Executive Chef - Boracay Based

Millennium Properties and Brokerage Incorporated; Aklan; On-site; PHP 480,000 - 720,000; Full time

Job summary

Millennium Properties and Brokerage Incorporated is seeking a Kitchen Manager for our hotel operations in Boracay. You will oversee all kitchen activities, lead the kitchen team, and ensure food production aligns with forecasted demand and hotel standards.

Qualifications include a degree in F&B or Hospitality and a minimum of 3 years in a hotel or high-end restaurant. Strong leadership and planning skills are essential, with readiness to be deployed to Boracay and start immediately.

Qualifications

• Graduate of Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
• At least 3 year(s) of working experience in the Hotel Industry/First Class Restaurants.
• Excellent leadership, planning and organizing skills.

Responsibilities

• Coordinate activities of all kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service.
• Oversee food production; consider forecast, probable number of guests, supply and availability of food items, popularity of dishes, recency of menu, local and international clientele and competition.
• Ensure all foods prepared are served according to hotel standard and practice.
• Check all kitchen equipment and ensure they are in good working condition; coordinate repairs or replacements.
• Review purchase requisitions for kitchen equipment, spare parts or food items needed.
• Check and follow up the cleanliness of all kitchen areas and propose improvements.
• Coordinate with Stewarding the cleanliness of back of house; conduct sanitation and maintenance inspections.
• Review and approve the schedule of all kitchen staff, ensuring proper coverage.
• Hire, train, guide and evaluate Kitchen personnel according to kitchen standards.
• Conduct meetings and trainings with Kitchen staff, communicating new policies and procedures.

Skills

Leadership

Planning

Organizing

Immediate start

Education

Bachelors in F&B Services Management / Hospitality/Tourism/Hotel Management or equivalent

Tools

Job description

About the role

Coordination of activities of all Kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service. Oversee food production; considers forecast, probable number of guests, supply and availability of food items, popularity of various dishes, recency of menu, local and international clientele and competition. Sees to it that all foods prepared are served according to hotel standard and practice.

Key responsibilities

• Review menus, analyze recipes, determine food, labor, and overhead costs and draft prices of menu items; confer with Outlet Manager and Cost Controller on the pricing of menu items

• Oversee food production considering forecast, probable number of guests, supply and availability of food items, popularity of various dishes, recency of menu, local and international clientele and competition

• Ensure all foods prepared are served according to hotel standard and practice

• Check all kitchen equipment making sure they are in good working condition; follow-up equipment that needs repair, additional spare parts replacements or disposal

• Review purchase requisitions for kitchen equipment, spare parts or food items needed

• Check and follow up the cleanliness of all kitchen areas and recommend points for improvement

• Coordinate and implement with Stewarding the cleanliness of all back of the house; conduct sanitation inspections and maintenance inspections regularly according to hotel standards and procedures

• Review and approve the schedule of all kitchen staff, ensuring all kitchens are covered properly

• Hire, train, guide and evaluate the performance of Kitchen personnel according to skill in the kitchen standards

• Conduct meetings, briefings, training with Kitchen staff, keeping them informed of new policies and procedures and other information pertinent to hotel operations

About you

• Graduate of Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent

• At least 3 year(s) of working experience in the Hotel Industry/First Class Restaurants

• Excellent leadership, planning, and organizing skills

• Willing to be deployed in Boracay

• Can start immediately