EXECUTIVE CULINARY CHEF

Natural9 Corporation; Tacloban; On-site; PHP 900,000 - 1,500,000; Full time

Job summary

Natural9 Corporation in Tacloban is seeking an experienced Executive Chef to lead kitchen operations in hotel, resort, or fine dining settings. You will drive menu development, food presentation, and standard recipes while ensuring high quality and cost efficiency.

The ideal candidate has a Bachelor’s degree or diploma in Culinary Arts or related field, 7–10 years of culinary experience including 3–5 years in senior leadership, and a proven track record in budgeting, inventory management, and

Qualifications

• Bachelor’s degree or diploma in Culinary Arts, Hospitality Management, Hotel & Restaurant Management or related field.
• 7–10 years of professional culinary experience, with 3–5 years in executive chef or senior leadership roles.
• Proven experience managing hotel, resort, fine dining, or high-volume restaurant kitchen operations.
• Strong knowledge of international and local cuisines, menu development, recipe creation, and presentation.
• Excellent skills in menu planning, food costing, portion control, inventory management, and cost control.
• Strong understanding of food safety, sanitation, HACCP, and kitchen health and safety standards.
• Ability to develop standard recipes, kitchen procedures, and quality standards.
• Experience in budgeting, kitchen forecasting, purchasing, and supplier coordination.
• Proven ability to lead, train, coach, and develop chefs and culinary team members.
• Leadership, organization, decision-making, and problem-solving skills.
• Creative and innovative in developing new dishes, menus, and culinary concepts.
• Ability to maintain consistent food quality, presentation, and service standards.
• Strong communication and collaboration with F&B, Purchasing, Stewarding, Finance, and other departments.
• Ability to manage kitchen operations during high-volume periods, events, banquets, and special functions.
• Proficient in Microsoft Office and kitchen/F&B management systems.
• Willingness to work shifting schedules, weekends, holidays, and extended hours when required.
• Professional culinary certification or membership in recognized culinary organizations is an advantage.

Skills

Culinary leadership experience

Menu development

Food safety knowledge

Budgeting & procurement

Kitchen operations management

Team leadership & training

Menu presentation

Interdepartmental communication

Education

Bachelor’s degree or diploma in Culinary Arts, Hospitality Management, Hotel & Restaurant Management

Job description

• Bachelor’s degree or diploma in Culinary Arts, Hospitality Management, Hotel & Restaurant Management, or a related field.

• At least 7–10 years of professional culinary experience, with 3–5 years in an Executive Chef, Executive Sous Chef, or senior culinary leadership role.

• Proven experience managing hotel, resort, fine dining, or high-volume restaurant kitchen operations.

• Strong knowledge of international and local cuisines, menu development, recipe creation, and food presentation.

• Excellent skills in menu planning, food costing, portion control, inventory management, and cost control.

• Strong understanding of food safety, sanitation, HACCP, and kitchen health and safety standards.

• Ability to develop and maintain standard recipes, kitchen procedures, and quality standards.

• Experienced in budget preparation, kitchen forecasting, purchasing, and supplier coordination.

• Proven ability to lead, train, coach, and develop chefs and culinary team members.

• Strong leadership, organization, decision-making, and problem-solving skills.

• Creative and innovative in developing new dishes, menus, and culinary concepts.

• Ability to maintain consistent food quality, presentation, and service standards.

• Strong communication and collaboration skills with F&B, Purchasing, Stewarding, Finance, and other departments.

• Ability to manage kitchen operations effectively during high-volume periods, events, banquets, and special functions.

• Proficient in Microsoft Office and kitchen/F&B management systems.

• Must be willing to work shifting schedules, weekends, holidays, and extended hours when required.

• Professional culinary certification or membership in recognized culinary organizations is an advantage.