Sous Chef (Banquet)

Shangri-La Boracay Located in the country’s premier beach destination, Shangri-La’s Boracay Resort and Spa is a luxurious and serene haven for vacationers. Dramatically situated on a hillside in a flourishing nature reserve at the northern tip of Boracay Island, the 12-hectare resort is a 10-minute drive from the popular White Beach. The resort offers 219 rooms including 36 villas and suites; comprehensive leisure facilities; 350 meters of secluded beach front; and a thriving ecosystem of diverse flora and fauna. Within the resort, guests may find a tranquil escape in Chi, The Spa.

Duties To maintain a high standard of all food preparation , service and hygiene in their respective Kitchens, according to the standards required by the management.

Responsible for the direct kitchen operation, from purchasing, receiving, storing and products control, to proper creation, implementation of creative menus for the entire Hotel, pertaining Banquets, A La Carte and special functions of feasible customer requests.

Requirements

• Experience in an International Hotel/ Resort or a well-known restaurant is an advantage.
• A graduate or any diploma courses related in Culinary Arts.
• Strong background in creating menus for Banquets and special functions.
• Knowledgeable in both Western and Asian cuisine.
• Has strong sense in financial acumen and must be good in administrative skills.
• Knowledgeable of food hygiene procedure (HACCP / ISO 22000).
• A good team player, shows initiative, creative and guest oriented
• Compensation and Benefits: Local Package is offered.