Chef De Cuisine

Ocean Wave Services; Coron; On-site; PHP 279,000 - 424,000; Full time

Job summary

Ocean Wave Services in Palawan/Coron region seeks an experienced culinary supervisor to lead kitchen operations in a resort-style setting. The role focuses on ensuring menu execution, quality, and consistency across all outlets.

The ideal candidate has 2+ years in similar roles, strong HACCP knowledge, and proven ability to manage food costs, inventories, and banquet events in a high-volume environment.

Qualifications

• Diploma or degree in Culinary Arts, Hospitality Management, or related field.
• 2+ years culinary experience in a hotel, resort, or comparable food service operation.
• Experience supervising multiple kitchen sections and managing daily food production.
• Staff leadership, menu execution, inventory control, and food cost management experience.
• Experience in banquet production, buffet operations, and high-volume food service preferred.
• Knowledge of HACCP, food safety procedures, sanitation, and allergen management.

Skills

Food safety

Supervisory experience

Menu execution

Inventory control

Food cost management

Banquet & buffet operations

High-volume service

Education

Diploma or degree in Culinary Arts, Hospitality Management

Job description

Qualifications

• Diploma or degree in Culinary Arts, Hospitality Management, or a related discipline.
• Relevant food safety, sanitation, supervisory, or culinary management training is an advantage.
• At-least 2 years culinary experience in a hotel, resort, or comparable food service operation.
• Previous experience supervising multiple kitchen sections and managing daily food production.
• Demonstrated experience in staff leadership, menu execution, inventory control, and food cost management.
• Experience in banquet production, buffet operations, and high-volume food service is preferred.

Technical Competencies

• Strong knowledge of international, Asian, and contemporary culinary techniques.
• Proficiency in production planning, standardized recipes, portion control, and food presentation.
• Understanding of food costing, yield calculations, inventory control, and waste management.
• Knowledge of HACCP principles, food safety procedures, sanitation, and allergen management.