Service Manager - Kitchen ( Chef de Cuisine - Sirena / Seafood Restaurant )

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Chef de Cuisine for Sirena, Shangri-La's seafood restaurant, is responsible for leading daily kitchen operations, menu execution, food quality, cost control, hygiene, and team performance. Candidates should have professional culinary training and several years of experience in a high-end hotel, resort, or seafood restaurant, ideally in a supervisory or chef de cuisine position. Strong knowledge of seafood preparation, HACCP and food-safety standards, inventory management, menu planning, and kitchen leadership is expected. The successful candidate should be creative, organized, commercially aware, and able to maintain consistent standards in a fast-paced luxury hospitality environment. Flexibility, communication skills, and the ability to train and motivate colleagues are essential.

About the employer

Shangri-La Group is a leading luxury hospitality company founded in Hong Kong, operating hotels, resorts, and related businesses across Asia, the Middle East, Europe, North America, and other international markets. Its properties are known for refined service, distinctive dining, comfortable accommodation, and strong attention to guest experience. In the Philippines, Shangri-La operates established luxury hotels and resorts, including properties in Manila and Boracay. The group offers career opportunities across culinary operations, food and beverage, rooms, wellness, engineering, finance, and management. Employees generally work within structured international standards, with access to training and opportunities for advancement across the company’s global portfolio. The role is associated with a professional luxury-hotel environment where consistency, hospitality, food safety, teamwork, and guest satisfaction are central to daily operations.