Executive Chef: Luxury Fine-Dining Leader

The Hongkong and Shanghai Hotels, Limited; Philippines; On-site; PHP 1,800,000 - 2,400,000; Full time

Job summary

The Peninsula Manila in Makati seeks an Executive Chef to oversee all kitchen operations, drive profitable and high‑quality culinary production, and uphold company standards. You will lead a team, manage menus, procurement, food costs, safety and compliance (HACCP), and partner with Purchasing to source superior products at competitive prices.

The ideal candidate has 3–5 years as an Executive Chef in a luxury five‑star hotel with a strong fine‑dining background and a related degree.

Qualifications

• Minimum 3-5 years of experience as an Executive Chef in a luxury five-star hotel, with a strong fine dining background.
• Degree in Culinary Arts, Hotel & Restaurant Management, or a related field, preferably with HACCP certification.
• Extensive knowledge of food preparation, presentation, and culinary best practices.
• Strong organizational, planning, and project execution skills, with awareness of food trends and market demands.
• Proven leadership abilities with a strong commitment to hygiene, food safety, team development, and operational excellence.

Responsibilities

• Oversee all kitchen operations, including staff scheduling, task delegation, and food production.
• Develop menus based on seasonal availability, market conditions, costs, and pricing strategies.
• Manage procurement of food, supplies, and equipment while controlling costs and minimizing waste.
• Coordinate with Purchasing to ensure quality products are sourced at competitive prices and in line with company policies.
• Support menu development, promotions, and special pricing initiatives to enhance revenue and guest satisfaction.

Skills

Executive leadership

Culinary expertise

Menu planning

Cost control

Food safety

Team development

Procurement

Education

Culinary arts degree

HACCP certification

Job description

The Peninsula Manila in Makati seeks an Executive Chef to oversee all kitchen operations, drive profitable and high‑quality culinary production, and uphold company standards. You will lead a team, manage menus, procurement, food costs, safety and compliance (HACCP), and partner with Purchasing to source superior products at competitive prices.

The ideal candidate has 3–5 years as an Executive Chef in a luxury five‑star hotel with a strong fine‑dining background and a related degree.