Executive Chef

Ayala Land Hospitality; Metro Manila; On-site; PHP 900,000 - 1,300,000; Full time

Job summary

Ayala Land Hospitality in Metro Manila is seeking an Executive Chef to lead all kitchen operations across hotel outlets, ensuring high-quality food, profitability, and strict food safety.

You will oversee menu planning, cost control, procurement, staff development, and HACCP implementation while aligning with brand standards and business goals. A senior culinary leader with strong communication and team-building skills is essential.

Qualifications

• Eight years of progressive culinary experience in hotels or resorts.
• Leadership at executive Sous Chef or Executive Chef level.
• Graduate from a reputable culinary institution or hospitality degree.
• Strong culinary and kitchen management skills.
• Computer-literate and proficient in Microsoft Office.
• Proven ability to lead and develop a team.
• Dynamic, engaging, proactive, quality-conscious, and able to communicate effectively with people at all levels.

Responsibilities

• Culinary leadership and overall kitchen operations
• Menu planning and development
• Food quality, consistency, and presentation
• Cost control and financial management
• Team leadership and staff development
• Ensure proper food handling, storage, preparation, and sanitation practices
• Implement and maintain HACCP and food safety procedures
• Procurement and inventory management
• Health, safety, and risk management
• Coordination with other hotel departments
• Brand standards and continuous improvement
• The Executive Chef may also be assigned other related responsibilities in support of the hotel’s objectives

Skills

Culinary leadership

Menu planning

Food quality management

Cost control

Team leadership

HACCP knowledge

Food safety

Communication skills

Education

Graduation from reputable culinary school

Degree in Hospitality Management or related field

Tools

Microsoft Office

Job description

The Executive Chef is responsible for the overall management of kitchen operations, ensuring the delivery of high-quality food products while maintaining profitability, food safety, and operational efficiency. The role oversees menu planning, food preparation, team supervision, and cost control across all kitchen outlets, in line with the hotel’s standards and business goals.

Key Responsibilities:

• Culinary leadership and overall kitchen operations
• Menu planning and development
• Food quality, consistency, and presentation
• Cost control and financial management
• Team leadership and staff development
• Ensure proper food handling, storage, preparation, and sanitation practices
• Implement and maintain HACCP and food safety procedures
• Procurement and inventory management
• Health, safety, and risk management
• Coordination with other hotel departments
• Brand standards and continuous improvement

The Executive Chef may also be assigned other related responsibilities in support of the hotel’s operational and business objectives.

Job Qualifications:

• At least eight (8) years of progressive culinary experience in a hotel or resort environment
• Significant leadership experience as an Executive Sous Chef, Executive Chef, or equivalent role
• Graduate of a reputable culinary institution or with a degree in Hospitality Management or a related field
• Strong culinary and kitchen management skills
• Computer-literate and proficient in Microsoft Office
• Proven ability to lead and develop a team
• Dynamic, engaging, proactive, quality-conscious, and able to communicate effectively with people at all levels