Executive Chef

Baguio Mountainscapes, Inc.; Manila; On-site; PHP 900,000 - 1,500,000; Full time

Job summary

Grafik Pine House Baguio is seeking an Executive Chef responsible for the overall administration and operation of the kitchen to ensure guest satisfaction and profitability. You will oversee recipe management, costing, standardization, and brand guideline compliance across outlets.

Lead menu planning, ingredient selection, and equipment needs, while driving continuous improvement, waste reduction, and energy-saving initiatives.

Qualifications

• Culinary Degree or related experience; minimum 5 years in a resort/hotel and 10 years overall.
• 5 years in an international-class resort and at least 2 years in a similar role within Asian Region.
• Institutional diploma or certification for specializations.
• Knowledge of local cuisine.

Responsibilities

• Oversee culinary arts, design concepts, menus and ingredients for resort outlets.
• Control costs through market analysis, budgeting and waste management.
• Plan kitchen layout, SOPs, and ensure safe, efficient operation.
• Maintain food safety standards and lead training and certifications.
• Coordinate with F&B service and procurement to optimize cost and quality.

Skills

Culinary Arts

Menu Design

Cost Control

Food Safety

Staff Training

Kitchen Leadership

Education

Culinary Degree

Diploma Certification

International Resort Experience

Job description

Filinvest Hospitality: GRAFIK PINE HOUSE BAGUIO

POSITION SUMMARY:

In accordance with the policies, procedure and standards of Chroma Hospitality and Grafik Pine House Baguio, The Executive Chef is responsible for the overall administration and operation of the Kitchen in order to give maximum satisfaction and quality to the guests at maximum profitability of the resort. As the Executive Chef you are responsible for overseeing and maintaining the integrity of the hotel's recipe management systems, ensuring accuracy in recipe costing, standardization, and compliance with brand guidelines. This includes regularly updating recipes, monitoring ingredient costs, and ensuring that portioning and preparation standards are consistently followed across all outlets. You will work closely with the F&B Service and procurement teams to optimize food costs while maintaining quality, and will leverage the system to drive efficiency, minimize waste, and enhance overall operational performance.

SCOPE AND RESPONSIBILITIES

1.Culinary Arts and Techniques-Ability to understand and perform techniques necessary in the kitchen

• You are a subject matter expert in a specific art/technique in the kitchen.
• You will be deciding on the restaurant concepts and design, menu, ingredients, and equipment needed for the selected concept
• Continuous improvement of offerings and products on the menu
• Plans new menus and promotions to constantly provide quality choice of food in all outlets.
• Oversees / personally conducts training to staff on new menus. Generates team creativity for menu preparation

2.Cost Control-Ability to execute strategies or methods that controls costs in the kitchen

• You will be doing market analysis to identify the price fluctuation and the demand to create Food & Beverage concepts
• You will set and implement the cost and the working budget policies and procedures
• Creates waste management systems
• Creates energy-saving management systems
• Meets suppliers on a regular basis

3.Operation of Equipment-Ability to know and understand the use of equipment and maximize their usage

• You will do the overall planning of kitchen design to ensure space is maximized & safety.
• Create & implement SOPs on the proper usage of all kitchen equipment
• Continuous updating and improvement to ensure all kitchens are operating at full capacity

4.Food Safety and Sanitation-Ability to ensure that food being served is up to standard for safety and sanitation.

• You will update and engage on new training certifications offered outside the organization and cascade it within the organization
• Continues reviews of food safety management system based on the needs of properties
• Can do randoms food safety audit and give sanction in case standards are not being followed
• Co-creates new food safety and sanitation procedures for the benefit of the organization together with the corporate office

5.Organization-Ability to organize kitchen procedures and processes necessary for task completion

• You will recommend and approve departmental process that eases the execution of all positions
• Approves overall planning & execution of events of property
• Creates a standardized step for the formation and creation of innovative recipes
• Meets regularly with the Director of Food & Beverage to understand what is to be achieved.
• Works closely with Purchasing Department to ensure ingredients are of consistent quality.
• Makes frequent inspection trips during the day through all kitchens to observe condition, method and progress of production and service.

6.Customer Handling-Ability to relate with customers that allows theirneeds to be addressed

• You will make effective strategies and SOPs of handling customer concerns based on informed decisions and guest experience.
• Handles communications or solutions that needs legal action
• Initiates regular proactive sessions on customer touchpoints to know more about customers
• Handles VVIP guests concerns
• Daily reviews guest comments / feedback and identifies their needs.
• Goes out to service area to meet guests and solicit feedback on quality of food and presentation.

7.Human Capital

• Oversees staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability.
• Interviews applicants for Kitchen positions, and decides on appropriate action
• Regularly solicits feedback from supervisors on performance of individual staff, and / or personally observes staff performance.
• Provides Kitchen Managers & Supervisors with feedback on performance in a constructive manner.
• Identifies training needs of staff and coordinates conduct of appropriate training or conducts the training himself to respond to that need in a timely manner.
• Conducts training for Supervisors as well as general staff.
• Personally, drives training and development for whole division.

8.OTHER DUTIES

• COMPANY POLICIES and PROCEDURES: Adheres to the provisions outlined in the Employee Handbook, Disciplinary Code and Rules and Regulations.
• ATTENDANCE: Adheres to the set procedures for attendance and timekeeping.
• COMMUNICATIONS: Attends meetings as required.
• LOST and FOUND: Fully aware of and comply with Lost and Found procedures at all times.
• EMERGENCY RESPONSE: Possesses full knowledge of emergency procedures and ensures all staff are aware them at all times.
• GROOMING and HYGIENE: Adheres to specified hygiene and personal appearance standards of the Resort.
• ENVIRONMENTAL AWARENESS: Is fully aware of and complies with the Resort's Environmental Policy and established rules and guidelines.
• GUIDING PRINCIPLES: Practices the Guiding Principles in day-to-day interaction
• Performs such other functions as may be delegated by management from time to time

QUALIFICATIONS:

• Culinary Degree or related experience of a minimum of 5 years in a resort hotel
• Institutional diploma or certification for specializations
• A minimum of 10 years' experience of which 5 years in an international class Resort
• At least 2 years in a similar position within Asian Region
• Knowledge and familiarity of local cuisine