Executive Chef

The Bistro Group; Makati; On-site; PHP 1,400,000 - 2,100,000; Full time

Job summary

The Bistro Group is seeking an Spanish Executive Chef to oversee Las Flores’ culinary operations in a premium restaurant setting. You will lead menu development, ensure food quality and guest satisfaction, and manage kitchen costs while upholding brand standards.

You will mentor chefs, supervise daily kitchen activities, and drive excellence in presentation and sanitation. A strong background in Spanish or Mediterranean cuisine and HACCP compliance is essential.

Qualifications

• Degree or diploma in Culinary Arts or Hospitality Management.
• Extensive experience in professional kitchen operations.
• Executive/Head Chef experience in premium or upscale dining.
• Strong knowledge of Spanish cooking techniques.
• Experience in menu development and cost control.
• Leadership and team development skills.
• Knowledge of food safety and HACCP.
• Ability to work weekends and holidays.

Responsibilities

• Oversee culinary leadership and menu development for authentic Spanish dishes.
• Lead kitchen operations, ensuring quality, sanitation, and timely service.
• Manage food costs, inventory, and supplier coordination to support budgets.
• Develop and mentor culinary staff, schedule shifts, and evaluate performance.
• Collaborate with management on seasonal menus and brand standards.

Skills

Culinary Leadership

Menu Development

Kitchen Operations

Food Cost Management

Team Leadership

Food Safety

HACCP

Spanish Cuisine

Cost Control

Staff Training

Education

Culinary degree preferred

Job description

The Spanish Executive Chef is responsible for overseeing all culinary operations of Las Flores, ensuring the consistent delivery of authentic Spanish cuisine with contemporary presentation and exceptional quality. The role leads menu development, kitchen operations, food cost management, and culinary team development while maintaining the brand's standards for food quality, presentation, sanitation, and guest satisfaction.

Key Responsibilities

1. Culinary Leadership and Menu Development

• Lead the preparation and execution of authentic Spanish dishes, including tapas, paella, seafood, grilled meats, and other traditional Spanish specialties.
• Develop innovative menu items while preserving the restaurant's Spanish culinary identity.
• Maintain consistency in taste, portioning, presentation, and food quality across all menu offerings.
• Research Spanish culinary trends, ingredients, and techniques to enhance the dining experience.
• Collaborate with management on seasonal menus, promotions, and special dining events.

2. Kitchen Operations and Quality Control

• Oversee daily kitchen operations, food preparation, cooking procedures, and service execution.
• Ensure compliance with food safety, sanitation, hygiene, and company quality standards.
• Monitor food freshness, ingredient handling, storage, and inventory rotation.
• Establish and maintain standardized recipes, kitchen procedures, and plating guidelines.
• Ensure efficient kitchen workflow and timely food delivery during service.

3. Cost and Inventory Management

• Manage food costs, kitchen expenses, and ingredient utilization in line with established budgets.
• Monitor inventory levels, purchasing, receiving, and stock control.
• Minimize food waste and ensure proper portion control.
• Coordinate with purchasing and suppliers to maintain the quality and availability of ingredients, including imported Spanish products.

4. Team Leadership and Development

• Lead, train, and mentor chefs, sous chefs, and kitchen personnel.
• Prepare staff schedules and ensure adequate kitchen manpower.
• Conduct performance evaluations and provide coaching to improve culinary skills and productivity.
• Promote teamwork, discipline, accountability, and a professional kitchen environment.

5. Business Performance and Collaboration

• Monitor kitchen performance, food cost, productivity, and guest feedback.
• Work closely with restaurant management and the corporate culinary team to achieve operational targets.
• Support menu costing, recipe documentation, and the implementation of company policies.
• Ensure the kitchen consistently delivers the Las Flores brand experience.

Qualifications

• Degree or diploma in Culinary Arts, Hospitality Management, or a related field is an advantage.
• Extensive experience in professional kitchen operations, preferably in Spanish, Mediterranean, or European cuisine.
• Previous experience as an Executive Chef, Head Chef, or Senior Sous Chef in a premium restaurant or upscale dining establishment.
• Strong knowledge of traditional Spanish cooking techniques, ingredients, and food presentation.
• Proven experience in menu development, food costing, inventory control, and kitchen management.
• Strong leadership, communication, organizational, and problem-solving skills.
• Knowledge of food safety, sanitation, and HACCP principles.
• Ability to work flexible schedules, including weekends and holidays.
• Strong understanding of authentic Spanish gastronomy.
• Experience handling high-volume, upscale restaurant operations.
• Creativity in menu innovation and presentation.
• Financial awareness and cost-control expertise.
• Ability to train and develop a high-performing culinary team.
• Commitment to food quality, consistency, and excellent guest experiences.