Head Chef - 5 Yrs Experience - Naia Terminal 3

Dempsey Resource Management Inc.; Taguig; Presencial; PHP 600.000 - 900.000; Jornada completa

Descripción de la vacante

Dempsey Resource Management Inc. invites a seasoned culinary leader to head day-to-day kitchen operations at NAIA Terminal 3. You will supervise staff, uphold high standards of taste, presentation, and consistency, and adapt menus to the signature dishes of renowned chefs for a global traveler audience.

In this role, you will manage food costs, vendor relationships, and strict sanitation while coordinating with front-of-house to meet peak flight service demands. Airport experience is preferred.

Formación

• Advanced skills in menu planning, recipe development, and plate presentation.
• Experience with tasting menus and fire/asin-grill techniques is a plus.
• Ability to execute dishes aligned with partner chefs' identities.
• Strong HACCP knowledge and compliance with health regulations.
• Experience leading kitchen teams in high-pressure environments.

Responsabilidades

• Lead day-to-day kitchen operations and maintain quality and presentation standards.
• Execute and refresh menus in line with each chef’s specialties and brand guidelines.
• Train, schedule, and supervise kitchen staff to uphold discipline and efficiency.
• Ensure DOH and local sanitation compliance and keep a clean kitchen.
• Manage inventory, yield, waste, and food costs; optimize purchasing.
• Coordinate with vendors to secure premium ingredients at competitive prices.
• Collaborate with front-of-house and management to meet airport service timelines.
• Analyze sales and guest feedback to drive menu improvements for international travelers.

Conocimientos

Culinary Expertise

Leadership

Health & Safety

Cost Control

Airport Ops

Organization

Education/Certs

Communication

Educación

Culinary Education

Descripción del empleo

• 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.
• 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.

Key responsibilities:

• Lead day-to-day kitchen operations, upholding Gilded Cooks’ quality, consistency, and presentation standards.
• Execute, refine, and periodically refresh the collaborative menu in alignment with each chef’s specialties and brand guidelines.
• Train, schedule, and supervise kitchen staff; foster a positive, efficient, and disciplined kitchen culture.
• Ensure compliance with DOH and local food safety, sanitation, and hygiene regulations; maintain a spotless and organized kitchen.
• Manage inventory, portioning, yield, and waste; control food costs and optimize purchasing.
• Build and maintain vendor and supplier relationships to secure premium ingredients at competitive prices.
• Coordinate with front-of-house and management to meet airport operational requirements (security clearances, service timelines, and peak-flight rushes).
• Analyze sales and guest feedback to drive continuous improvement and menu optimization suitable for international travelers.

Compensation & Schedule
Competitive salary and benefits commensurate with experience.
Schedule aligned with airport operational hours, including early mornings, evenings, weekends, and holidays as needed.

Location:
NAIA Terminal 3, Departure Area (on-site).