Head Chef/5 years experience/Fulltime

Dempsey Resource Management; Philippines; On-site; PHP 670,000 - 1,116,000; Full time

Job summary

Dempsey Resource Management is seeking a Head Chef for an airport kitchen at NAIA, Philippines. This full-time role runs Monday to Saturday and requires exceptional culinary leadership, menu planning, and discipline in mise en place.

Responsibilities include directing kitchen operations, maintaining HACCP standards, controlling costs, coordinating with suppliers, and ensuring service windows align with flight schedules while upholding top hygiene and safety.

Qualifications

• Advanced culinary skills in menu planning, recipe development, and plate presentation.
• Experience leading kitchen teams and maintaining morale under pressure.
• Strong knowledge of HACCP and food safety compliance.
• Proven ability to manage food costs and supplier performance.
• Experience working in airport settings or high-security food environments.
• Excellent mise en place and multitasking in peak service.
• Formal culinary training with certification is preferred.
• Excellent communication with partnered chefs and stakeholders.

Skills

Culinary Expertise

Leadership & Team Management

Health & Safety (HACCP)

Cost Control & Vendor Management

Airport Operations Readiness

Organization & Time Management

Communication

Education

Bachelor's Degree in Culinary or related

Job description

Position: Head Chef

Job type: fulltime, direct hire and urgent

Working Sched: Monday to Saturday

Work Location NAIA Aiport

Salary: 60 to 100k depends the qualifications

Qualifications

• Culinary Expertise: Advanced skills in menu planning, recipe development, and plate presentation; ability to execute distinct dishes aligned with the specialties of Chef Chele Gonzales, Chef Carlos Villaflor, and Chef Rodrigo Andres Osorio; experience with tasting menus and fire/asin-grill techniques is a plus.
• 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.
• Bachelors Degree in Culinary or related with 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.