Executive Chef

Job Description: Executive Chef

Position Summary:

The Executive Chef is responsible for leading the entire kitchen operation, ensuring high-quality food production, menu innovation, cost efficiency, and consistent adherence to culinary standards. This role oversees kitchen staff, maintains sanitation compliance, manages inventory, and ensures the overall excellence of the culinary experience.

Key Responsibilities:

1. Culinary Leadership & Menu Development

• Create, plan, and update menus aligned with brand standards and seasonal trends.
• Develop new dishes and ensure consistent taste, quality, and presentation.
• Set and enforce recipe standards, portion control, and plating guidelines.

2. Kitchen Operations Management

• Oversee the daily operations of the kitchen to ensure efficiency and smooth workflow.
• Coordinate with front-of-house and management teams to address operational needs.
• Ensure all kitchen equipment is functioning and properly maintained.

3. Staff Management & Training

• Recruit, train, schedule, and supervise all kitchen staff including sous chefs, cooks, and utility personnel.
• Conduct regular coaching, performance evaluations, and skill development.
• Promote teamwork, discipline, and a positive kitchen culture.

4. Quality Control & Food Safety

• Ensure strict compliance with food safety, sanitation, and hygiene standards.
• Conduct regular kitchen inspections and enforce proper food handling.
• Maintain high standards of food quality, flavor, and consistency.

5. Inventory & Cost Control

• Manage inventory of ingredients, supplies, and equipment.
• Implement cost control measures, minimize waste, and optimize food cost performance.
• Coordinate with Purchasing for timely and cost-efficient procurement.

6. Budgeting & Financial Management

• Assist in planning and monitoring kitchen budgets and cost forecasts.
• Analyze food cost reports and adjust menus or purchasing strategies as needed.
• Ensure profitability through efficient operations and resource management.

7. Event & Special Menu Coordination

• Design and execute menus for special events, banquets, catering, or seasonal promotions.
• Work closely with management to deliver customized culinary experiences.

8. Leadership in Kitchen Safety

• Enforce compliance with health, safety, and fire regulations.
• Ensure all staff follow proper handling of equipment and emergency procedures.

Qualifications:

• Graduate of Culinary Arts or related field (preferred).
• At least 5 years of experience in a senior kitchen role; experience as Executive Chef.
• Strong knowledge of international and local cuisines.
• Excellent leadership, communication, and decision-making skills.
• Ability to work under pressure in a fast-paced environment.
• Strong understanding of food cost control, budgeting, and kitchen management.
• Creative, innovative, and highly detail-oriented.
• Willing to be assigned in Commonwealth QC.
• Can start ASAP.

Core Competencies:

• Culinary Expertise & Creativity
• Leadership & Team Development
• Cost Management & Budgeting
• Menu Planning & Food Presentation
• Time Management & Multitasking
• Quality Assurance
• Problem-Solving & Crisis Management

Personal Attributes

• Creative and open to experimenting with flavor combinations.
• Strong leadership, communication, and time management skills.
• Can balance culinary artistry with business practicality.

Job Type: Full-time

Pay: Php25,000.00 - Php35,000.00 per month

Benefits:

• Company Christmas gift
• Company events
• Employee discount
• Health insurance
• On-site parking
• Opportunities for promotion
• Promotion to permanent employee

Experience:

• Executive Chef: 1 year (Required)

Work Location: In person