HEAD CHEF

QUISINE MASTERS CORP; Philippines; On-site; PHP 900,000 - 1,300,000; Full time

Job summary

QUISINE MASTERS CORP. in the Philippines seeks a Head Chef to lead the kitchen team, drive menu innovation, and manage costs while upholding hygiene standards.

The Head Chef oversees culinary operations from design to execution, ensuring consistent quality and a superior dining experience through strong team leadership.

Qualifications

• Culinary degree or equivalent work experience.
• 5+ years in a senior kitchen leadership role.
• Expertise in menu development, costing, and kitchen management.

Responsibilities

• Oversee food preparation and maintain recipe consistency and quality standards.
• Monitor ticket times and kitchen workflow efficiency to ensure timely service.
• Control food costs, reduce waste, and manage inventory; update seasonal menus aligned with market trends.
• Create and update seasonal menus, aligning with market trends and brand positioning.
• Ensure food presentation and taste meet brand standards; address guest complaints promptly.
• Mentor, train, and evaluate kitchen staff; enforce food safety and hygiene regulations.

Skills

Culinary creativity

Cost management

Leadership

Time management

Education

Culinary degree or equivalent

Job description

HEAD CHEF

Responsible for leading the kitchen team, ensuring high food quality, menu innovation, and cost control while maintaining hygiene and safety standards.

Job Summary

The Head Chef oversees the culinary operations, from menu design to food preparation. Ensures consistent quality, cost management, and team leadership to deliver a superior dining experience.

Key Responsibilities

Kitchen Operations

• Oversee food preparation and maintain recipe consistency.
• Monitor ticket times and kitchen workflow efficiency.

Financial & Menu Management

• Control food costs, reduce waste, and manage inventory.
• Create and update seasonal menus aligned with market trends.

Customer Satisfaction

• Ensure food presentation and taste meet brand standards.
• Address food-related guest complaints promptly.

Team Leadership

• Mentor, train, and evaluate kitchen staff.
• Enforce food safety and hygiene regulations.

Qualifications

• Culinary degree or equivalent work experience.
• 5+ years in a senior kitchen leadership role.
• Expertise in menu development, costing, and kitchen management.

Key Skills

• Culinary creativity & innovation
• Cost management & food safety
• Leadership & staff mentorship
• Time management & organization