Head Chef

Crown Regency Hotels & Resorts; Malay; On-site; PHP 670,000 - 1,339,000; Full time

Job summary

Crown Regency Hotels & Resorts in the Philippines seeks a Head Chef to oversee daily kitchen operations, ensuring exceptional food quality, consistency in taste and presentation, and strict adherence to food safety standards.

You will lead and develop the kitchen team, plan menus, manage costs, coordinate with purchasing, and maintain inventory and equipment, while working in a fast-paced resort environment with shifting schedules.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred.
• 5–7 years of culinary experience with supervisory or leadership background.
• Hotel, resort, or fine-dining experience is an advantage.

Responsibilities

• Supervise and manage daily kitchen operations.
• Lead, train, and motivate kitchen staff (Sous Chefs, Line Cooks, Kitchen Staff).
• Plan menus and develop new dishes based on guest preferences and business needs.
• Ensure all food is prepared according to recipes, quality standards, and presentation guidelines.
• Monitor food quality, taste, portions, and presentation.

Skills

Leadership

Food safety

Menu development

Cost control

Communication

Education

Bachelor's degree in Culinary Arts or related field

Job description

About the role

The Head Chef oversees the daily kitchen operations, ensuring high-quality food preparation, consistent taste and presentation, proper food safety, efficient kitchen management, and excellent service standards.

Key responsibilities

• Supervise and manage the daily operations of the kitchen.

• Lead, train, and motivate kitchen staff, including Sous Chefs, Line Cooks, and Kitchen Staff.

• Plan menus and develop new dishes based on guest preferences and business requirements.

• Ensure all food is prepared according to established recipes, quality standards, and presentation guidelines.

• Monitor food quality, taste, portion sizes, and presentation.

• Ensure proper food storage, handling, sanitation, and hygiene procedures.

• Monitor food costs, portions, waste, and kitchen expenses.

• Coordinate with the Purchasing Department to ensure availability and quality of ingredients.

• Conduct regular inventory checks and monitor kitchen supplies.

• Ensure kitchen equipment is properly used, cleaned, and maintained.

About you

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field is preferred.

• At least 5–7 years of culinary experience, with previous supervisory or leadership experience.

• Hotel, resort, or fine-dining experience is an advantage.

• Strong knowledge of food preparation, menu development, kitchen operations, and food safety.

• Excellent leadership, organizational, and communication skills.

• Knowledge of food costing, inventory management, and cost control.

• Creative and passionate about food and culinary trends.

• Able to work under pressure in a fast-paced environment.

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