Head Chef

KC'S KITCHEN PH FOOD SERVICES; San Juan; On-site; PHP 900,000 - 1,500,000; Full time

Job summary

KC’s Kitchen PH is seeking a Head Chef to lead and manage our kitchen and commissary operations, developing creative menus and establishing efficient workflows. The role requires strong culinary expertise across Western, Italian, and Mediterranean cuisines, with proven experience in large-scale production.

The Head Chef will supervise kitchen staff, ensure consistent food quality and safety, manage inventory and costs, and uphold local health regulations in a fast-paced environment.

Qualifications

• Minimum 3–5 years of experience as Head Chef or in a similar kitchen leadership role.
• Valid food safety certification and culinary qualification.
• Proven experience managing a medium-sized kitchen team of 6–20 staff members.
• Hands-on experience managing a commissary kitchen, central kitchen, or large-scale food production operation.
• Strong leadership, team management, and problem-solving skills.

Responsibilities

• Lead and manage kitchen and commissary operations.
• Develop and implement creative, high-quality menus.
• Enforce HACCP and ensure health & safety compliance.
• Oversee inventory, cost control, and supplier relationships.
• Mentor staff and optimize production workflows.

Skills

Leadership

Menu design

Food safety

Inventory management

Culinary operations

Problem solving

Education

Food safety certification

Culinary certificate

Job description

KC’s Kitchen PH is a dynamic food service company dedicated to preparing fresh, high-quality meals. We pride ourselves on “Comfort Food Like Grandma Used to Make.” While we are rooted in Filipino heritage, we are expanding our culinary horizons. Our team-focused culture encourages innovation, efficiency, and professional growth, making us a trusted choice for Food packs and special catering events.

We are looking for an experienced Head Chef to lead and manage our kitchen and commissary operations, develop creative and innovative menus, and establish efficient kitchen systems and production workflows.

The ideal candidate must possess strong culinary expertise across multiple disciplines, particularly Western/Occidental, Italian, and Mediterranean cuisines, along with proven experience in managing a commissary kitchen or large‑scale food production operation.

The Head Chef will oversee daily kitchen operations, supervise and develop kitchen staff, ensure consistent food quality and presentation, manage inventory and food costs, and enforce strict compliance with food safety, sanitation, and hygiene standards.

Key Responsibilities

1. Kitchen Leadership & Management

• Supervise and coordinate all kitchen activities.

• Train, mentor, and manage kitchen staff to ensure teamwork and efficiency.

• Develop, establish, and implement effective kitchen systems, workflows, and standard operating procedures (SOPs) to ensure organized, consistent, and efficient daily operations.

• Establish clear work assignments, responsibilities, and processes for food preparation, production, dispatch, and kitchen maintenance.

• Maintain a positive and professional kitchen environment.

• Monitor and continuously improve kitchen operations to enhance productivity and operational efficiency.

2. Menu Development & Execution

• Design creative, high-quality menus aligned with customer preferences and business goals.

• Ensure consistency in food preparation and presentation.

• Adapt menus based on seasonality, trends, and ingredient availability.

• Accommodate dietary restrictions and special requests.

3. Food Quality & Safety

• Enforce high standards of food quality, hygiene, and safety (HACCP compliance).

• Conduct regular inspections to maintain sanitation and cleanliness.

• Oversee portion control and minimize food waste.

• Ensure compliance with local health and safety regulations.

4. Inventory & Cost Management

• Oversee food purchasing, storage, and inventory control.

• Manage food and labor costs to meet financial targets.

• Build strong relationships with suppliers to source quality ingredients at the best prices.

5. Problem-Solving & Crisis Management

• Handle kitchen-related issues such as equipment failures, staffing shortages, and supply challenges.

• Address customer complaints regarding food quality or service.

• Maintain a calm and efficient environment during high-pressure situations.

About You

• Minimum of 3–5 years of experience as a Head Chef or in a similar kitchen leadership role.

• Valid food safety certification and culinary certificate or equivalent qualification.

• Proven experience managing a medium-sized kitchen team of 6–20 staff members.

• Hands-on experience managing a commissary kitchen, central kitchen, or large-scale food production operation.

• Strong knowledge of culinary techniques, ingredients, food preparation, and kitchen operations.

• Proven ability to develop and implement kitchen systems, production workflows, and operational procedures.

• Strong leadership, team management, and problem-solving skills.

• Creativity in menu development, food innovation, and presentation.

• Excellent organizational, time management, and decision-making skills.

• Ability to work efficiently under pressure in a high-volume food production environment.

• Strong attention to detail and commitment to food quality, consistency, and safety.