Executive Chef

W Bridges Manpower Corporation; Tacloban; On-site; PHP 900,000 - 1,200,000; Full time

Job summary

W Bridges Manpower Corporation is seeking an Executive Chef for on-site operations in Tacloban. You will lead all culinary activities, ensure consistent quality across all outlets, and drive menu development with a focus on brand standards.

You will manage a large kitchen team, optimize food cost, and ensure strict HACCP compliance while coordinating with banquet operations to deliver exceptional guest experiences.

Qualifications

• Bachelor's degree in Culinary Arts or related field.
• 3-5 years of experience in a hotel kitchen or similar.
• Strong leadership and training skills.

Responsibilities

• Lead all culinary operations within the hotel and supervise kitchen staff.
• Ensure high-quality food across all outlets and maintain presentation standards.
• Oversee menu development, seasonal dishes, and menu alignment with brand.
• Monitor food cost and inventory; coordinate with procurement for quality ingredients.
• Train chefs and cooks; conduct performance evaluations and uphold kitchen discipline.
• Ensure HACCP compliance and strict food safety practices.
• Plan kitchen workflow and production schedules to support banquet events.

Skills

Culinary Expertise

Filipino cuisine

Chinese cuisine

International cuisine

Banquet production

Leadership

Team management

Mentoring & training

Education

Bachelor's degree

Job description

On-site - Tacloban 3-5 Yrs Exp Bachelor Full-time

Job Description

Government Mandated Benefits

The Executive Chef is responsible for leading the culinary team and overseeing all kitchen operations within Hotel. Ensures consistent food quality, efficient kitchen operations, menu innovation, and cost management across all culinary outlets.

Duties and Responsibilities

Culinary Leadership

• Lead all culinary operations within the hotel
• Ensure consistent food quality across all outlets
• Maintain culinary standards and presentation

Menu Development

• Develop and refine menus for each restaurant
• Create seasonal and promotional dishes
• Ensure menus align with brand positioning
• Manage daily kitchen workflow and production schedules
• Ensure efficient coordination between outlets and banquet operations
• Supervise food preparation and cooking processes

Cost & Inventory Control

• Monitor food cost and kitchen inventory levels
• Work with procurement to source quality ingredients

Training & Staff Development

• Train chefs and cooks in culinary techniques and standards
• Conduct kitchen performance evaluations
• Promote kitchen discipline and teamwork

Food Safety

• Ensure strict compliance with HACCP and food safety standards
• Maintain kitchen sanitation and hygiene procedures

Skills Required

• Culinary Expertise
• Strong knowledge of Filipino, Chinese, and international cuisine
• Experience in high-volume banquet production
• Leadership
• Ability to manage large kitchen teams
• Strong mentoring and training skills

Operational Efficiency

• Kitchen workflow planning and production management
• Inventory and food cost control

Creativity

• Menu innovation and culinary creativity