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 section of the All Day Dining kitchen, preparing food consistently according to Shangri-La standards, recipes, and food-safety procedures. Candidates typically need culinary training or relevant professional kitchen experience, with knowledge of food preparation, portion control, hygiene, and safe equipment use. The role requires teamwork, discipline, creativity, and the ability to work efficiently during busy breakfast, lunch, and dinner services. The successful candidate is expected to maintain a clean workstation, support junior kitchen colleagues, control waste, follow schedules, and deliver high-quality dishes with consistent presentation. Flexibility for shifts, weekends, and public holidays is essential.

About the employer

Shangri-La is a leading luxury hospitality group founded in Asia, operating hotels, resorts, residences, and related businesses across many countries. Its properties are known for warm Asian hospitality, high service standards, distinctive dining, and well-developed guest facilities. In the Philippines, Shangri-La operates respected hotels and resorts, including properties in Manila, Cebu, and Boracay. The company employs people across hotel operations, culinary services, housekeeping, wellness, events, finance, and management. Team members generally work in structured environments with formal service procedures, training opportunities, and international brand standards. A Chef de Partie may benefit from exposure to high-volume dining, multicultural teams, multiple cuisines, and potential career development within the wider Shangri-La network. Exact benefits, service-charge arrangements, accommodation, and advancement opportunities depend on the individual property and employment contract.