Executive Chef (Pooling)

Hospitality Enterprise Resources Corporation

Baguio

On-site

PHP 1,800,000 - 2,400,000

Full time

11 days ago

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Job summary

Filinvest Hospitality Property seeks an Executive Chef to lead culinary operations for Graf Pine House Baguio and Quest Plus Conference Center Clark. The role focuses on menu development, cost control, and food safety across all outlets.

Candidates should have a minimum of 10 years in hospitality, including 5 in an international class hotel or resort, and proven leadership in kitchen management. The Executive Chef will drive concept creation, SOPs, and training, while partnering with the

Qualifications

Minimum 10 years of experience in the hospitality industry
At least 5 years in an international class hotel or resort
Strong leadership and menu development skills
Expertise in culinary arts, kitchen operations, and food safety

Responsibilities

Develop and oversee restaurant concepts, menus, ingredients, and equipment for each concept
Lead cost control through market analysis, budgeting, waste and energy management
Plan kitchen space, SOPs, and equipment usage to maximize capacity
Ensure food safety and sanitation standards with ongoing training and audits
Organize kitchen procedures, staff training, and event execution with the Director of Food & Beverage
Handle customer concerns and interactions, including VIP guests and guest feedback sessions
Oversee staffing, scheduling, performance feedback, and training across the kitchen team
Adhere to company policies, attendance, communications and safety procedures

Job description

Filinvest Hospitality Property: Grafik Pine House Baguio & Quest Plus Conference Center Clark

Experience: Minimum of 10years ofexperience, with 5 years in an international class hotel or resort

Create exceptional experiences with Filinvest Hospitality. We are hiring a Executive Chef with the following expertise:

1. Culinary Arts and Techniques - Ability to understand and perform techniques necessary in the kitchen

You are a subject matter expert in a specific art/technique in the kitchen.

You will be deciding on the restaurant concepts and design, menu, ingredients, and equipment needed for the selected concept

Continuous improvement of offerings and products on the menu

Plans new menus and promotions to constantly provide quality choice of food in all outlets.

Oversees/personally conducts training to staff on new menus. Generates team creativity for menu preparation

2. Cost Control - Ability to execute strategies or methods that controls costs in the kitchen

You will be doing market analysis to identify the price fluctuation and the demand to create Food & Beverage concepts

You will set and implement the cost and the working budget policies and procedures

Creates waste management systems

Creates energy-saving management systems

Meets suppliers on a regular basis

3. Operation of Equipment - Ability to know and understand the use of equipment and maximize their usage

You will do the overall planning of kitchen design to ensure space is maximized and safe.

Create & implement SOPs on the proper usage of all kitchen equipment

Continuous updating and improvement to ensure all kitchens are operating at full capacity

4. Food Safety and Sanitation- Ability to ensure that food being served is up to standard for safety and sanitation.

You will update and engage on new training certifications offered outside the organization and cascade it within the organization

Continues reviews of food safety management system based on the needs of properties

Can do randoms food safety audit and give sanction in case standards are not being followed

Co-creates new food safety and sanitation procedures for the benefit of the organization together with the corporate office

5. Organization- Ability to organize kitchen procedures and processes necessary for task completion

You will recommend and approve departmental process that eases the execution of all positions

Approves overall planning & execution of events of property

Creates a standardized step for the formation and creation of innovative recipes

Meets regularly with the Director of Food & Beverage to understand what is to be achieved.

Works closely with Purchasing Department to ensure ingredients are of consistent quality.

Makes frequent inspection trips during the day through all kitchens to observe condition, method and progress of production and service.

6. Customer Handling- Ability to relate with customers that allows their needs to be addressed

You will make effective strategies and SOPs of handling customer concerns based on informed decisions and guest experience.

Handles communications or solutions that needs legal action

Initiates regular proactive sessions on customer touchpoints to know more about customers

Handles VVIP guests concerns

Daily reviews guest comments / feedback and identifies their needs.

Goes out to service area to meet guests and solicit feedback on quality of food and presentation.

7. Human Capital

Oversees staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability.

Interviews applicants for Kitchen positions, and decides on appropriate action

Regularly solicits feedback from supervisors on performance of individual staff, and / or personally observes staff performance.

Provides Kitchen Managers & Supervisors with feedback on performance in a constructive manner.

Identifies training needs of staff and coordinates conduct of appropriate training or conducts the training himself to respond to that need in a timely manner.