Executive Chef (La Union)

Vikings Group of Companies; San Fernando; On-site; PHP 1,000,000 - 1,800,000; Full time

Job summary

Vikings Group of Companies in the Philippines seeks an Executive Chef to oversee all kitchen operations and uphold exacting culinary standards, leading a talented team to deliver high-quality dishes.

You will drive menu development, ensure food safety, manage costs, and collaborate with management on pricing and promotions to enhance profitability.

The role requires strong leadership, extensive culinary experience and a passion for innovation in a fast-paced, high-volume environment.

Qualifications

• 8-10 years of professional culinary experience, with leadership in executive/head chef roles
• Proven expertise in food preparation, cooking techniques and menu development across multiple cuisines
• Strong leadership and team management skills with ability to motivate, train and develop kitchen staff
• Comprehensive knowledge of food safety, hygiene standards and relevant health regulations
• Proficiency in food cost management, budgeting and inventory control
• Exceptional organizational and time management skills with the ability to work efficiently in a fast-paced environment
• Creative culinary vision with a passion for innovation and quality
• Strong communication and interpersonal skills with the ability to work collaboratively with management and front-of-house teams
• Culinary qualifications or formal training from a recognized culinary institution are highly desirable
• Experience in a high-volume or multi-outlet restaurant environment is advantageous
• Knowledge of current culinary trends and commitment to ongoing professional development

Responsibilities

• Lead, mentor and manage all kitchen staff, fostering a culture of excellence and development
• Design and develop innovative menu offerings reflecting current culinary trends
• Oversee all food preparation, cooking and plating for consistency and quality
• Maintain strict food safety, hygiene and sanitation standards
• Control food costs, manage inventory and optimize purchasing
• Plan and coordinate kitchen operations including scheduling and maintenance
• Collaborate with management on pricing strategies, menu planning and promotions
• Train and evaluate kitchen staff with performance metrics
• Ensure compliance with health and safety regulations and best practices
• Maintain relationships with suppliers to secure premium ingredients
• Monitor and adapt to evolving customer preferences and market trends

Skills

Executive chef leadership

Food cost management

Menu development

Team management

Job description

As Executive Chef, you will be responsible for overseeing all kitchen operations, maintaining our exacting culinary standards, and leading a talented team of kitchen professionals. This role is pivotal in ensuring that every dish served reflects our commitment to quality, innovation, and customer satisfaction, whilst driving operational efficiency and profitability.

Key responsibilities

• Lead, mentor and manage all kitchen staff, fostering a culture of excellence, continuous improvement and professional development

• Design and develop innovative menu offerings that reflect current culinary trends whilst maintaining our signature style and quality standards

• Oversee all food preparation, cooking and plating processes to ensure consistency, presentation and adherence to quality standards

• Maintain strict food safety, hygiene and sanitation standards in compliance with all relevant regulations and company policies

• Control food costs, manage inventory and optimize purchasing to maintain profitability without compromising quality

• Plan and coordinate kitchen operations, including scheduling, equipment maintenance and workflow efficiency

• Collaborate with management on pricing strategies, menu planning and promotional culinary initiatives

• Train and evaluate kitchen staff, establishing performance metrics and conducting regular assessments

• Ensure compliance with health and safety regulations and implement best practices across all kitchen operations

• Maintain relationships with suppliers and vendors to secure premium ingredients and supplies

• Monitor and adapt to evolving customer preferences and market trends to keep menus fresh and competitive

Qualifications

• Minimum 8-10 years of professional culinary experience, with at least 3-5 years in an executive chef or head chef leadership role

• Proven expertise in food preparation, cooking techniques and menu development across multiple cuisines

• Strong leadership and team management skills with the ability to motivate, train and develop kitchen staff

• Comprehensive knowledge of food safety, hygiene standards and relevant health regulations

• Proficiency in food cost management, budgeting and inventory control

• Exceptional organizational and time management skills with the ability to work efficiently in a fast-paced environment

• Creative culinary vision with a passion for innovation and quality

• Strong communication and interpersonal skills with the ability to work collaboratively with management and front-of-house teams

• Culinary qualifications or formal training from a recognized culinary institution are highly desirable

• Experience in a high-volume or multi-outlet restaurant environment is advantageous

• Knowledge of current culinary trends and commitment to ongoing professional development