Head Chef

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.

• 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.

DRMI-001010