Executive Chef: Culinary Innovation & Kitchen Leadership

RSD Human Resource Management Consultancy; Cebu City; On-site; PHP 600,000 - 900,000; Full time

Benefits offered by this job

Performance Bonus

HMO

Job Training

Job summary

RSD Human Resource Management Consultancy in Cebu is seeking an experienced kitchen leader to oversee all kitchen operations, ensuring consistently high standards of food preparation and presentation.

You will develop innovative recipes and seasonal menus while managing inventory and procurement to balance quality with cost-efficiency, and you will train staff to uphold culinary standards.

Qualifications

• Bachelor’s degree in Culinary Arts or related field.
• 3–5 years of experience in a culinary leadership role.
• Proficiency in product development, recipe development, culinary innovation, and food preparation.
• Strong knowledge of food safety standards and sanitation practices.
• Excellent leadership, communication, and organizational skills.

Responsibilities

• Oversee all kitchen operations and ensure high standards of food preparation and presentation.
• Develop innovative recipes and menus that showcase culinary creativity and seasonal ingredients.
• Manage inventory, ordering, and food procurement to ensure quality and cost-effectiveness.
• Maintain compliance with food safety and sanitation guidelines, including HACCP principles.
• Train and mentor kitchen staff to uphold culinary standards and improve their skills.

Skills

Product development

Recipe development

Culinary innovation

Food preparation

Food safety standards

Sanitation practices

Leadership

Communication

Organizational skills

Education

Bachelor’s degree in Culinary Arts

Job description

RSD Human Resource Management Consultancy in Cebu is seeking an experienced kitchen leader to oversee all kitchen operations, ensuring consistently high standards of food preparation and presentation.

You will develop innovative recipes and seasonal menus while managing inventory and procurement to balance quality with cost-efficiency, and you will train staff to uphold culinary standards.