270 Chefs jobs in the Philippines

Department
Culinary FILI ADD

Employee Type
Probationary

Responsibilities

• The Chef de Cuisine takes full operational ownership of an outlet or outlets, together with the Front of House manager driving all operational aspects related to the success of the business.
• Enhance service to regular guests by adapting to personal taste and providing anticipatory service
• Ensure the product consistency is maintained in regard to appearance and taste
• Ensure the Executive Chef and/or Executive Sous Chef are informed of daily operations
• Train and develop the team as a primary objective, openly sharing knowledge
• Establish and maintain effective workplace relationships
• Communicate effectively by collecting information from appropriate sources and considering audience when delivering information
• Demonstrate integrity, respect, and empathy in all communications
• Adjust interpersonal style to individual and environment
• Network to build relationships for organization's benefit
• Identify, analyze and solve problems; via solutions and results focused management
• Provide guidance and support to team and colleagues
• Constructively manage poor performance, conflict and difficult situations to achieve results acceptable to participants, the organization and legislation
• Maximize employee productivity and achieve optimum staffing levels to minimize payroll
• Maintain records of all training
• Share all relevant information with staff, maintaining confidentiality where required
• Maintain food cost within parameters provided by the company
• Check food cost on a daily basis and ensure continual awareness of monthly food cost
• Monitor and control labor cost to maximize employee productivity and minimize payroll whilst maintaining quality standards
• Ensure that NUSTAR policies and procedures are strictly adhered to by all kitchen employees
• Drive the business together with the Front of House / Restaurant Manager in order to increase revenue
• Participate in preparing the annual operating budget and follow it ardently
• Meet daily with Restaurant Manager, discuss day to day operational issues and future operational strategies
• Ensure the kitchen exhibits the flair, creativity and constantly strives for best-in-class quality standards
• Ensure the product consistency is attained in regard to appearance and taste
• Attend meetings as required
• Maintain and exceed Food Safety Standards in line with company policy, or as directed by management
• Adhere to all Company policies and procedures
• Report accidents, injuries and unsafe work conditions to supervisors
• Perform other reasonable job duties as assigned by supervisors from time to time

Qualifications

• Minimum 8 years professional kitchen experience, including:
• Management experience in a five-star kitchen environment
• Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position
• Proven ability to deliver best in class cuisine, supported by awards and/or industry recognition
• Successful completion of a 4-year apprenticeship or relevant training
• Food Safety training / certificate (HACCP or ISO22000 preferred)
• Additional management qualifications an advantage

Experience Range Range (Years)
5 - 8 years

Job posted on

About the role

We are seeking a talented and experienced Chef de Cuisine to join our dynamic team at Wedding Resources and Events Management Corporation. As the Chef de Cuisine, you will be responsible for overseeing the kitchen operations and ensuring the delivery of exceptional culinary experiences for our clients. This is a full-time position based in Pasay City, Metro Manila.

We need one (1) CHEF DE CUISINE specializing JAPANESE MENU (JAPANESE CUISINE CHEF)

Job Summary:

The Japanese Chef is responsible for preparing authentic Japanese cuisine with emphasis on traditional and contemporary techniques. This includes sushi, sashimi, tempura, ramen, teppanyaki, and other Japanese specialties. The chef ensures high-quality food preparation, presentation, consistency, and compliance with food safety standards, while maintaining the authenticity of Japanese culinary traditions.

We need one (1) CHEF DE CUISINE functioning as GARDE MANGER

Job Summary:

The Garde Manger, also known as the Pantry Chef or Cold Kitchen Chef, is responsible for the preparation, presentation, and service of all cold food items in the kitchen. This includes salads, dressings, cold appetizers, sandwiches, canapés, pâtés, terrines, charcuterie, and buffet displays. The role requires strong skills in food presentation, knife work, and food safety, ensuring all cold items meet the restaurant's quality and hygiene standards.

What you'll be doing

• Manage and lead the kitchen team, including cooks, and kitchen staff, to ensure the efficient and seamless operation of the kitchen
• Develop and implement creative, innovative, and high-quality menu items that align with the preferences and dietary requirements of our clients
• Oversee the procurement, storage, and proper handling of all food ingredients and supplies to maintain quality and minimize waste
• Ensure strict adherence to food safety and sanitation standards, as well as all relevant health and safety regulations
• Monitor kitchen operations, identify areas for improvement, and implement necessary changes to enhance efficiency and productivity

What we're looking for

• Minimum of 3 years of experience as a Chef base on the following roles mentioned above
• Excellent culinary skills and a deep understanding of various cooking techniques, flavor profiles, and food presentation
• Passion for creating exceptional culinary experiences and a commitment to delivering high-quality results

What we offer

At Wedding Resources and Events Management Corporation, we are committed to providing a rewarding and supportive work environment for our employees. This includes:

- Competitive salary and performance-based bonuses

- Comprehensive health and wellness benefits

- Opportunities for professional development and career advancement

- Team-building activities and social events to foster a positive work culture

We encourage you to apply for this exciting opportunity and be a part of our dynamic and growing team.

