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    • Expertise in menu development for hotel & restaurant operations.
    • Bachelor's Degree in Food and Beverage Services Management or any Culinary Course.
    • Experience: 3+ years as a professional chef or proven experience in F&B product development.
    • Ideation & Innovation: Conceptualize new menu items or food…
    • Minimum of 5–10 years of progressive culinary experience, with at least 3–5 years in a leadership role as Executive Sous Chef or Executive Chef in a hotel…
    • Minimum of 5–10 years of progressive culinary experience, with at least 3–5 years in a leadership role as Executive Sous Chef or Executive Chef in a hotel…
    • Minimum of 5–10 years of progressive culinary experience, with at least 3–5 years in a leadership role as Executive Sous Chef or Executive Chef in a hotel…
    • PURPOSE: *The Head Chef is responsible for leading the daily kitchen operations of Makanai, ensuring consistent food quality, presentation, and service…
    • Responsible for assisting Midori Hotel in planning, directing, controlling, coordinating and participating in the day-to-day preparation and production of the…
    • Plan, organize, direct, and supervise all kitchen operations, including restaurants, banquet facilities, room service, employee dining, and specialty outlets.
    • 1.1.7 Instructs chefs and cooks in the points of cooking.
    • 1.1.1 Maintains food cost, standard and quality of food prepared.
    • Planning and preparing the day's work according to forecast/events.
    • Reviews/checks forecast, events, and logbook daily.
    • Observing Cost Control Measures.
    • Proven experience as a Sous Chef, Chef de Partie, or similar role in a hotel or restaurant environment.
    • Assist in overseeing daily kitchen operations to ensure…
    • Team Leadership: Train, mentor, and supervise Commis chefs and junior cooks.
    • High-Volume Production & Prep: Manage daily batch production of sauces,…
    • To assist Chef in managing all aspects of kitchen operation by complying with established Sodexo standards and through team development*.
    • Excellent communication skills and a willingness to learn from experienced chefs.
    • Assist in maintaining kitchen equipment and reporting any issues to the chef.
    • Cost control and inventory management.
    • Quality assurance and food safety compliance.
    • Diploma or Degree in Culinary Arts or related field.

Job Post Details

Executive Chef - job post

Cevio Hotel Corporation
Tacloban
PHP 50,000 - PHP 80,000 a month

Job details

Pay

  • PHP 50,000 - PHP 80,000 a month

Job type

  • Permanent
  • Full-time

Location

Tacloban

Full job description

  • Bachelor's Degree in Food and Beverage Services Management or any Culinary Course
  • Proven experience as Head Chef or Executive Chef in a high-end dining establishment.
  • Must have at least 3-4 years of relevant experience in fine dining or hotel related service environments (preferably 4-star hotel).
  • Excellent organizational skills to ensure the smooth running of a kitchen
  • In-depth knowledge of all the sections in a kitchen to efficiently manage operations
  • Expertise in menu development for hotel & restaurant operations.
  • Strong leadership skills to effectively manage and motivate a kitchen team
  • Solid financial acumen, including the ability to manage a budget with a track record of strategic thinking and financial management.
  • Strong leadership, organizational, and communication skills.
  • Flexibility to work in a 24/7 warehouse operation, including weekends and holidays
  • Residing in Tacloban City or nearby.
  • With complete requirements
  • Willing to be assigned in Tacloba
  • Can start as soon as possible

Job Types: Full-time, Permanent

Pay: Php50,000.00 - Php80,000.00 per month

Benefits:

  • Additional leave
  • Company Christmas gift
  • Company events
  • Health insurance
  • Life insurance
  • Opportunities for promotion
  • Paid training
  • Pay raise
  • Promotion to permanent employee
  • Staff meals provided

Work Location: In person

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