Culinary Expertise: Advanced skills in menu planning, recipe development, and plate presentation; ability to execute distinct dishes aligned with the specialties of Chef Chele Gonzales, Chef Carlos Villaflor, and Chef Rodrigo Andres Osorio; 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.
Key Responsibilities
Lead day-to-day kitchen operations, upholding Gilded Cooks 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.
