Head Chef (65K-100K) Fine Dining (Naia Airport)

This is a full-time, on-site Head Chef role based at NAIA Terminal 3 (Departure Area). You will oversee and manage all aspects of kitchen operations for our soon-to-open airport restaurant, Qualifications • 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. 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