Airport Lead Chef - Menu Mastery & Kitchen Ops

Dempsey Resource Management Inc.; Taguig; On-site; PHP 600,000 - 900,000; Full time

Job summary

Dempsey Resource Management Inc. invites a seasoned culinary leader to head day-to-day kitchen operations at NAIA Terminal 3. You will supervise staff, uphold high standards of taste, presentation, and consistency, and adapt menus to the signature dishes of renowned chefs for a global traveler audience.

In this role, you will manage food costs, vendor relationships, and strict sanitation while coordinating with front-of-house to meet peak flight service demands. Airport experience is preferred.

Qualifications

• Advanced skills in menu planning, recipe development, and plate presentation.
• Experience with tasting menus and fire/asin-grill techniques is a plus.
• Ability to execute dishes aligned with partner chefs' identities.
• Strong HACCP knowledge and compliance with health regulations.
• Experience leading kitchen teams in high-pressure environments.

Responsibilities

• Lead day-to-day kitchen operations and maintain quality and presentation standards.
• Execute and refresh menus in line with each chef’s specialties and brand guidelines.
• Train, schedule, and supervise kitchen staff to uphold discipline and efficiency.
• Ensure DOH and local sanitation compliance and keep a clean kitchen.
• Manage inventory, yield, waste, and food costs; optimize purchasing.
• Coordinate with vendors to secure premium ingredients at competitive prices.
• Collaborate with front-of-house and management to meet airport service timelines.
• Analyze sales and guest feedback to drive menu improvements for international travelers.

Skills

Culinary Expertise

Leadership

Health & Safety

Cost Control

Airport Ops

Organization

Education/Certs

Communication

Education

Culinary Education

Job description

Dempsey Resource Management Inc. invites a seasoned culinary leader to head day-to-day kitchen operations at NAIA Terminal 3. You will supervise staff, uphold high standards of taste, presentation, and consistency, and adapt menus to the signature dishes of renowned chefs for a global traveler audience.

In this role, you will manage food costs, vendor relationships, and strict sanitation while coordinating with front-of-house to meet peak flight service demands. Airport experience is preferred.