Executive Chef

Calinks Inc.; Quezon City; On-site; PHP 700,000 - 1,100,000; Full time

Job summary

A leading restaurant management company is looking for a culinary operations manager to oversee menu and culinary development, handle budgeting and food costs, and lead kitchen staff. The ideal candidate has experience in culinary arts or restaurant management, strong leadership skills, and a commitment to maintaining high-quality standards. This position requires a strategic mindset and the ability to comply with health and safety regulations.

Qualifications

• Experience in culinary arts or restaurant management.
• Strong leadership and communication skills.
• Ability to manage budgets and food costs.

Responsibilities

• Responsible for menu and culinary development.
• Manage budgeting and food costs for the kitchen.
• Hire, train, and mentor kitchen staff.
• Ensure compliance with health and safety standards.

Skills

Menu development

Budget management

Team leadership

Quality control

Job description

Responsible for overall operations, strategic planning, and menu development, rather than daily cooking. They manage kitchen staff, handle budgeting, food costs, and inventory, and ensure high-quality food standards. Often acting as a corporate manager, they may oversee multiple outlets in hotels or large restaurant groups.

Key Responsibilities and Roles:

• Menu & Culinary Development:Creating, testing, and pricing dishes.
• Administrative Management:Budgeting, managing food costs, purchasing supplies, and negotiating with vendors.
• Leadership & Staffing:Hiring, training, scheduling, and mentoring kitchen personnel (including sous chefs).
• Quality & Safety Control:Ensuring compliance with health codes and maintaining food quality standards.