Chef De Cuisine – Luxury Hotel

About the role

The Chef De Cuisine will support the Executive Chef in delivering world‑class culinary experiences at Raffles Makati, a luxury hotel in Manila’s financial district. This senior position leads the kitchen team, ensures impeccable food quality, and upholds the brand’s high standards of safety, hygiene, and service.

Key responsibilities

• Assist the Executive Chef in managing daily kitchen operations, staff scheduling, and inventory control.
• Oversee menu development for all food outlets, ensuring seasonal, refined, and modern offerings.
• Maintain accurate food costing, monitor cost of sales, and drive effective ordering and waste control.
• Champion training, coaching, and professional development of kitchen colleagues.
• Ensure compliance with safety, hygiene, and brand standards across all culinary activities.

Required profile

• 12–15 years of professional culinary experience in luxury hotels or high‑end fine‑dining establishments.
• Minimum 3 years in a Sous Chef or Chef de Cuisine role.
• Experience in Michelin‑starred or internationally recognized fine‑dining restaurants.
• Strong background in French or broader European cuisine with a track record of seasonal menu creation.
• Proven ability to lead a fine‑dining kitchen, maintain quality consistency, and manage costs.

Required skills

• French cuisine
• European cuisine
• Menu development
• Food costing
• Inventory control