Chef de Partie – Cantonese BBQ (Roast)

Are you a master of craft? Do you thrive in a team that succeeds
together, demonstrating integrity and respect while acting responsibly? Do
you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator
of some of the most luxurious hotels, resorts and residences located in prime
destinations around the world, with a strong development pipeline. Increasingly
recognized for creating some of the world’s most sought-after properties,
the Group provides legendary service inspired by Asian heritage whilst
representing the very cutting-edge of luxury experiences.

Mandarin Oriental Makati is an upcoming 5-star luxury hotel set within
the lush Ayala Triangle Gardens, at the prestigious corner of Paseo de Roxas
and Makati Avenue.

Scheduled to open in 2026, this landmark development will feature 275 elegantly
appointed guestrooms and suites, offering a refined blend of contemporary design
and timeless sophistication. Guests will enjoy an exceptional array
of world-class amenities, including a curated selection of restaurants,
a stylish bar, a serene pool area, and the brand’s signature spa. Designed to
be a sanctuary in the heart of the city, the hotel promises an elevated
experience for both leisure and business travelers seeking comfort, excellence,
and distinction in Manila.

The Role

In
Chinese cuisine brigade, the Cantonese BBQ Chef is responsible for the complete
production, quality, and consistency of all Cantonese barbecue items across all
restaurants, lounges, banquets, and points of sale within the property.
This role ensures that every BBQ item—roast duck, char siu, crispy pork belly,
soy chicken, and specialty roasts—reflects the highest standards
of authenticity, craftsmanship, and refinement expected in world‑class Cantonese
cuisine.

The Cantonese BBQ Chef leads and develops junior BBQ cooks,
maintains uncompromising standards of freshness and precision, and plays a key
role in delivering exceptional Chinese cuisine for à la carte service, banquets,
VIP events, and special functions.

Key
Responsibilities

• Oversee full production
  of all Cantonese BBQ items across the property, ensuring consistency in taste,
  aroma, texture, and presentation
• Prepare and supervise the creation
  of signature roasts including:
  • Roast duck (鸭)
  • Char siu
    (叉烧)
  • Crispy pork belly (烧肉)
  • Soy‑poached chicken
    (豉油鸡)
  • Specialty roasts and seasonal items


• Maintain authentic Cantonese roasting techniques while adapting to modern
  luxury dining expectations
• Manage roasting ovens, temperature control,
  humidity levels, and timing with precision
• Ensure all marinades,
  brines, sauces, and glazes are prepared fresh daily and consistently
  balanced
• Maintain proper storage, labelling, and rotation (FIFO/FEFO)
  for optimal product integrity

Inventory & Stock Control

• Fully manage BBQ inventory including premium meats, poultry, aromatics,
  spices, sauces, and roasting supplies
• Conduct regular stock counts
  and reconcile variances with store records and procurement
• Optimize
  yield and minimize waste through precise trimming, portioning, and fabrication
  techniques
• Maintain accurate inventory records aligned with hotel
  financial controls and audit requirements
• Coordinate with procurement
  to ensure consistent supply of premium Chinese ingredients and imported
  specialty products

Quality & Freshness Standards

• Guarantee the highest standards of freshness and ingredient quality across
  all BBQ preparations
• Maintain strict quality control over marinades,
  curing processes, roasting cycles, and finishing techniques
• Ensure all
  dishes meet luxury presentation standards across all outlets and service
  styles
• Uphold rigorous HACCP, hygiene, and food safety practices at all
  times
• Ensure BBQ station cleanliness, equipment maintenance, and safe
  handling of high‑heat roasting environments

Skills & Competencies

• Expert‑level mastery of Cantonese roasting techniques, temperature
  control, and finishing methods
• Strong understanding of luxury Chinese
  cuisine standards and modern culinary techniques
• Deep knowledge
  of premium meats, poultry, aromatics, curing methods, and Cantonese flavor
  profiles
• Ability to lead, train, and mentor junior BBQ cooks and commis
  chefs
• Strong organizational skills and ability to work under pressure
  in a refined, fast‑paced environment
• Excellent communication
  and teamwork skills across Chinese kitchen sections
• Commitment
  to maintaining hygiene, safety, and sustainability standards

Qualifications & Experience

• Certification
  or Diploma in Culinary Arts or related field
• Minimum 6–10 years
  of experience in high‑end hospitality or luxury hotel environments
• At
  least 3 years in a supervisory role within a Chinese kitchen, preferably
  specializing in Cantonese BBQ
• Proven expertise in Cantonese roasting
  techniques and premium meat handling
• Experience with imported poultry,
  specialty meats, and traditional Chinese curing methods
• Strong
  leadership skills with the ability to motivate and develop a diverse team


• Excellent organizational, communication, and problem‑solving abilities


• Passion for craftsmanship, innovation, and delivering exceptional guest
  experiences
• Flexibility and resilience to thrive in the dynamic
  environment of a pre‑opening hotel