- Culinary Expertise: Advanced skills in menu planning, recipe development, and plate presentation; ability to execute distinct dishes aligned with the specialties of
other COLLAB CHEFS
- 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
- Competitive salary and benefits commensurate with experience.
Schedule aligned with airport operational hours, including early mornings, evenings,
weekends, and holidays as needed.
Salary
65,000-100,000
- This is a full-time, on-site Head Chef role based at NAIA Terminal 3 (Departure Area).
- Submit your resume/CV and a brief
cover note highlighting relevant leadership experience
and examples of menu execution aligned to chef-driven concepts. Include availability and
earliest start date