Job Title: Chef de Cuisine(CDC)/Head Chef

Location: Forbes Town, BGC

Job Type: Full-time

The Lunch Lady s a celebrated Vietnamese restaurant, renowned for bringing the vibrant flavors of Saigon street food to life. With a loyal following and a dynamic dining experience, we have proudly earned the Michelin Bib Gourmand recognition for three consecutive years. As we expand to the Philippines, we are excited to share our authentic culinary heritage with a new community and are looking for passionate and experienced professionals to uphold our high standards of food, service, and guest satisfaction.

We are hiring a Chef de Cuisine to lead our new Philippines location. As Chef de Cuisine, you will be the driving force behind kitchen operations—responsible for day-to-day management, including inventory control, ordering, menu execution, and staff leadership. Reporting directly to the owners, you will oversee all culinary activities, mentor and inspire the kitchen team, and ensure the consistent delivery of high-quality dishes. This role calls for strong leadership, organizational expertise, and a genuine passion for both innovation and Vietnamese cuisine.

Responsibilities

• Leadership & Management: Supervise and manage all kitchen staff, including hiring, training, and ongoing mentorship.

• Menu Development: Collaborate on menu creation and innovation, incorporating seasonal and special offerings that align with The Lunch Lady's brand.

• Operations Oversight: Manage inventory, ordering, and cost control to ensure efficiency and profitability.

• Quality Control: Maintain the highest standards for food preparation, presentation, and consistency.

• Health & Safety: Ensure compliance with all food safety and sanitation regulations.

• Team Collaboration: Work closely with the management team to align culinary operations with business goals.

• Guest Experience: Address customer inquiries and feedback related to menu items, dietary needs, and allergies.

• Continuous Improvement: Identify opportunities to streamline kitchen operations, improve workflow, and enhance the overall dining experience.

Qualifications

• Minimum 5 years of experience in a professional kitchen, with at least 2 years in a leadership role (Chef de Cuisine, Sous Chef, or similar).

• Strong knowledge of Southeast Asian cuisine, particularly Vietnamese, is highly preferred.

• Proven track record in managing kitchen operations, including inventory, ordering, and food cost management.

• Exceptional organizational skills and the ability to work effectively under pressure in a high-volume environment.

• Strong leadership qualities with experience in hiring, training, and mentoring kitchen staff.

• Passion for culinary innovation and delivering outstanding guest experiences.

• Valid Food Safe Level 1 certification is required; Red Seal certification is an asset.

• Physical ability to lift up to 44 pounds and stand for extended periods.

Why Join The Lunch Lady?

• Competitive salary + tips.

• Opportunities for professional growth and advancement.

• A chance to be part of a vibrant, well-loved brand with a loyal customer base.

• Supportive team environment that values creativity, collaboration, and hard work.

Requirements :

-    At least 6 yrs. experience in the same capacity

-    In depth knowledge of Food principles and practices

-    Good knowledge of International Cuisine

Excellent communication skills and leadership qualities

Able to motivate staff and assist them as required

Responsibilities :

-    Ensure that all food prepared are to the highest quality standards and served on time

-    Strong knowledge in Food Costing

-    Planning the menu and designing the plating presentation for each dish

-    Creating new recipes to regularly update the menu

-    Keeping  track of new trends in the industry

-    Incorporating feedback from the restaurant staff and patrons to make improvements.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.

What will I be doing?
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:

• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Use appropriately all equipment, tools and machines.
• Focus on constant improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work on offsite events when requested.
• Complete tasks and jobs outside of the kitchen area.
• Assist in inventory taking.
• Knowledgeable of hotel's occupancy, events, forecasts and achievements.
• Prepare menus as requested, in a timely fashion.
• Work on new dishes for food tastings and photo taking.
• Control stations within the kitchen.
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guests' requests.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Purchase for and control production.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Report to the Executive Chef on any issues and take appropriate action.
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
• Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
• Exercise maximum control on wastage to achieve optimum profitability.
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
• Prepare the necessary work orders for the Engineering department.
• Ensure that recipes and costings are established and updated.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• Select team members who display qualities and attributes that reflect department standards.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
• Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Review all timesheets to ensure that team members' work times and meal breaks are accurate.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
• Train team members on the correct usage of all equipment, tools and machines.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High school graduate.
• 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
• Basic spoken English to meet business needs.
• Up to date with sanitation classes.
• Possess a valid health certificate.
• Proficient in an additional language.
• Knowledgeable in HACCP.
• Participated in additional culinary classes or seminars.
• Work experience in similar capacity with international chain hotels.
• Technical education in hospitality or culinary school preferred.

