Head Chef

The Moment Group; Cebu City; On-site; PHP 334,800 - 558,000; Full time

Job summary

A leading restaurant collective in Cebu City is seeking an experienced individual to oversee kitchen operations. The ideal candidate will have a bachelor's degree in a relevant field and at least 2 years of leadership experience in a restaurant setting. Responsibilities include managing BOH staff, ensuring food quality, and monitoring inventory levels. This role offers competitive compensation and opportunities for professional growth.

Qualifications

• Minimum of 2 years leadership experience in a restaurant setting.
• Proficient in P&L reporting and menu costing.
• Strong background in order management and team supervision.

Responsibilities

• Oversee daily kitchen operations for efficiency and quality.
• Lead and train BOH staff to promote teamwork.
• Monitor inventory levels and manage ordering schedules.
• Ensure compliance with food safety standards.
• Support recipe standardization initiatives.

Skills

Leadership in BOH operations

Interpersonal skills

Inventory management

Cost control strategies

Food quality assurance

Education

Bachelor’s degree in Hotel and Restaurant Management or related

Job description

Overview

The Moment Group (TMG) is a collective of some of Manila's leading restaurant concepts. TMG has successfully developed, owned, and operated some of the country’s tastiest and most popular homegrown concepts such as 8Cuts Burgers, Manam Comfort Filipino, Manam's Pancit Pancitan, Ooma Bold Japanese, Mo’ Cookies, Moment Catering, Moment the Grocer, The Mess Hall, Bank Bar, and a globally recognized joint venture partnership with the world-famous Din Tai Fung.

Responsibilities

• Oversee daily kitchen operations to ensure efficiency and food quality
• Lead and train BOH staff, fostering a culture of teamwork and accountability
• Monitor inventory levels, forecast needs, and manage ordering schedules
• Ensure compliance with food safety and sanitation standards
• Collaborate with management on cost control strategies and operational improvements
• Support recipe standardization and menu costing initiatives

Qualifications

• Bachelor’s degree in Hotel and Restaurant Management, Hospitality Management, or any related course
• Open to undergraduates with relevant experience
• Minimum of 2 years leadership experience in a restaurant setting
• Strong background in BOH operations, including order management, inventory, scheduling, and team supervision
• Proficient in P&L reporting, COGS/FCPC, menu and recipe costing
• Proven ability to manage operating costs within budget
• Excellent interpersonal and communication skills