Executive Chef

Ayala Land Hospitality; Metro Manila; On-site; PHP 1,200,000 - 2,000,000; Full time

Job summary

Ayala Land Hospitality seeks an Executive Chef to lead all kitchen operations, ensuring high-quality food, consistent presentation, and profitability across hotel outlets in the Philippines. You will oversee menu planning, food preparation, and team supervision while upholding food safety standards, HACCP procedures, and cost control targets.

The role requires eight+ years of progressive culinary experience in hotel or resort settings, strong leadership, and the ability to develop staff to align

Qualifications

• Eight+ years of progressive culinary experience in a hotel or resort environment.
• Significant leadership experience as an Executive Chef, Executive Sous Chef, or equivalent role.
• Graduate of a reputable culinary institution or degree in Hospitality Management or related field.
• Strong culinary and kitchen management skills; ability to lead and develop a team.

Responsibilities

• Culinary leadership and overall kitchen operations.
• Menu planning and development.
• Food quality, consistency, and presentation.
• Cost control and financial management.

Skills

Culinary leadership

Kitchen management

Food safety HACCP

Cost control

Education

Culinary degree

Hospitality management degree

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