Hiring Restaurant Chef jobs in Manila

The Executive Chef is responsible for the overall leadership, management, and operation of all culinary activities of the hotel. The position oversees food production, menu planning, kitchen administration, food quality, cost control, food safety compliance, and personnel management to ensure exceptional guest satisfaction and profitability. The Executive Chef leads the culinary team in delivering high-quality food products while maintaining operational efficiency and adherence to hotel standards.

Duties and ResponsibilitiesCulinary Operations Management

• Plan, organize, direct, and supervise all kitchen operations, including restaurants, banquet facilities, room service, employee dining, and specialty outlets.
• Ensure consistent preparation, quality, presentation, and portioning of all food items served throughout the hotel.
• Develop and implement standardized recipes, preparation methods, and presentation guidelines.
• Maintain high standards of food quality, taste, freshness, and guest satisfaction.

Menu Development and Innovation

• Design and develop menus that align with the hotel's concept, market trends, and guest preferences.
• Introduce new dishes, seasonal offerings, and promotional menus to enhance guest experience and revenue generation.
• Regularly evaluate menu performance and profitability.
• Collaborate with the Food and Beverage Department on special events, themed promotions, and banquet functions.

Financial and Cost Management

• Prepare and manage the culinary department's budget.
• Monitor and control food costs, labor costs, and kitchen operating expenses.
• Analyze food cost reports and implement strategies to improve profitability.
• Oversee inventory management, purchasing, receiving, storage, and stock control procedures.
• Minimize food waste through proper planning, forecasting, and portion control.

Leadership and Staff Development

• Lead, mentor, train, and develop the culinary team to achieve operational excellence.
• Conduct performance evaluations and provide coaching and feedback.
• Prepare work schedules and manpower plans to ensure efficient staffing levels.
• Foster teamwork, discipline, and professional growth within the kitchen department.
• Participate in recruitment, selection, and onboarding of culinary personnel.

Food Safety and Compliance

• Ensure compliance with food safety, sanitation, hygiene, and HACCP standards.
• Monitor kitchen cleanliness and adherence to health and safety regulations.
• Ensure proper handling, storage, and preparation of food products.
• Lead compliance with hotel policies, government regulations, and quality assurance standards.

Coordination and Guest Satisfaction

• Work closely with the General Manager, Food and Beverage Manager, Sales Team, and other departments to support hotel operations and events.
• Address guest feedback and implement corrective actions when necessary.
• Ensure culinary services meet or exceed guest expectations and hotel service standards.
• Participate in management meetings and contribute to strategic planning initiatives.

Qualifications

• Bachelor's Degree in Culinary Arts, Hospitality Management, Hotel and Restaurant Management, or a related field.
• Professional culinary certifications are an advantage.
• Minimum of three (3) years of progressive culinary leadership experience.
• Extensive knowledge of international and local cuisines, food production techniques, and kitchen operations.
• Strong background in menu engineering, food costing, inventory management, and budget control.
• Thorough understanding of food safety, sanitation, and HACCP standards.
• Excellent leadership, organizational, and decision-making skills.
• Strong communication and interpersonal abilities.

Job Types: Full-time, Permanent

Pay: Php60,000.00 - Php70,000.00 per month

Benefits:

• Employee discount
• Health insurance
• On-site parking
• Promotion to permanent employee

Work Location: In person