Kitchen Head

Outpost X; Philippines; On-site; PHP 1,000,000 - 1,800,000; Full time

Job summary

Outpost X in the Philippines seeks an Executive Chef to oversee all kitchen operations for expeditions and basecamp dining. You will lead and mentor kitchen staff, design menus with local ingredients, and ensure the highest standards of safety and quality in remote, boat-based environments.

You will split time between basecamp facilities in El Nido or Coron and onboard expeditions, coordinating with operations to align meals with schedules, manage provisioning, and drive continuous improvement.

Qualifications

• Proven experience as Executive/Head Chef in high-volume or remote environments.
• Strong leadership and ability to mentor junior staff.
• Culinary training or relevant certifications in food safety and kitchen operations.
• Excellent planning and logistical skills in remote locations.
• Experience with menu development and R&D, tropical/island settings.
• Comfortable working on boats and basecamp facilities.

Responsibilities

• Oversee expedition kitchen operations and staff on boats and at basecamp.
• Design menus using local ingredients with a focus on sustainability.
• Train and onboard kitchen staff ahead of peak season.
• Oversee inventory, provisioning, and budget adherence.
• Ensure food safety standards across all kitchens.

Skills

Leadership

Menu planning

Food safety

Staff training

Remote operations

Education

Culinary training

Job description

The Executive Chef is responsible for overseeing all aspects of food service and kitchen operations for our expeditions. This includes leading and managing the kitchen department, ensuring food quality and safety standards, training staff, developing menus, and collaborating on operational improvements. The role is split between expedition coordination and basecamp management in El Nido or Coron.

Expedition Operations

• Supervise and manage all kitchen staff, including 1 Kitchen Head and 1 Kitchen Helper per boat.

• Design and implement efficient food prep and cooking workflows suitable for remote, boat-based kitchens.

• Ensure all meals meet company standards for quality, safety, and guest satisfaction.

• Coordinate with the tour operations team to align meal times and guest needs with expedition schedules.

• Oversee inventory control, provisioning, and restocking for each expedition trip.

Basecamp & Strategic Projects

• Lead the training and onboarding of new kitchen staff ahead of the upcoming peak season.

• Oversee kitchen renovations at basecamp, working closely with operations and contractors.

• Develop new, creative menus for expedition dining with a focus on local ingredients, sustainability, and presentation under expedition conditions.

• Recruit and hire new kitchen team members in collaboration with HR or office admin.

• Implement food safety and sanitation protocols across all kitchen environments.

• Maintain a food cost control system and ensure budget adherence.

Qualifications

• Proven experience as an Executive Chef or Head Chef in high-volume or off-grid environments (resorts, expeditions, liveaboards, etc.).

• Strong leadership and team management skills; ability to mentor junior staff.

• Culinary training or relevant certifications in food safety and kitchen operations.

• Excellent planning and logistical skills, especially in remote locations.

• Experience with menu development and R&D, ideally in a tropical or island setting.

• Comfortable working in both remote field locations (on boats/islands) and in basecamp facilities.

Work Setup

• Hybrid role: split between basecamp (El Nido/Coron) and onboard expeditions to supervise and quality-check operations.

• Must be adaptable to changing schedules, guest preferences, and remote challenges.

• Occasional weekend or holiday work during peak season.