Executive Embassy Chef - Formal Events & Plating Lead

Foreign Diplomatic Mission; Metro Manila; On-site; PHP 600,000 - 900,000; Full time

Job summary

Foreign Diplomatic Mission seeks a senior chef to lead formal kitchen and dining operations at the Chief of Mission Residence, supporting the Ambassador's official functions for foreign dignitaries and heads of state.

The role requires a culinary degree or equivalent hands-on experience, advanced techniques, and menu design for events up to 150 guests. Strong leadership, food safety, and budget management are essential.

Qualifications

• Culinary degree or vocational certificate required; equivalent hands-on experience may be considered.
• Advanced culinary techniques and upscale plating experience.
• Menu design for large formal events, up to 150 guests.
• Strong food safety and hygiene compliance mandatory.
• Budget and inventory management skills essential.
• Supplier negotiation and strong leadership of staff.

Responsibilities

• Lead formal kitchen and dining operations at the Chief of Mission Residence.
• Serve the Ambassador's official functions for dignitaries and heads of state.
• Apply advanced culinary techniques and upscale plating standards.
• Design menus for large-scale events (up to 150 guests).
• Ensure food safety and hygiene compliance.
• Manage budget and inventory; negotiate with suppliers.
• Lead and coordinate kitchen staff; ensure smooth operations.
• Be available for irregular hours, including evenings and weekends.

Skills

Leadership

Staff coordination

Discretion and professionalism

English communication (advanced)

Office software proficiency

Attention to detail

High-pressure environment

Menu design experience

Education

Culinary degree or vocational certificate

Tools

MS Word

MS Excel

Outlook

Job description

Foreign Diplomatic Mission seeks a senior chef to lead formal kitchen and dining operations at the Chief of Mission Residence, supporting the Ambassador's official functions for foreign dignitaries and heads of state.

The role requires a culinary degree or equivalent hands-on experience, advanced techniques, and menu design for events up to 150 guests. Strong leadership, food safety, and budget management are essential.