Head Chef (fine dining)- NAIA Airport

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

other COLLAB CHEFS

• Culinary Expertise: Advanced skills in menu planning, recipe development, and plate presentation; ability to execute distinct dishes aligned with the specialties of

• Culinary Expertise: Advanced skills in menu planning, recipe development, and plate presentation; ability to execute distinct dishes aligned with the specialties of

• 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.

Compensation & Schedule

• Competitive salary and benefits commensurate with experience.

Schedule aligned with airport operational hours, including early mornings, evenings, weekends, and holidays as needed.

Salary

65,000-100,000

• This is a full-time, on-site Head Chef role based at NAIA Terminal 3 (Departure Area).