CHEF DE CUISINE

Provides leadership to galley team (Junior Sous Chef, Chef de Partie, Demi Chef de Partie and Commis Chef). Ensures seamless operation of all galleys and hotel stores. Coordinates all food offerings, including group offerings and special requests. Monitors all culinary standards. Oversees training for crew. Conducts regular inspections. Ensures cleanliness of areas to uphold USPH standards.

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