Executive Chef (Tacloban)

About the role

The Executive Chef will oversee the overall kitchen and culinary operations of the hotel, including menu development, food preparation, kitchen management, cost control, and culinary team leadership. The successful candidate will ensure consistently high standards of food quality, presentation, hygiene, and service while maintaining efficient and profitable kitchen operations.

Key responsibilities

• Lead and manage the hotel's overall kitchen and culinary operations.
• Develop and implement menus for restaurants, banquets, events, and other hotel dining outlets.
• Ensure consistent quality, taste, presentation, and portion control of all food products.
• Supervise, motivate, and train chefs, cooks, and kitchen staff.
• Establish and maintain standardized recipes and food preparation procedures.
• Monitor food costs, inventory, purchasing, and portion control to achieve budget targets.
• Work closely with suppliers and the purchasing team to ensure quality ingredients and competitive pricing.
• Ensure compliance with food safety, sanitation, HACCP, and hotel health and safety standards.
• Conduct regular inspections of kitchen areas, equipment, food storage, and preparation procedures.
• Plan staffing schedules and ensure appropriate manpower levels based on business volume.

About you

• Bachelor's degree or diploma in Culinary Arts, Hospitality Management, or a related field is preferred.
• Minimum 5 years of progressive culinary experience, with at least 2–3 years in an Executive Chef, Chef de Cuisine, or senior culinary management position.
• Previous experience in a hotel, resort, restaurant group, or high-volume food and beverage operation.
• Strong knowledge of international and contemporary cuisine, menu development, and food presentation.
• Proven experience in food costing, inventory management, budgeting, and kitchen operations.
• Strong leadership, communication, organization, and problem-solving skills.
• Knowledge of food safety, sanitation, and HACCP principles.
• Ability to work effectively under pressure in a fast-paced hospitality environment.
• Willingness to work flexible hours, including weekends and holidays.