What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all

Work Locations
Conrad Manila

Schedule
Full-time

Brand
Conrad Hotels & Resorts

Job
Culinary

Chef de Cuisine Requirements:

• 5+ years experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health and safety.
• Experience managing inventories and stocktaking.
• Available to work on call, shifts, after hours, over weekends and on holidays.

Chef de Cuisine Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Job Type: Full-time

Benefits:

• Health insurance
• Life insurance
• Staff meals provided

Ability to commute/relocate:

• Makati: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person

Head Chef

Cebu City | Full-Time

Stone & Pebble Café is expanding and looking for an experienced Head Chef to lead our growing food operations. This is a leadership role covering commissary, café kitchen, and catering/buffet services, ensuring consistency, efficiency, and innovation across all areas.

Job Description

The Head Chef will oversee the entire kitchen operation—from menu creation to food preparation and presentation—while managing and mentoring the culinary team. The role requires strong knowledge of both local and international cuisines, as well as the ability to handle high-volume operations (commissary and catering). Pastry and chocolate experience is advantageous but not required.

Key Responsibilities

• Lead and manage kitchen operations across commissary, café, and catering/buffet.
• Create and develop menus that highlight local and international cuisines.
• Supervise, train, and motivate kitchen staff to maintain high performance.
• Oversee product costing, inventory management, and supplier coordination.
• Ensure compliance with food safety, sanitation, and hygiene standards.
• Maintain consistency in food quality, portioning, and presentation.
• Collaborate with management on catering events, buffet service, and café promotions.
• Drive efficiency and productivity across all food service operations.

Qualifications

• Proven experience as an Head Chef or in a senior culinary leadership role.
• Strong expertise in both local (Filipino) and international cuisines.
• Excellent skills in kitchen operations, costing, and menu development.
• Strong leadership and organizational abilities.
• Ability to manage commissary and large-scale catering/buffet operations.
• Experience in pastry and chocolate work is an advantage but not essential.
• Flexible, resourceful, and able to work in a fast-paced environment.

What We Offer

• Competitive salary package.
• Career growth in a dynamic and expanding café brand.
• Opportunity to lead a multi-kitchen operation (commissary, café, catering).
• A supportive and professional working environment.

Job Types: Full-time, Part-time, Permanent

Expected hours: No less than 48 per week

Benefits:

• Discounted lunch
• Employee discount
• Employee stock ownership plan
• Flexible schedule
• Flextime
• Opportunities for promotion
• Promotion to permanent employee
• Staff meals provided

Application Question(s):

• How many years of experience do you have as a Head Chef?
• Do you have experience in working with Pastry/ Bakery products and Chocolate?

(Not essential but good to have)

• What is your expected Salary?

Location:

• Cebu City (Preferred)

Work Location: In person

Company Description

Welcome to South Palms Resort and Spa Panglao-MGallery, where Bohol's natural beauty, rich heritage, and warm hospitality come together in a truly exceptional luxury retreat. As the first MGallery resort in the Philippines, we offer a refined yet authentic island experience, inviting you to unwind, explore, and reconnect.

Wake up to stunning ocean views, savor the finest local and international flavors, and immerse yourself in cultural and wellness experiences designed to inspire and rejuvenate. From hands-on activities at South Farms, where nature and tradition thrive, to tranquil spa treatments and unforgettable beachfront dining, every moment is crafted with care.

At South Palms Resort and Spa Panglao, we bring Bohol's spirit to life through thoughtful experiences and genuine hospitality. Your story begins here.

• Initiative and openness: An open mind and proactive attitude, continually evolving and contributing innovative ideas to elevate the guest experience.

Job Description

Oversee the planning, preparation, and production of high-quality food preparations, presentations, and specialty items in line 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.

Keep 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.

Take 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.

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

Additional Information

Belong in a place where you can be yourself and love what you do. Join our hotel community and we will support you to realise your true potential. You will be part of a team where everyone's contribution is valued. And we will empower you to bring ideas to elevate our services, creating personalised experiences for guests. Help them to feel special, and we will do the same for you.

When you become one of our Heartists, you will also be a member of the Accor group with all the benefits that brings. The ALL Heartists program is the benefits program dedicated to Accor Heartists. It provides employees with the opportunity to enjoy memorable experiences throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping…).

• Proven experience as a Chef de Cuisine or a similar role
• Thorough knowledge of cooking techniques and equipment
• Excellent knowledge of food safety and sanitation regulations
• A creative approach to food presentation
• Excellent organizational and leadership skills
• Able to remain calm and composed in a fast-paced environment
• A culinary degree or certificate is preferred

Willing to be trained in Canada.

Job Type: Full-time

Work Location: In person