Chef de Partie - All Day Dining

Role summary

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

The Chef de Partie is responsible for managing an assigned kitchen section within the all-day dining operation. Requirements typically include formal culinary training or equivalent experience, previous work in a hotel or quality restaurant, knowledge of food preparation, cooking techniques, hygiene standards, and food safety procedures. The successful candidate should be organized, reliable, creative, and able to work efficiently during busy service periods. Expectations include preparing consistent, high-quality dishes, following recipes and portion controls, maintaining a clean and safe workstation, monitoring stock, supporting junior kitchen colleagues, and cooperating closely with the sous chef and wider culinary team. Flexibility to work shifts, weekends, and public holidays is essential.

About the employer

Shangri-La is a global luxury hospitality group founded in Asia and recognized for its hotels, resorts, and signature service culture. The company operates properties across Asia, the Middle East, Europe, North America, and other international destinations. Its portfolio includes luxury city hotels, island resorts, restaurants, spas, and conference facilities. Shangri-La places strong emphasis on warm hospitality, personalized guest service, teamwork, professional standards, and employee development. In the Philippines, its properties are associated with premium leisure and business travel, offering extensive food and beverage operations alongside accommodation, wellness, and events. Employees generally work in structured hotel environments with opportunities to gain international hospitality experience, develop culinary skills, and progress through different departments or destinations within the group.