Chef de Cuisine (Hotel Franchised) at Accor

Panglao, Bohol, Philippines -

Full Time

Start Date

Immediate

Expiry Date

01 Mar, 26

Salary

0.0

Posted On

01 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Leadership, Interpersonal Skills, Problem-Solving, Culinary Strategies, Menu Planning, Food Preparation, Team Collaboration, Guest Relations, Training, Inventory Management, Communication, Creativity, Staff Development, Operational Oversight, Quality Control

Industry

Hospitality

Description

Company Description Welcome to South Palms Resort and Spa Panglao-MGallery, where Bohol’s natural beauty, rich heritage, and warm hospitality come together in a truly exceptional luxury retreat. As the first MGallery resort in the Philippines, we offer a refined yet authentic island experience, inviting you to unwind, explore, and reconnect. Wake up to stunning ocean views, savor the finest local and international flavors, and immerse yourself in cultural and wellness experiences designed to inspire and rejuvenate. From hands-on activities at South Farms, where nature and tradition thrive, to tranquil spa treatments and unforgettable beachfront dining, every moment is crafted with care. At South Palms Resort and Spa Panglao, we bring Bohol’s spirit to life through thoughtful experiences and genuine hospitality. Your story begins here. Initiative and openness: An open mind and proactive attitude, continually evolving and contributing innovative ideas to elevate the guest experience. Job Description Oversee the planning, preparation, and production of high-quality food preparations, presentations, and specialty items in line with hotel standards and guest expectations. Supervise daily kitchen operations and ensure consistent, timely food output. Plan and execute seasonal menus, buffet setups, and function catering aligned with restaurant concepts and guest profiles. Assist in developing culinary strategies consistent with brand objectives and guest satisfaction goals. Supervise chefs and other kitchen personnel, overseeing performance, training, and development. Foster a cooperative and productive work environment that supports staff morale and guest satisfaction. Oversee ordering, inventory levels, and procurement; liaise with storeroom and receiving departments. Keep and review daily logbooks for kitchen communication and shift follow-up. Constantly make suggestions for improving the department's work. Collaborate with Executive Sous Chef and Executive Chef on new menu initiatives and creativity. Take lead in handling guest feedback, complaints, and building strong guest relationships. Perform other duties determined by the direct manager. Lead and organize regular team meetings, daily briefings, and performance discussions. Review and update SOPs, policy manuals, and workflow guidelines for the department. Qualifications Proven work experience in a kitchen management or leadership role in a professional kitchen within international hotel chains or leading restaurant groups Strong interpersonal skills for cross-departmental collaboration Sound judgment and problem-solving skills under pressure Additional Information Belong in a place where you can be yourself and love what you do. Join our hotel community and we will support you to realise your true potential. You will be part of a team where everyone’s contribution is valued. And we will empower you to bring ideas to elevate our services, creating personalised experiences for guests. Help them to feel special, and we will do the same for you. When you become one of our Heartists®, you will also be a member of the Accor group with all the benefits that brings. The ALL Heartists® program is the benefits program dedicated to Accor Heartists®. It provides employees with the opportunity to enjoy memorable experiences throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping…).

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Responsibilities

Oversee the planning, preparation, and production of high-quality food in line with hotel standards. Supervise daily kitchen operations and ensure consistent, timely food output.