories, and food control. Manages training and development of colleagues and fosters a winning, solution-oriented work environment. Qualifications Must have prior working experience or formal culinary training in Michelin‑starred or internationally recognized fine‑dining restaurants. Possesses 12–15 years of professional culinary experience in luxury hotels or high‑end fine dining establishments, with a minimum of 3 years as a Sous Chef or Chef de Cuisine. Strong foundation in French or broader European cuisine, ideally with demonstrated experience in developing seasonal, refined, and modern menus. Proven track record in leading and managing a fine‑dining kitchen, including team development, maintaining quality and consistency, and overseeing daily culinary operations. Previous tenure in a luxury hotel or high‑end standalone restaurant is highly preferred. Demonstrated capability to uphold the highest standards of food quality, guest interaction, operational discipline, and effective cost management. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef De Cuisine assists the Executive Chef in managing all kitchen operations, including staff, inventory, and maintaining high food quality standards in compliance with hotel regulations. This role involves overseeing and developing menus, ensuring accurate costing, and driving food cost of sales goals while fostering team development.