Head Chef

Job Summary

The Head Chef is responsible for overseeing the overall culinary operations of Manila Ocean Park and Hotel H2O, including all restaurants, kiosks, food outlets, and catering operations. The role ensures consistent food quality, food safety, cost efficiency, menu innovation, and high culinary standards while leading and developing the entire kitchen team.

Duties and Responsibilities

• Oversee All Culinary Operations: Manage the day-to-day kitchen operations across all restaurants, kiosks, food outlets, and catering functions, ensuring consistent standards and efficient service.
• Lead the Culinary Team: Supervise, coach, train, and develop chefs, cooks, and kitchen personnel while ensuring proper staffing, work allocation, and performance management.
• Ensure Food Quality and Consistency: Establish and maintain recipes, portion standards, presentation, taste, and overall food quality across all outlets.
• Manage Menu Development: Create and improve menus, seasonal offerings, promotions, and new food concepts based on customer preferences, market trends, and business requirements.
• Control Food Cost and Inventory: Monitor food costs, portion control, wastage, inventory levels, purchasing requirements, and kitchen expenses to achieve budgetary targets.
• Ensure Food Safety and Sanitation: Maintain strict compliance with food safety, sanitation, HACCP principles, health regulations, and company standards across all kitchen and food preparation areas.
• Coordinate with Other Departments: Work closely with F&B, Purchasing, Finance, Sales & Marketing, Events, and Operations to ensure smooth execution of daily operations, promotions, and special events.
• Manage Suppliers and Procurement: Coordinate with Purchasing and suppliers regarding ingredients, product specifications, quality, pricing, and availability.
• Monitor Outlet Performance: Review culinary performance, guest feedback, food quality concerns, operational issues, and outlet requirements to identify opportunities for improvement.
• Drive Culinary Innovation and Efficiency: Introduce new techniques, products, processes, and cost-saving initiatives while maintaining the property's culinary identity and guest experience.

Work Location: In person