Executive Spanish Chef: Menu Innovation & Leadership

The Bistro Group; Makati; On-site; PHP 1,400,000 - 2,100,000; Full time

Job summary

The Bistro Group is seeking an Spanish Executive Chef to oversee Las Flores’ culinary operations in a premium restaurant setting. You will lead menu development, ensure food quality and guest satisfaction, and manage kitchen costs while upholding brand standards.

You will mentor chefs, supervise daily kitchen activities, and drive excellence in presentation and sanitation. A strong background in Spanish or Mediterranean cuisine and HACCP compliance is essential.

Qualifications

• Degree or diploma in Culinary Arts or Hospitality Management.
• Extensive experience in professional kitchen operations.
• Executive/Head Chef experience in premium or upscale dining.
• Strong knowledge of Spanish cooking techniques.
• Experience in menu development and cost control.
• Leadership and team development skills.
• Knowledge of food safety and HACCP.
• Ability to work weekends and holidays.

Responsibilities

• Oversee culinary leadership and menu development for authentic Spanish dishes.
• Lead kitchen operations, ensuring quality, sanitation, and timely service.
• Manage food costs, inventory, and supplier coordination to support budgets.
• Develop and mentor culinary staff, schedule shifts, and evaluate performance.
• Collaborate with management on seasonal menus and brand standards.

Skills

Culinary Leadership

Menu Development

Kitchen Operations

Food Cost Management

Team Leadership

Food Safety

HACCP

Spanish Cuisine

Cost Control

Staff Training

Education

Culinary degree preferred

Job description

The Bistro Group is seeking an Spanish Executive Chef to oversee Las Flores’ culinary operations in a premium restaurant setting. You will lead menu development, ensure food quality and guest satisfaction, and manage kitchen costs while upholding brand standards.

You will mentor chefs, supervise daily kitchen activities, and drive excellence in presentation and sanitation. A strong background in Spanish or Mediterranean cuisine and HACCP compliance is essential.