Executive Chef

Executive Chef

Job Location: Quezon City, Philippines
Job Type: Full-time

Job Summary

We are seeking an experienced and results-driven Executive Chef to lead the overall kitchen operations, food production, menu execution, and culinary team. The successful candidate will ensure consistent food quality, food safety, operational efficiency, and cost control across the restaurant while developing culinary talent and maintaining the Company’s standards.

Key Responsibilities

• Lead and oversee all kitchen operations, including food preparation, cooking, production, plating, and presentation.
• Develop, standardize, and implement recipes, menus, food specifications, and preparation procedures.
• Ensure consistency in food quality, taste, portioning, presentation, and serving standards.
• Monitor food cost, production yield, wastage, and inventory to achieve established operational targets.
• Prepare and manage kitchen budgets, production plans, and cost-control initiatives.
• Conduct regular inspections of food preparation areas, equipment, storage facilities, and sanitation practices.
• Ensure compliance with food safety, sanitation, and occupational safety standards.
• Lead, train, coach, and evaluate kitchen personnel, including Sous Chefs, Chef de Partie, cooks, and stewards.
• Establish work schedules, assign responsibilities, and monitor team performance.
• Coordinate with Purchasing, Warehouse, Operations, R&D, and other departments on ingredient sourcing, product specifications, and operational requirements.
• Collaborate with the Research and Development team in menu innovation, product testing, and recipe improvement.
• Investigate food quality concerns, customer complaints, and kitchen-related incidents, and implement corrective actions.
• Monitor kitchen equipment maintenance and ensure proper utilization of resources.
• Prepare operational reports and recommend improvements to kitchen productivity and profitability.
• Perform other duties as may be assigned by Management.

Qualifications

• Bachelor’s Degree or Diploma in Culinary Arts, Food Technology, Hospitality Management, or a related field.
• At least 8 years of experience in professional kitchen operations, with 3–5 years in a senior culinary or leadership position.
• Extensive experience in buffet, casual dining, hotel, or large-scale restaurant operations is an advantage.
• Strong knowledge of food production, menu planning, recipe standardization, and kitchen cost control.
• Knowledge of food safety, sanitation, and HACCP principles.
• Proven ability to lead, develop, and manage a diverse culinary team.
• Strong planning, organizational, and problem-solving skills.
• Willing to work flexible schedules, including weekends and holidays, as operationally required.

Preferred Qualifications

• Experience managing high-volume food production and multi-outlet or multi-branch kitchen operations.
• Familiarity with food costing, inventory management, production forecasting, and yield analysis.
• Experience in menu development, recipe costing, and culinary innovation.
• Knowledge of Philippine food safety and sanitation requirements.

Skills and Competencies

• Culinary leadership and team management
• Menu development and recipe standardization
• Food cost and inventory control
• Quality assurance and food safety
• Production planning and operational efficiency
• Coaching, training, and performance management
• Decision-making and problem-solving
• Communication and cross-functional coordination

Pay: Php50,000.00 - Php60,000.00 per month

Work Location: In person