Executive Chef

The Peninsula Manila; Makati; On-site; PHP 1,200,000 - 2,000,000; Full time

Job summary

The Peninsula Manila is seeking a highly motivated culinary professional to oversee all kitchen operations, ensuring profitable and efficient production in line with company standards. The role prioritizes food cost management, health and safety compliance, and the development of a skilled culinary team.

With 3–5 years of Executive Chef experience in a luxury hotel, you will lead menu development and procurement, drive cost controls, and maintain the highest quality standards for all dishes

Qualifications

• Minimum 3–5 years of experience as an Executive Chef in a luxury five-star hotel.
• Degree in Culinary Arts, Hotel & Restaurant Management, or a related field, preferably with HACCP certification.
• Extensive knowledge of food preparation, presentation, and culinary best practices.
• Strong organizational, planning, and project execution skills, with awareness of food trends and market demands.
• Proven leadership abilities with a strong commitment to hygiene, food safety, team development, and operational excellence.

Responsibilities

• Oversee all kitchen operations, including staff scheduling, task delegation, and food production.
• Develop menus based on seasonal availability, market conditions, costs, and pricing strategies.
• Manage procurement of food, supplies, and equipment while controlling costs and minimizing waste.
• Coordinate with Purchasing to ensure quality products are sourced at competitive prices and in line with company policies.
• Support menu development, promotions, and special pricing initiatives to enhance revenue and guest satisfaction.

Skills

Executive leadership

Food cost control

Menu development

Procurement

Food safety

Team development

Vendor relations

Quality assurance

Education

Culinary Arts degree

Hotel & Restaurant Management degree

HACCP certification

Job description

We are seeking a highly motivated culinary professional to oversee all kitchen operations, ensuring profitable and efficient production in line with company standards. The role is responsible for food cost management, compliance with health and safety regulations, team recruitment and development, and maintaining the highest quality standards for all food served to guests and employees.

Key Accountabilities

• Oversee all kitchen operations, including staff scheduling, task delegation, and food production.
• Develop menus based on seasonal availability, market conditions, costs, and pricing strategies.
• Manage procurement of food, supplies, and equipment while controlling costs and minimizing waste.
• Coordinate with Purchasing to ensure quality products are sourced at competitive prices and in line with company policies.
• Support menu development, promotions, and special pricing initiatives to enhance revenue and guest satisfaction.

General Requirements

• Minimum 3–5 years of experience as an Executive Chef in a luxury five-star hotel, with a strong fine dining background.
• Degree in Culinary Arts, Hotel & Restaurant Management, or a related field, preferably with HACCP certification.
• Extensive knowledge of food preparation, presentation, and culinary best practices.
• Strong organizational, planning, and project execution skills, with awareness of food trends and market demands.
• Proven leadership abilities with a strong commitment to hygiene, food safety, team development, and operational excellence.