Chef de Partie – Dim Sum

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
an ultra-luxury city hotel, the Dim Sum Chef is responsible for the complete
production, quality, and consistency of all dim sum offerings across all
restaurants, lounges, and points of sale within the property. This role ensures
that every dim sum item reflects the highest standards of authenticity,
craftsmanship, and freshness expected in a world-class Chinese dining
experience.

The Dim Sum Chef also leads and develops junior dim sum chefs
and plays a key role in delivering exceptional Chinese cuisine for banquet
events, ensuring that all offerings meet the highest culinary and presentation
standards.

Key Responsibilities

• Oversee the full production of all dim sum items across the property,
  ensuring consistency in taste, texture, and presentation
• Prepare
  and supervise the creation of a wide range of dim sum, including steamed, baked,
  fried, and specialty items
• Maintain authentic techniques while adapting
  to modern luxury dining expectations
• Ensure all dim sum is prepared
  fresh daily, maintaining peak quality at all service times
• Ensure
  proper storage conditions, labelling, and rotation (FIFO/FEFO) for optimal
  product integrity

Inventory & Stock Control

• Fully
  manage butchery inventory, including daily stock monitoring, par levels,
  and requisition planning
• Conduct regular stock counts and reconcile
  variances with store records and procurement
• Optimize yield
  and minimize waste through precise cutting techniques and effective utilization
  strategies
• Maintain accurate inventory records in line with hotel
  financial controls and audit requirements

Quality & Freshness
Standards

• Guarantee the highest standards of freshness, ensuring
  all ingredients are of premium quality and properly handled
• Maintain
  strict quality control over fillings, doughs, and finishing techniques


• Ensure all dishes meet luxury presentation standards across all outlets
  and service styles
• Always adhere to rigorous HACCP and food safety
  practices

Skills & Competencies

• Expert-level
  knowledge of premium meat cuts, and advanced fabrication techniques


• Strong understanding of luxury quality control standards and food safety
  regulations
• Lead the preparation and execution of dim sum and Chinese
  cuisine for banquets, VIP events, and special functions
• Customize menus
  and production plans according to event requirements and guest profiles


• Ensure timely, high-quality delivery of large-scale production without
  compromising standards
• Collaborate with banquet and culinary teams
  for seamless event execution
• Strong leadership and training
  capability
• Ability to work under pressure in a refined, fast-paced
  environment

Qualifications &
Experience

• Certification or Diploma in Butchery, 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 or head butcher role
• Experience handling premium,
  imported, and specialty meat products
• Strong expertise in international
  and Asian cuisines; familiarity with modern culinary techniques is highly
  desirable.
• Proven leadership skills with the ability to motivate
  and develop a diverse team.
• Excellent organizational, communication,
  and problem-solving abilities.
• Passion for innovation and delivering
  exceptional guest experiences.
• Flexibility and resilience to thrive
  in the dynamic environment of a pre-opening hotel.