Head Chef: Menu Mastery & Full-Time Kitchen Leadership

Kon-Tiki Hospitality Corp.; Angeles; On-site; PHP 900,000 - 1,200,000; Full time

Benefits offered by this job

Competitive salary package

Professional development

Staff meals & discounts

Creative work environment

Quality ingredients & facilities

Job summary

Kon-Tiki Hospitality Corp. is seeking an experienced Head Chef to lead culinary operations in Angeles City, Pampanga. This full-time role oversees food prep, menu development and kitchen management, ensuring top quality and safety standards.

You will direct a dynamic kitchen team, manage costs, source ingredients, and collaborate with front-of-house to deliver exceptional guest experiences. A formal culinary background and 8–10 years in leadership roles are preferred.

Qualifications

• 8–10 years in professional culinary roles with leadership experience.
• Formal culinary training or equivalent experience.
• Strong knowledge of diverse cuisines and cooking techniques.
• HACCP, food safety standards and health regulations.

Responsibilities

• Plan, design and develop menus reflecting culinary excellence.
• Oversee all food preparation and plating for consistency and quality.
• Lead, train and mentor kitchen staff including sous chefs and cooks.
• Maintain food safety standards and regulatory compliance.
• Control costs, manage inventory and optimize kitchen profitability.
• Source quality ingredients and build supplier relationships.
• Coordinate workflow between kitchen sections during service.
• Inspect kitchen equipment and schedule maintenance.
• Collaborate with front-of-house to enhance guest experiences.
• Innovate seasonal specials while preserving signature dishes.

Skills

Leadership

Budget management

Food safety

Menu development

Kitchen operations

Team motivation

Communication

Quality control

Education

Culinary training

Job description

Kon-Tiki Hospitality Corp. is seeking an experienced Head Chef to lead culinary operations in Angeles City, Pampanga. This full-time role oversees food prep, menu development and kitchen management, ensuring top quality and safety standards.

You will direct a dynamic kitchen team, manage costs, source ingredients, and collaborate with front-of-house to deliver exceptional guest experiences. A formal culinary background and 8–10 years in leadership roles are preferred.