Head Chef

Dempsey Resource Management; Philippines; On-site; PHP 900,000 - 1,300,000; Full time

Job summary

Dempsey Resource Management is seeking a Head Chef for a new airport restaurant at NAIA Terminal 3. You will oversee and manage all kitchen operations, ensuring menu execution, quality, and compliance with HACCP standards in a high-paced airport setting.

The role requires leadership, strong communication, and the ability to work within security constraints and tight service windows tied to flight schedules.

Qualifications

• Advanced skills in menu planning, recipe development, and plate presentation.
• Proven ability to lead and develop kitchen teams under time pressure.
• Strong knowledge of food safety regulations and HACCP, audit-ready hygiene.

Responsibilities

• Oversee and manage all kitchen operations for the airport restaurant.
• Coordinate with partner chefs and internal stakeholders.
• Ensure compliance with security procedures and service windows aligned to flight schedules.
• Maintain mise en place discipline and high morale during peak service.

Skills

Culinary Expertise

Leadership & Team Management

Health & Safety / HACCP

Cost Control & Vendor Management

Airport Operations Adaptability

Organization & Time Management

Education & Certification

Communication

Education

Culinary training

Job description

This is a full-time, on-site Head Chef role based at NAIA Terminal 3. You will oversee and manage all aspects of kitchen operations for our soon-to-open airportrestaurant.

Qualifications

• Culinary Expertise: Advanced skills in menu planning, recipe development, and plate presentation; ability to execute distinct dishes aligned with the specialties of other COLLAB CHEFS
• Leadership & Team Management: Proven ability to lead and develop kitchen teams, delegate effectively, and maintain high morale and performance under time pressure
• Health & Safety: Strong knowledge of food safety regulations and HACCP; consistent track record maintaining top-tier hygiene and audit readiness
• Cost Control & Vendor Management: Proficiency in inventory systems, yield management, and food-cost control; experience sourcing premium ingredients and managing supplier performance
• Operational Readiness for Airport Setting: Comfort working within airport operational constraints, including security procedures, limited storage, and tight service windows tailored to flight schedules
• Organization & Time Management: Excellent mise en place discipline; ability to manage multiple priorities in a fast-paced environment and deliver during peak service periods
• Education & Certification: Formal culinary training or equivalent professional experience preferred; food safety certifications are an advantage
• Communication: Clear, professional communication skills; ability to collaborate with renowned partner chefs and internal stakeholders

Compensation & Schedule

Competitive Salary And Benefits Commensurate With Experience.

Schedule aligned with airport operational hours, including early mornings, evenings, weekends, and holidays as needed.