Executive Chef

Vikings Group of Companies; Philippines; On-site; PHP 900,000 - 1,300,000; Full time

Job summary

Vikings Group of Companies is seeking a seasoned culinary leader to head the kitchen and guide a team of chefs and cooks. The role focuses on menu development, food concepts, and maintaining high standards of taste, presentation, and portioning across all dishes.

You will oversee food safety, sanitation, and inventory management while coordinating with management on promotions, events, and operational needs to ensure smooth service and consistent quality.

Qualifications

• Experience leading a kitchen team and coordinating cooks
• Strong ability to develop menus and food concepts
• Knowledge of food cost management and inventory control

Responsibilities

• Lead and manage the entire kitchen and culinary team
• Develop and implement menus, recipes, and food concepts aligned with the brand
• Ensure consistency in food quality, taste, presentation, and portion control
• Supervise food preparation, cooking, plating, and service operations
• Train, coach, and evaluate chefs, cooks, and other kitchen staff
• Manage food costs, kitchen expenses, and inventory levels
• Monitor purchasing and work closely with suppliers to ensure quality ingredients and competitive pricing
• Ensure compliance with food safety, sanitation, and workplace health regulations
• Plan staffing schedules and ensure appropriate manpower during operations
• Coordinate with the restaurant management team regarding promotions, events, and operational requirements

Skills

Team leadership

Menu development

Cost control

Food safety

Job description

About the role

The role involves leading the culinary team, developing menus, managing food costs and inventory, and maintaining compliance with food safety and sanitation standards.

Key responsibilities

• Lead and manage the entire kitchen and culinary team
• Develop and implement menus, recipes, and food concepts aligned with the brand
• Ensure consistency in food quality, taste, presentation, and portion control
• Supervise food preparation, cooking, plating, and service operations
• Train, coach, and evaluate chefs, cooks, and other kitchen staff
• Manage food costs, kitchen expenses, and inventory levels
• Monitor purchasing and work closely with suppliers to ensure quality ingredients and competitive pricing
• Ensure compliance with food safety, sanitation, and workplace health regulations
• Plan staffing schedules and ensure appropriate manpower during operations
• Coordinate with the restaurant management team regarding promotions, events, and operational requirements