Culinary Director

HIRING: CULINARY DIRECTOR

Manila Kitchens is looking for an experienced chef-operator to lead the culinary intelligence behind our commercial kitchen solutions and chef-driven projects.

Our promise has always been by chefs, for chefs.

We do more than supply equipment. We understand each client's concept, menu, workflow, production requirements, budget, and growth plans, then translate these into a kitchen designed around how they will actually operate.

The Culinary Director will be responsible for protecting, strengthening, and institutionalizing this advantage as Manila Kitchens continues to grow.

This role combines culinary leadership, commercial kitchen planning, client engagement, product applications, and concept development. It is intended for a senior chef who wants to remain close to their craft and continue driving culinary innovation while applying their experience across a broader portfolio of commercial opportunities.

KEY RESPONSIBILITIES

• Lead the culinary and operational direction of the Sales Design function, ensuring kitchen solutions are practical, properly specified, and commercially viable

• Guide value engineering without compromising essential operational requirements, workflow, or capacity

• Serve as the senior culinary lead for major projects and strategic accounts, working closely with clients, Sales, and Business Development

• • Build culinary capability within the organization including developing standards, systems, and training that strengthen the culinary dna of the company

• Lead equipment applications, demonstrations, product testing, training, and chef-led content

• Develop and lead selected consultancy engagements, product-development initiatives, collaborations, events, and other revenue-generating culinary projects

IDEAL CANDIDATE

• Senior experience as an Executive Chef, Culinary Director, Corporate Chef, or Chef-operator

• Experience developing or operating multiple restaurant concepts, cuisines, or service formats

• Strong understanding of commercial kitchen workflow, production planning, equipment, capacity, food costing, and restaurant economics

• Ability to translate a menu and business concept into practical kitchen requirements

• Strong client-facing, presentation, and communication skills

• Commercial judgment and the ability to balance culinary requirements with budget realities

• Experience developing people, systems, standards, and training programs

• Genuine interest in equipment applications, live-fire cooking, restaurant innovation, and concept development

• Comfortable working across both structured corporate responsibilities and entrepreneurial special projects

This is not a traditional corporate chef position. It is a senior leadership role for someone who wants to apply culinary experience beyond the kitchen—shaping how commercial kitchens, culinary products, and new restaurant opportunities are developed.

The role will be based primarily at the Kapitolyo Pasig, with travel to our fabrication plant, client locations, and project sites as required.