Head Chef

Buddha Siargao; Surigao del Norte; On-site; PHP 700,000 - 1,100,000; Full time

Benefits offered by this job

Food provided

Accommodation provided

Permanent contract

Job summary

Buddha Siargao on Siargao Island seeks an experienced head chef to run the back-of-house, overseeing daily kitchen operations and staff to deliver high-quality Thai-inspired cuisine. The role requires managing food and labor costs, planning menus, and maintaining safety and hygiene standards.

The successful candidate will lead cooks and assistants, coordinate with the general manager and owner, and ensure smooth service with a focus on quality and consistency.

Qualifications

• Associate degree preferred.
• 3+ years of experience in a back-of-house management position.
• Significant experience as a chef, including sous chef or line cook
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations
• Ability to prioritize multiple demands

Responsibilities

• Direct kitchen operations, including food preparation and cleanup.
• Supervise kitchen staff and assign tasks.
• Maintain efficient kitchen operations and cost targets.
• Ensure timely delivery of customer orders.
• Enforce food safety and hygiene standards.
• Plan menus and adjust prices based on ingredient availability.
• Inspect foods for quality and presentation.
• Collaborate with GM and owner to align kitchen goals.
• Direct monthly inventory and vendor relationships.
• Recruit, hire, and train kitchen staff.
• Maintain kitchen equipment and schedule repairs.

Skills

Back-of-house management

Team leadership

Menu planning

Inventory management

Food safety

Vendor relations

Recruitment

Education

Associate degree in culinary arts

Job description

An exciting opportunity to live and work in Siargao Island in a new 65 seat restaurant specializing in Thai cuisine.

We are looking for an experienced, creative, and passionate head chef to join our team.

As head chef, you will run the back-of-house. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, and ensure that all food and labor cost goals are met.

We are offering an excellent salary. Food and accommodation is provided. Permanent contract with a minimum 1 year commitment from September 2026.

Duties & Responsibilities

• Direct kitchen operations, including food preparation, cooking, and cleanup

• Assign tasks; supervise chefs and cooks in the preparation and presentation of food

• Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively

• Resolve issues as they arise so that customers continue to receive their orders in a timely manner

• Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen

• Plan menus and set prices making adjustments as needed based on the availability of ingredients

• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers

• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment

• Direct monthly inventory

• Maintain vendor relationships

• Recruit, hire, and train chefs, cooks, and kitchen staff

• Maintain kitchen equipment; schedule repairs and additional maintenance as needed

Requirements & Qualifications

• Associate degree in culinary arts preferred

• 3+ years of experience in a back-of-house management position

• Significant experience as a chef, in addition to experience as a sous chef or line cook

• Strong attention to detail

• Creativity

• Ability to oversee and manage kitchen operations

• Ability to remain productive whilst prioritizing many conflicting demands