Head Chef

KUNSTOF uPVC Windows & Doors; Cebu City; On-site; PHP 670,000 - 1,116,000; Full time

Benefits offered by this job

Government Benefits (SSS, PhilHealth,

Pag-IBIG

Paid Leaves

Staff Meals

13th Month Pay

Job summary

KUNSTOF uPVC Windows & Doors in Cebu City, Philippines, is seeking a passionate Head Chef to lead a busy kitchen and inspire a team.

You will manage menu planning, standardize recipes, and scale batch meals (10-200+ servings) while maintaining quality. Responsibilities include purchasing, vendor coordination, inventory, and cost control.

A strong background in food safety, DOH compliance, and leadership is required; culinary or hospitality training is a plus.

Qualifications

• Proven experience as Head Chef or Kitchen Manager in high-volume operations.
• Strong knowledge of menu planning, recipes, and large-batch cooking (10-200+ servings).
• Experience in kitchen operations, purchasing, vendor coordination, and inventory management.
• Familiar with food costing, waste control, and stock management.
• Knowledge of food safety standards, sanitation, and DOH compliance.
• Strong leadership, organization, and problem-solving in a fast-paced kitchen.
• Culinary Arts or Hospitality Management is an advantage.
• Food safety or handling certification is preferred.

Responsibilities

• Kitchen Operations Management.
• Lead and oversee daily kitchen operations from food preparation to packaging.
• Cook and prepare meals according to approved menus and standardized recipes.
• Scale recipes efficiently for batch cooking (10-200+ servings) while maintaining quality and consistency.
• Purchasing and Supplier Management: manage supplier relationships and negotiate pricing.
• Purchase ingredients, packaging materials, and kitchen supplies within the approved budget.
• Receive and inspect deliveries to ensure quality, freshness, and correct quantities.
• Inventory and Cost Control: monitor inventory and usage.
• Minimize food waste through proper planning, portion control, and stock rotation.
• Ensure proper storage, labeling, and organization of kitchen supplies and ingredients.
• Food Safety and Compliance: maintain cleanliness and sanitation.
• Ensure compliance with food safety regulations and DOH standards.
• Develop and implement kitchen SOPs to improve efficiency and consistency.

Skills

Head Chef experience

Menu planning

Batch cooking

Purchasing & vendor management

Inventory management

Food safety & DOH compliance

Leadership

Hospitality background

Food safety certification

Education

Culinary Arts or Hospitality Management

Job description

What We're Looking For

We're looking for a passionate and reliable kitchen leader who can keep operations running smoothly, inspire a team, and consistently deliver high-quality meals.

Qualifications:

• Proven experience as a Head Chef, Executive Chef, or Kitchen Manager, preferably in high-volume or batch food production.

• Strong knowledge of menu planning, recipe standardization, and large-batch cooking (10-200+ servings).

• Experience in kitchen operations, purchasing, vendor coordination, and inventory management.

• Familiarity with food costing, waste control, and stock management.

• Knowledge of food safety standards, sanitation practices, and DOH compliance.

• Strong leadership, organizational, and problem-solving skills in a fast-paced kitchen environment.

• Culinary Arts, Hospitality Management, or a related field is an advantage.

• Food Safety or Food Handling Certification is preferred.

Key Responsibilities:

• Kitchen Operations Management

• Lead and oversee daily kitchen operations from food preparation to packaging.

• Cook and prepare meals according to approved menus and standardized recipes.

• Scale recipes efficiently for batch cooking (10-200+ servings) while maintaining quality and consistency.

• Purchasing and Supplier Management

• Manage supplier relationships and negotiate pricing to ensure cost-effective purchasing.

• Purchase ingredients, packaging materials, and kitchen supplies within the approved budget.

• Receive and inspect deliveries to ensure quality, freshness, and correct quantities.

• Inventory and Cost Control

• Monitor and maintain kitchen inventory levels and track ingredient usage.

• Minimize food waste through proper planning, portion control, and stock rotation.

• Ensure proper storage, labeling, and organization of kitchen supplies and ingredients.

• Food Safety and Compliance

• Maintain high standards of kitchen cleanliness and sanitation.

• Ensure compliance with food safety regulations and DOH standards.

• Develop and implement kitchen SOPs to improve efficiency and consistency.

Company Benefits:

• Government Benefits (SSS, PhilHealth, Pag-IBIG)

• Paid Leaves

• 13th Month Pay

• Staff Meals