Head Chef

DMCI HOSPITALITY AND LEISURE INC.; Aklan; On-site; PHP 670,000 - 1,116,000; Full time

Job summary

Alta Vista de Boracay, managed by DMCI PDI Hotels, Inc., is seeking a Head Chef to lead our kitchen team on Boracay.

The successful candidate will oversee day-to-day kitchen operations, develop menus, manage costs, maintain quality and presentation, and ensure food safety and sanitation standards.

We require strong leadership, excellent communication, and the ability to thrive in a fast-paced hospitality environment.

Qualifications

• Proven experience as Head Chef or senior leadership in a kitchen.
• Strong leadership and people management skills.
• Knowledge of food costing, inventory control, and menu planning.
• Familiarity with food safety and sanitation regulations.
• Ability to work in a fast-paced hospitality environment.
• Excellent communication and organizational skills.
• Willing to be assigned in Boracay.

Responsibilities

• Oversee and manage day-to-day kitchen operations.
• Develop and maintain menu offerings, food quality, and presentation standards.
• Lead, train, and supervise kitchen staff.
• Monitor food costs, inventory, and kitchen supplies.
• Ensure compliance with food safety, sanitation, and hygiene standards.
• Coordinate with management on promotions, special events, and guest requirements.
• Maintain efficient kitchen workflow and productivity.
• Ensure customer satisfaction through consistent food quality and service.

Skills

Leadership

Food costing

Menu planning

Food safety

Communication

People management

Job description

Alta Vista de Boracay, managed by DMCI PDI Hotels, Inc. is currently looking for a Head Chef. The successful candidate will be hired directly by the company.

JOB RESPONSIBILITIES:

• Oversee and manage day-to-day kitchen operations.

• Develop and maintain menu offerings, food quality, and presentation standards.

• Lead, train, and supervise kitchen staff.

• Monitor food costs, inventory, and kitchen supplies.

• Ensure compliance with food safety, sanitation, and hygiene standards.

• Coordinate with management on promotions, special events, and guest requirements.

• Maintain efficient kitchen workflow and productivity.

• Ensure customer satisfaction through consistent food quality and service.
  

JOB QUALIFICATIONS:

• Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef.

• Strong leadership and people management skills.

• Knowledge of food costing, inventory control, and menu planning.

• Familiarity with food safety and sanitation regulations.

• Ability to work in a fast-paced hospitality environment.

• Excellent communication and organizational skills.

• Willing to be assigned in Boracay.