Chef de Partie – Garde Manger

About the role

The Shangri‑La The Fort, Manila is seeking a motivated Chef de Partie to lead the Garde Manger (cold kitchen) team. You will ensure smooth kitchen operations, uphold high culinary standards, and support the Sous Chef in delivering exceptional guest experiences.

Key responsibilities

• Lead the kitchen in the Sous Chef’s absence, supervising a team of chefs.
• Ensure timely completion of food production and preparation according to set schedules and quantities.
• Maintain high quality and consistency of all cold‑dish preparations.
• Coordinate with other kitchen stations and hotel departments for events and special requests.
• Order and purchase supplies using the hotel’s procurement system, aligning with business levels.
• Create duty rosters, manage basic kitchen administration, and handle recipe costing.
• Adhere to hotel food safety policies, including HACCP and ISO22000 standards.

Required profile

• College graduate with a degree in Culinary Arts or a related field.
• Minimum of 5 years experience in an international hotel or comparable establishment.
• Up‑to‑date knowledge of current culinary trends.
• Fluent in oral and written English.
• Unrestricted right to work in the Philippines.

Required skills

• Food Costing
• Budgeting
• Menu Planning
• HACCP
• ISO22000
• Procurement System usage

What we offer

• Opportunity to work in a landmark hotel within a vibrant business district.
• Professional development in a world‑class hospitality environment.
• Collaborative and dynamic team culture.