Job Opportunity: Full-time, onsite
Position available: HEAD CHEF
Work Location:
NAIA Terminal 3, Departure Area (on-site).
Work Schedule: Shifting schedule, 6 days/week
Schedule aligned with airport operational hours, including early mornings, evenings, weekends, and holidays as needed.
Role Description
You will oversee and manage all aspects of kitchen operations for our soon-to-open airport restaurant, executing a signature menu in partnership with three celebrated chefs.
Key Responsibilities
- Lead day-to-day kitchen operations, upholding quality, consistency,
and presentation standards.
- Execute, refine, and periodically refresh the collaborative menu in alignment with each chef's specialties and brand guidelines.
- Train, schedule, and supervise kitchen staff; foster a positive, efficient, and disciplined kitchen culture.
- Ensure compliance with DOH and local food safety, sanitation, and hygiene regulations; maintain a spotless and organized kitchen.
- Manage inventory, portioning, yield, and waste; control food costs and optimize purchasing.
- Build and maintain vendor and supplier relationships to secure premium ingredients at competitive prices.
- Coordinate with front-of-house and management to meet airport operational requirements (security clearances, service timelines, and peak-flight rushes).
- Analyze sales and guest feedback to drive continuous improvement and menu optimization suitable for international travelers.
Qualifications
- Culinary Expertise: Advanced skills in menu planning, recipe development, and plate presentation; ability to execute distinct dishes aligned with the specialties of 3 celebrated chefs. Experience with tasting menus and fire/asin-grill techniques is a plus.
- Leadership & Team Management: Proven ability to lead and develop kitchen teams, delegate effectively, and maintain high morale and performance under time pressure.
- Health & Safety: Strong knowledge of food safety regulations and HACCP; consistent track record maintaining top-tier hygiene and audit readiness.
- Cost Control & Vendor Management: Proficiency in inventory systems, yield management, and food-cost control; experience sourcing premium ingredients and managing supplier performance.
- Operational Readiness for Airport Setting: Comfort working within airport operational constraints, including security procedures, limited storage, and tight service windows tailored to flight schedules.
- Organization & Time Management: Excellent mise en place discipline; ability to manage multiple priorities in a fast-paced environment and deliver during peak service periods.
- Education & Certification: Formal culinary training or equivalent professional experience preferred; food safety certifications are an advantage.
- Communication: Clear, professional communication skills; ability to collaborate with renowned partner chefs and internal stakeholders.
Compensation & Schedule: Php 65,000-100,000
Competitive Salary And Benefits Commensurate With Experience.
DRMI-001010
