Head Chef

Private Advertiser; Makati; Presencial; PHP 1.200.000 - 1.800.000; Jornada completa

Descripción de la vacante

Private Advertiser is seeking a Head Chef in Makati to lead all kitchen operations, ensuring high-quality food, exceptional presentation, and guest satisfaction. You will drive menu development, cost control, and compliance with Philippine food-safety standards in a fast-paced hotel environment.

Ideal candidates have 5+ years in professional kitchens, 2+ years in supervisory roles, and strong leadership and communication skills to manage a diverse culinary team.

Formación

• Bachelor's degree in culinary arts or related field.
• Minimum 5 years in professional kitchen operations; hotel/hospitality experience preferred.
• At least 2 years supervisory or managerial experience as Head Chef or equivalent.
• Strong knowledge of menu planning, food costing, inventory, and kitchen operations.
• Excellent leadership, communication, and decision-making skills.
• Willing to work on shifting schedules, weekends and holidays.

Responsabilidades

• Oversee daily kitchen operations across all sections to ensure efficiency.
• Ensure food prepared meets hotel standards for taste, quality, freshness, and presentation.
• Develop, standardize, and implement recipes, cooking procedures, and plating guidelines.
• Monitor food preparation, cooking methods, plating, and service delivery.
• Plan menus for different hotel functions, events, and catering requirements.
• Maintain food safety, sanitation, and compliance with PH laws and hotel standards.
• Lead, train, and motivate culinary team; conduct performance evaluations.
• Control food costs within budgets and manage inventory utilization.

Conocimientos

Kitchen operations

Leadership

Menu planning

Food costing

HACCP knowledge

Staff training

Educación

Bachelor's Degree in Culinary Arts

Descripción del empleo

We are looking for Head Chef is responsible for the overall management, supervision, and operational direction of the hotel's kitchen and culinary operations. This position ensures the consistent delivery of high-quality food, excellent culinary presentation, efficient kitchen operations, and exceptional guest satisfaction while maintaining food safety, sanitation, cost control, and compliance with applicable Philippine laws and hotel standards.

Duties & Responsibilities:

Kitchen Operations and Food Quality

• Oversee the daily operations of all kitchen sections to ensure smooth, efficient, and organized workflow.

• Ensure that all food prepared and served meets the hotel's standards for taste, quality, freshness, portioning, and presentation.

• Develop, standardize, and implement recipes, cooking procedures, and food presentation guidelines.

• Monitor food preparation, cooking methods, plating, and service delivery.

• Ensure timely preparation and delivery of meals for restaurants, banquets, events, room service, and other hotel food service requirements.

• Introduce new dishes, seasonal menus, and innovative culinary concepts aligned with guest preferences and hotel positioning.

Menu Planning and Development

• Plan, develop, and update menus in coordination with the management team.

• Create menus appropriate for different hotel functions, special events, and catering requirements.

• Conduct food tasting and menu evaluation to maintain consistency and quality.

• Establish standardized recipes, ingredient specifications, and portion sizes.

• Monitor food trends, guest feedback, and market preferences to improve menu offerings.

Cost Control and Budget Management

• Develop and implement strategies to maintain food costs within approved budgetary targets.

• Monitor food costing, portion control, food waste, and inventory utilization.

• Review food requisitions, purchase requests, and ingredient specifications.

• Coordinate with the Purchasing and Accounting Departments to ensure cost-efficient procurement.

• Monitor kitchen expenses and recommend measures to improve operational efficiency.

• Conduct regular inventory checks and ensure proper storage and utilization of food supplies.

Food Safety, Sanitation, and Compliance

• Ensure strict implementation of food safety, hygiene, and sanitation standards throughout the kitchen.

• Monitor proper food handling, storage, labeling, temperature control, and FIFO/FEFO practices.

• Conduct regular kitchen inspections and ensure that all equipment and work areas are clean and properly maintained.

• Ensure that kitchen personnel observe proper grooming, personal hygiene, and food handling practices.

• Coordinate with concerned departments during health inspections, food safety audits, and other compliance assessments.

Leadership and People Management

• Lead, supervise, and motivate the entire culinary team to achieve departmental goals.

• Prepare work schedules, manpower assignments, and kitchen duty allocations.

• Conduct regular performance evaluations and provide constructive feedback to team members.

• Identify training needs and conduct coaching, mentoring, and skills development activities.

• Promote teamwork, discipline, accountability, and professionalism within the kitchen.

• Ensure proper implementation of hotel policies, procedures, and employee standards.

• Address operational concerns and recommend appropriate corrective or disciplinary actions in coordination with Human Resources.

Equipment and Facilities Management

• Ensure proper use, maintenance, and safekeeping of kitchen equipment, tools, and facilities.

• Coordinate with the Engineering and Maintenance Department regarding equipment repairs and preventive maintenance.

• Ensure that kitchen equipment is operated safely and efficiently.

• Recommend equipment upgrades or replacements when necessary.

Administrative and Reporting Responsibilities

• Prepare and submit kitchen operational reports, food cost reports, inventory reports, and other required documentation.

• Participate in departmental meetings and management discussions.

• Monitor guest feedback, food complaints, and service concerns and implement appropriate corrective measures.

• Coordinate with Sales and Marketing, Front Office, Banquet, and other departments regarding food requirements and special events.

• Recommend operational improvements and culinary initiatives to management.

Qualifications:

• Bachelor's Degree in Culinary Arts, Hotel and Restaurant Management, Hospitality Management, or any related field.

• At least 5 years of experience in professional kitchen operations, preferably in a hotel or hospitality establishment.

• At least 2 years of supervisory or managerial experience as a Head Chef, Executive Sous Chef, or equivalent position.

• With strong knowledge of menu planning, food costing, inventory management, and kitchen operations.

• Knowledgeable in food safety, sanitation, HACCP principles, and proper food handling procedures.

• With excellent leadership, communication, organizational, and decision-making skills.

• Ability to manage, train, and motivate kitchen personnel while maintaining high standards of food quality and service.

• Creative, detail-oriented, customer-focused, and able to work under pressure.

• Willing to work on shifting schedules, weekends, and holidays.