Head Chef - 5 yrs experience - Sal: 65k - 100k - NAIA Terminal 3

Dempsey Resource Management; Philippines; On-site; PHP 900,000 - 1,200,000; Full time

Job summary

Gilded Cooks in the Philippines seeks an experienced senior kitchen leader to manage day-to-day operations, ensure top-tier presentation and consistency, and align menus with each chef’s specialties and brand standards.

You will train and supervise staff, optimize inventory and food costs, and coordinate with airport operations to meet tight service windows while maintaining high hygiene and safety standards.

Qualifications

• Culinary expertise in menu planning, recipe development, plate presentation and tasting menus.
• Proven ability to lead kitchen teams and maintain morale under pressure.
• Strong knowledge of food safety and HACCP; audit readiness.
• Proficient in inventory, yield, and food-cost control; supplier management.
• Ability to operate within airport constraints and security protocols.
• Excellent mise en place and multi-priority management in fast-paced settings.
• Formal culinary training or equivalent preferred; food safety certifications are an advantage.
• Clear, professional communication with internal stakeholders and partner chefs.

Responsibilities

• Lead day-to-day kitchen operations, maintaining Gilded Cooks quality and presentation.
• Refine and refresh collaborative menus with chefs’ specialties and brand guidelines.
• Train, schedule, and supervise kitchen staff; foster a disciplined kitchen culture.
• Ensure DOH and local sanitation regulations compliance; keep kitchen spotless.
• Manage inventory, portioning, yield, waste, and food costs.
• Build relationships with vendors to secure premium ingredients at competitive prices.
• Coordinate with front-of-house to meet airport operational requirements and flight schedules.
• Analyze sales and guest feedback to drive menu optimization for international travelers.

Skills

Culinary expertise

Leadership

Health & safety

Cost control

Operational readiness

Organization & time management

Education & certification

Communication

Education

Culinary training or equivalent

Job description

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 effectivey, 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).