Korean/Japanese Chef de Cuisine - High-Volume Menu Leader

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

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