Executive Chef

About the Role

We are looking for an experienced and highly driven Executive Chef to lead our culinary operations and elevate the overall dining experience of our hotel. The Executive Chef will oversee all kitchen operations, ensuring excellence in food quality, consistency, presentation, cost management, and compliance with food safety standards.

Key Responsibilities

• Lead and manage the hotel's overall culinary operations across restaurants, banquets, room service, and other food outlets.
• Develop and maintain innovative menus aligned with the hotel's brand, guest preferences, and market trends.
• Ensure consistent quality, taste, presentation, and portion standards across all culinary offerings.
• Lead, coach, and develop the culinary team, including Sous Chefs, Chef de Partie, Commis, and kitchen staff.
• Manage food costs, portion control, menu engineering, inventory, purchasing, and kitchen budgets.
• Work closely with the Food & Beverage and hotel management teams in planning menus and culinary promotions.
• Establish and maintain high standards for food safety, sanitation, hygiene, and HACCP compliance.
• Monitor kitchen productivity, staffing levels, scheduling, and operational efficiency.
• Conduct regular inspections of kitchen facilities, equipment, food storage, and preparation areas.
• Collaborate with suppliers to ensure quality ingredients and competitive pricing.
• Lead menu development for banquets, events, special functions, and seasonal promotions.
• Monitor guest feedback and implement improvements to enhance the dining experience.
• Ensure compliance with hotel policies, company standards, and applicable food safety regulations.

Qualifications

• Bachelor's degree or diploma in Culinary Arts, Hospitality Management, or a related field is preferred.
• At least 5–8 years of progressive culinary experience, with significant experience in a hotel, resort, or high-volume hospitality environment.
• Previous experience as an Executive Chef, Executive Sous Chef, or similar senior culinary leadership role.
• Strong knowledge of international and local cuisine, menu development, food costing, and kitchen operations.
• Proven experience in managing and developing large culinary teams.
• Strong leadership, communication, organizational, and problem-solving skills.
• Excellent understanding of food safety, sanitation, and HACCP standards.
• Strong business acumen with the ability to manage food costs and kitchen budgets.
• Creative, detail-oriented, and highly committed to culinary excellence.
• Willing to work flexible hours, weekends, holidays, and during special events as required.

Benefits:

• Accident Insurance
• HMO
• Signing Privilege
• Birthday Buffet
• Birthday Leave
• Free Coffee
• Employee Discounts

Pay: Php50,000.00 - Php100,000.00 per month

Benefits:

• Additional leave
• Employee discount
• Health insurance

Work Location: In person