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.