Korean Chef de Cuisine

Newport World Resorts; Pasay; On-site; PHP 900,000 - 1,300,000; Full time

Job summary

Newport World Resorts in Pasay, Philippines, seeks an experienced Chef de Cuisine to lead our Korean/Japanese kitchen. You will oversee back-of-house operations for a 96-seat dining room, drive menu engineering, mentor line cooks, manage inventory, and uphold uncompromising quality during busy service.

Candidates should have 3+ years as Sous Chef and at least 1 year as Chef de Cuisine in a high-volume Korean concept, with deep knowledge of Korean ingredients, fermentation, plating, and station

Qualifications

• Minimum of 3 years as a Sous Chef and at least 1 year as Chef de Cuisine in a high-volume Korean concept.
• Deep knowledge of Korean ingredients, fermentation techniques, modern plating aesthetics, and station management.
• Proven track record of training culinary teams, managing labor costs, and maintaining high morale in fast-paced kitchens.
• Current local Food Handler/Food Safety Sanitation certification required.

Responsibilities

• Direct authentic preparation and presentation of all Korean menu items, spanning traditional favorites, modern interpretations, and specialty offerings.
• Design seasonal menus, daily specials, and standardized recipes with exact yields, portion controls, and cost specifications.
• Maintain high standards of food quality and consistency during peak volume service across a 96-seat dining room.
• Procure authentic Korean ingredients and maintain strong vendor relationships to secure top-tier imports and produce.
• Enforce strict FIFO inventory controls, conduct routine line audits, and monitor stock turnover to control waste.
• Lead daily pre-service briefings with BOH and FOH teams to align on specials, dietary needs, and service goals.

Job description

JOB SUMMARY

We are seeking an experienced, passionate Chef de Cuisine to lead our Korean/Japanese culinary operations. In this role, you will oversee back-of-house (BOH) operations for our 96-seat dining room, ensuring every dish reflects authentic flavor profiles, modern presentation, and uncompromising quality. You will manage menu engineering, lead and mentor kitchen staff, control inventory, and maintain strict operational standards during high-volume meal services.

RESPONSIBILITIES

Menu Engineering & Kitchen Operations

• Culinary Excellence: Direct the authentic preparation and presentation of all Korean menu items, spanning traditional favorites, modern interpretations, and specialty offerings.

• Menu Development: Design seasonal menus, daily specials, and standardized recipes complete with exact yields, portion controls, and cost specifications.

• Volume Service Management: Maintain high standards of food quality and consistency during peak volume service across a 96-seat capacity.

Inventory, Purchasing & Hygiene

• Sourcing & Supplier Relations: Procure authentic Korean ingredients and maintain strong vendor relationships to secure top-tier imports and produce.

• Cost & Stock Control: Enforce strict First-In, First-Out (FIFO) inventory controls, conduct routine line audits, and monitor stock turnover to control waste.

• Health & Food Safety: Maintain 100% compliance with local health code regulations, sanitation standards, kitchen hygiene, and food temperature logging.=

Team Leadership & Operational Workflow

• Mentorship & Training: Supervise and train line cooks, prep cooks, and stewards on traditional Korean culinary methods, plating, and station execution.

• Staffing & Scheduling: Create weekly kitchen rotas, manage labor hours, and optimize station setups for maximum ticket workflow efficiency.

• Interdepartmental Communication: Lead daily pre-service briefings with both BOH and front-of-house (FOH) teams to align on specials, dietary needs, and service goals.

QUALIFICATIONS

• Minimum of 3 years as a Sous Chef plus at least 1 year as a Chef de Cuisine (or senior culinary manager) in a high-volume Korean concept.

• Deep, authentic knowledge of Korean ingredients, classic fermentation techniques, modern plating aesthetics, and station management.

• Proven track record of training culinary teams, managing labor costs, and maintaining high morale in fast-paced kitchens.

• Current local Food Handler/Food Safety Sanitation certification required.