Head Chef - 5yrs exp - Sal: 65k - 100k - NAIA Terminal 3

• 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. Compensation & Schedule Competitive salary and benefits commensurate with experience. Schedule aligned with airport operational hours, including early mornings, evenings, weekends, and holidays as needed. Location: NAIA Terminal 3, Departure Area (on-site).