Chef

Jeco Development Corporation; Cebu City; On-site; PHP 500,000 - 750,000; Full time

Benefits offered by this job

Job summary

Jeco Development Corporation is seeking a Head Chef to lead all aspects of the kitchen in Cebu City. The role requires strong leadership, culinary excellence, and the ability to manage operations and staff to deliver high‑quality dishes.

The candidate should hold a BS in Culinary Arts or related field, with at least 2 years of Head Chef experience, and a solid grounding in food safety and sanitation.

Qualifications

• Minimum 2 years of experience as Head Chef.
• Bachelor degree in Culinary Arts or related field.
• Strong leadership and team management skills.
• Knowledge of food preparation, sanitation, and safety standards.
• Ability to manage kitchen operations and delegate tasks effectively.

Responsibilities

• Oversee and manage the overall food preparation and kitchen operations.
• Create and develop menus while maintaining variety and quality.
• Check and approve dishes before serving to customers.
• Monitor and manage orders of ingredients, supplies, and kitchen equipment.
• Coordinate necessary repairs and maintenance of kitchen equipment.
• Address and resolve kitchen-related issues promptly.
• Supervise, train, and guide kitchen staff.
• Assign tasks and monitor staff performance and workload.
• Ensure compliance with food safety, sanitation, and nutrition standards.
• Promote teamwork, cooperation, and respect among kitchen staff.
• Delegate responsibilities and monitor progress to ensure smooth kitchen operations.

Skills

Leadership

Team management

Food safety

Kitchen operations

Delegation

Education

Bachelor of Science in Culinary Arts / BS Hospitality Management (Culinary)

Job description

QUALIFICATIONS

• Male or Female

• At least 2 years of experience as a Head Chef

• Graduate of Bachelor of Science in Culinary Arts, BS Hospitality Management major in Culinary, or any related course

• Strong leadership and team management skills

• Knowledgeable in food preparation, sanitation, and safety standards

• Ability to manage kitchen operations and delegate tasks effectively

RESPONSIBILITIES

• Oversee and manage the overall food preparation and kitchen operations

• Create and develop menus while maintaining variety and quality

• Check and approve dishes before they are served to customers

• Monitor and manage orders of ingredients, supplies, and kitchen equipment

• Coordinate necessary repairs and maintenance of kitchen equipment

• Address and resolve kitchen-related issues promptly

• Supervise, train, and guide kitchen staff

• Assign tasks and monitor staff performance and workload

• Ensure compliance with food safety, sanitation, and nutrition standards

• Promote teamwork, cooperation, and respect among kitchen staff

• Delegate responsibilities and monitor progress to ensure smooth kitchen operations