Head Chef – Fine Dining, Airport Terminal 3

Dempsey Resource Management; Philippines; On-site; PHP 65,000 - 100,000; Full time

Job summary

Dempsey Resource Management is seeking a full-time Head Chef to lead the kitchen at NAIA Terminal 3, Departure Area, with schedule aligned to airport hours. The role demands advanced culinary leadership, menu development, and strict adherence to safety standards.

The ideal candidate has formal culinary training or equivalent experience, and is capable of managing inventory, vendor relations, and high-pressure service times while maintaining superior quality and compliance.

Qualifications

• Culinary expertise in menu planning, recipe development, and plate presentation.
• Ability to execute distinct dishes aligned with partner chefs and airport concepts.
• Proven leadership of kitchen teams under time pressure and high service demands.
• Knowledge of HACCP and food safety audits, maintaining hygiene and audit readiness.
• Inventory control, yield management, and supplier performance.
• Experience operating within airport constraints and flight-schedule timelines.
• Formal culinary training or equivalent; food safety certifications are a plus.

Responsibilities

• Lead and manage kitchen operations at NAIA Terminal 3 (Departure Area).
• Ensure high-quality, consistent menus within airport constraints.
• Maintain top hygiene standards and audit readiness across shifts.
• Coordinate with partner chefs and internal stakeholders for seamless service.
• Oversee inventory, vendor relationships, and cost controls during peak periods.

Skills

Culinary Expertise

Leadership & Team Management

Health & Safety

Cost Control & Vendor Management

Operational Readiness

Organization & Time Management

Communication

Education

Culinary degree or equivalent experience

Job description

Dempsey Resource Management is seeking a full-time Head Chef to lead the kitchen at NAIA Terminal 3, Departure Area, with schedule aligned to airport hours. The role demands advanced culinary leadership, menu development, and strict adherence to safety standards.

The ideal candidate has formal culinary training or equivalent experience, and is capable of managing inventory, vendor relations, and high-pressure service times while maintaining superior quality and compliance.