CEO Management Associate - Culinary/HM (Open for Fresh Graduates)

Pares Retiro; Pasig; On-site; PHP 350,000 - 550,000; Full time

Job summary

Pares Retiro in Pasig, Philippines, is seeking a proactive professional to support the CEO on special projects, strategy, and cross-functional initiatives within culinary operations. You will conduct research, analyze data, and prepare reports to drive informed decisions.

The role requires strong leadership, project management, and communication skills, with hands-on involvement in menu development, costing, kitchen operations, and process improvements. Fresh graduates welcome.

Qualifications

• Bachelor's degree in culinary arts, hospitality management, hotel & restaurant management, food technology, business admin or related field.
• Fresh graduates are welcome to apply.
• Knowledge of culinary operations, food preparation, kitchen management, and food safety standards.
• Familiarity with food costing, recipe development, inventory management, and menu planning is an advantage.
• Strong analytical, problem-solving, and decision-making skills.
• Good leadership, communication, and project management skills.
• Proficient in Microsoft Office and Google Workspace.
• Leadership experience through internships, academic projects, or student organizations is an advantage.
• Willing to handle special projects across different business functions.
• Willing to perform hands-on culinary assessments, product testing, and restaurant visits as needed.
• Proactive, adaptable, detail-oriented, and capable of working independently with minimal supervision.

Responsibilities

• Assist the CEO in executing special projects, business initiatives, and operational improvements.
• Coordinate with different departments to ensure timely completion of assigned projects and deliverables.
• Conduct research, business analysis, and operational assessments to support management decisions.
• Monitor project timelines, identify operational concerns, and recommend practical solutions.
• Assist in evaluating kitchen operations, food quality, recipe standardization, and culinary processes.
• Support menu development, product testing, food costing, and process improvements.
• Prepare management reports, presentations, project updates, and business recommendations.
• Collaborate with Operations, Marketing, Finance, Procurement, and other departments on cross-functional initiatives.
• Assist the CEO in monitoring business performance and implementing strategic improvements.
• Perform other special assignments and business-related responsibilities as directed by the CEO.

Skills

Analytical skills

Leadership

Project management

Communication

Problem-solving

Independent work

Detail-oriented

Adaptable

Decision-making

Education

Bachelor's Degree in Culinary Arts

Bachelor's Degree in Hospitality Management

Bachelor's Degree in Food Technology

Tools

Microsoft Office

Google Workspace

Job description

Job Responsibilities

1. Assist the CEO in executing special projects, business initiatives, and operational improvements.

2. Coordinate with different departments to ensure timely completion of assigned projects and deliverables.

3. Conduct research, business analysis, and operational assessments to support management decisions.

4. Monitor project timelines, identify operational concerns, and recommend practical solutions.

5. Assist in evaluating kitchen operations, food quality, recipe standardization, and culinary processes.

6. Support menu development, product testing, food costing, and process improvements.

7. Prepare management reports, presentations, project updates, and business recommendations.

8. Collaborate with Operations, Marketing, Finance, Procurement, and other departments on cross-functional initiatives.

9. Assist the CEO in monitoring business performance and implementing strategic improvements.

10. Perform other special assignments and business-related responsibilities as directed by the CEO.

Qualifications and Requirements

• Bachelor's Degree in Culinary Arts, Hospitality Management, Hotel and Restaurant Management, Food Technology, Business Administration, or any related field. Fresh graduates are welcome to apply.

• Knowledge of culinary operations, food preparation, kitchen management, and food safety standards.

• Familiarity with food costing, recipe development, inventory management, and menu planning is an advantage.

• Strong analytical, problem-solving, and decision-making skills.

• Good leadership, communication, and project management skills.

• Proficient in Microsoft Office and Google Workspace.

• Leadership experience through internships, academic projects, or student organizations is an advantage.

• Willing to handle special projects across different business functions.

• Willing to perform hands-on culinary assessments, product testing, and restaurant visits as needed.

• Proactive, adaptable, detail-oriented, and capable of working independently with minimal supervision.