Executive Chef

EXECUTIVE CHEF

Welcome to FrenchShip restaurant bar and music lounge located in TUBIGON BOHOL, where Bohol’s natural beauty, rich heritage, and warm hospitality come together in a truly exceptional luxury entertainment and dining. We offer a refined yet authentic entertainment experience, inviting you to unwind, explore, and reconnect.

Wake up to stunning amazing and unique luxury place, savor the finest local and international flavors, and immerse yourself in cultural and wellness experiences designed to inspire and rejuvenate.

At Frenchship restaurant, we bring Bohol’s spirit to life through thoughtful experiences and genuine hospitality. Your story begins here.

Frenchship restaurant is now under construction and will enter in operation at the third semester of 2026. This allows you to think about it and prepare yourself for your best experience ever.

We are seeking a passionate and experienced Executive Chef to lead our kitchen team, develop innovative menus, and uphold the highest standards of food quality and safety. The ideal candidate will possess strong leadership skills, a creative culinary vision, and a commitment to excellence, with proven experience in managing banquet/events operations.

Key Responsibilities:

Summary

• Oversee all kitchen operations, including food preparation, staff management, and inventory control
• Develop and update menus based on seasonal ingredients and customer preferences
• Ensure compliance with health and safety regulations
• Train, mentor, and motivate kitchen staff to deliver high-quality dishes consistently
• Manage food costs, budgeting, and supplier relationships
• Collaborate with management to enhance guest satisfaction and overall dining experience

Detailed

• Oversee the planning, preparation, and production of high-quality food preparations, presentations, and specialty items in accordance with hotel standards and guest expectations.
• Supervise daily kitchen operations and ensure consistent, timely food output.
• Plan and execute seasonal menus, buffet setups, and function catering aligned with restaurant concepts and guest profiles.
• Assist in developing culinary strategies consistent with brand objectives and guest satisfaction goals.
• Supervise chefs and other kitchen personnel, overseeing performance, training, and development.
• Foster a cooperative and productive work environment that supports staff morale and guest satisfaction.
• Oversee ordering, inventory levels, and procurement; liaise with storeroom and receiving departments.
• Maintain and review daily logbooks for kitchen communication and shift follow-up.
• Constantly make suggestions for improving the department’s work.
• Collaborate with Executive Sous Chef and Executive Chef on new menu initiatives and creativity.
• Lead in handling guest feedback, complaints, and building strong guest relationships.
• Perform other duties determined by the direct manager.
• Lead and organize regular team meetings, daily briefings, and performance discussions.
• Review and update SOPs, policy manuals, and workflow guidelines for the department.

Job Types: Full-time, Permanent

Work Location: In person

Qualifications:

• Proven work experience in a kitchen management or leadership role in a professional kitchen within international hotel chains or leading restaurant groups
• Strong interpersonal skills for cross-departmental collaboration
• Sound judgment and problem-solving skills under pressure
• Knowledge of international foods, French appreciated

Additional Information:

Find your place where you can be authentic and passionate about your work. Join our restaurant bar and we will support you in realizing your full potential. You will be part of a team where everyone’s contribution is valued. We will empower you to bring innovative ideas to enhance our services, creating personalized experiences for our guests. Help them feel special, and we will reciprocate the sentiment.