Junior Sous Chef - Baker

Makati City · Posted Nov 04

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At a glance

Location: Makati City, Philippines
Work type: Onsite

Oversees culinary operations with focus on productivity, performance, and team development; maintains high standards of culinary quality, sanitation, and safety; develops refined recipes and exceptional baked creations for luxury hospitality; manages costs and inventory in line with operational standards.

What they are looking for

CulinaryRecipe developmentInventory managementFood safetyCost controls

Location: Makati City, NCR, ph Employment Type: {'id': 'permanent', 'label': 'Full-time'}

Company Description

Raffles and Fairmont Makati offer a refined blend of heritage, luxury, and contemporary elegance in the heart of Manila’s financial and commercial district. With world-class hospitality and exceptional service, both hotels create an atmosphere of sophistication and comfort, making them premier destinations for business and leisure travelers alike.

Together, they feature 312 exquisitely designed accommodations, including 32 exclusive suites at Raffles Makati and 280 elegantly appointed rooms and suites at Fairmont Makati, complemented by exceptional dining experiences, luxurious spa treatments, and modern business facilities.

At Raffles Makati, guests enjoy an intimate retreat enriched by legendary Raffles Butlers, a deep connection to art, literature, and culture, and an ambiance of timeless refinement. Meanwhile, a sophisticated urban sanctuary awaits guests at Fairmont Makati, where they can experience skyline views, seamless luxury, and effortless modern indulgence in a world-class setting.

Job Description

Oversees culinary operations, driving excellence in productivity, performance, and team development through effective organization, training, coaching, and mentoring.

Upholds the highest standards of culinary quality, sanitation, hygiene, and safety while developing refined recipes, innovative presentations, and exceptional baked creations aligned with luxury hospitality standards.

Manages culinary costs and controls, ensuring disciplined requisitioning, receiving, inventory management, and adherence to established operational standards.