109 Culinary Experts jobs in the Philippines

Established in 1998, United Marine Training Center, Inc. (UMTC) is a high-quality maritime educational institution based in Manila, Philippines, providing world-class instruction and assessment to seafarers.

UMTC's training portfolio covers over 80 courses, including Deck, Engine, Culinary, ETO, General Courses, and STCW Courses, whilst its Cadet Training Program has one of the most relevant and leading curriculums worldwide. At the same time, UMTC provides custom-designed training programs for third-party ship and crew management companies.

The UMTC complex boasts extensive state-of-the-art maritime equipment and facilities to fully prepare trainees for real-life scenarios. Meanwhile, a 650-bed dormitory provides an effective boarding style environment for cadets/seafarers.

We are presently seeking an
INSTRUCTOR (CULINARY)
to join our team here in Manila. This is a fantastic opportunity to join a stable, reputable, and growing maritime training organization here in the Philippines, and be part of an exciting and dynamic industry, with a long and rich history.

At UMTC, we encourage an open, friendly, and international working environment, and always put people and our communities at the center of our work.

Responsibilities

Course and Assessment Delivery

• Perform pre-delivery preparation under supervision.
• Facilitates attendance checking, verify authenticity of participant's identity, and confirm entry requirements of participants under supervision.
• Conducts course delivery as planned under supervision.
• Demonstrates proficient course delivery methodologies and techniques under supervision.

Course and Assessment Development and Administration

• Prepares assessment materials under supervision.
• Conducts assessment as planned and accomplishes the approved assessment instruments of the course under supervision.
• Ensures timely submission of grades, evaluation, and assessment reports under supervision.
• Complies with the requirements of the Instructor Competency Development Program.
• Performs course documentation review.
• Conducts course delivery observations.
• Performs assessment observation.

Staff Training and Development

• Supervises and enforces the work plans, programs, operational systems, training guidelines, and procedures of the department.
• Facilitates internal and external audits, accreditation, and other relevant activities as deemed necessary.
• Supervises and enforces the implementation of all ServSafe, GHP, and HACCP-related practices in both training, operations, and assigned areas of responsibility.

Administration and Reporting

• Ensures the quality of food and services provided to clients are of a high standard.
• Ensures the on-time completion and submission of all HACCP-related documents/
• Ensures the correctness and accuracy of data contained in all HACCP-related documents.
• Performs other job-related tasks as may be assigned by the immediate superior.

Culinary Operations

• Acts as PIC during the weekend.
• Prepares a planned healthy menu cycle every month.
• Ensures the menu is prepared as planned for the external client as per Meal Arrangement Request.
• Ensures regular maintenance of cleanliness and orderliness in the kitchen.

Qualifications

• Graduate of a Diploma in Culinary Arts and Technology Management or a similar Culinary Management Course or AD/BS in Hotel and Restaurant Management, preferably specializing in Culinary Arts AND/OR Baking and Pastry Arts.
• Preferably with up-to-date TESDA TM 1 certification.
• With extensive industry experience of at last 5 years.
• Preferably with a background in teaching and/or shipboard experience.
• Preferably with a background in developing training methodologies and programs.
• Preferably with a background in teaching TESDA courses for NCI and NCIII training.
• Preferably with knowledge of local and international maritime training regulations.

APPLY TODAY

Candidates are requested to apply directly here on LinkedIn with their full CV.

ALL APPLICATIONS WILL BE TREATED IN STRICT CONFIDENCE

UMTC is an equal-opportunity employer that is committed to diversity and inclusion in the workplace. All applications will receive consideration for employment without regard to race, ethnicity, religion, gender, gender identity or expression, sexual orientation, nationality, disability, age, faith, or social background.

Full Job Description:

The Culinary Instructor is responsible for teaching and training students in the art and science of cooking and food preparation. This position involves delivering culinary lessons, mentoring students, and ensuring that students meet industry standards and First Gourmet Academy's guidelines for excellence.

Key Responsibilities:

Instruction and Training:

• Teach essential culinary techniques, including various cooking methods and knife skills.
• Provide comprehensive lessons on food safety, sanitation, and effective kitchen operations.
• Demonstrate proper usage, maintenance, and care of kitchen tools and equipment.

Student Development:

• Evaluate and track students' progress to ensure the achievement of learning goals and objectives.
• Maintain detailed records of student attendance, grades, and overall performance.
• Mentor and guide students to build confidence and professional competence.

Program Support:

• Collaborate with the Program Director to create and enhance instructional materials and lesson plans.
• Assist in recruiting prospective students and promoting the culinary program to the community.

Safety and Professional Standards:

• Ensure compliance with safety, security, and sanitation requirements in all culinary activities.
• Stay updated on the latest trends and developments in the culinary arts to provide cutting-edge instruction.

Position Type and Expected Hours of Work:

• This role may be available on either a full-time or part-time basis.

The regular schedule is Monday to Friday, with occasional evening or weekend hours depending on program needs.

The position requires flexibility to work in both our Quezon City and Ortigas branches.

Required and Preferred Qualifications:

Education and Experience:

• Degree or diploma in Culinary Arts, Hospitality Management, or a related discipline.
• Advantage will be given to the students of First Gourmet Academy
• Proven experience and competence in culinary instruction.
• Local and international industry experience in restaurants or hotels is highly desirable.

Certifications:

• TESDA National TVET Trainer Certification (required).
• Australian Skills Quality Authority (ASQA) Certification (required).

Skills:

• Very Strong proficiency in English communication (written and verbal).
• Ability to engage and motivate diverse groups of learners effectively.

Job Types: Full-time, Part-time

Pay: Php20, Php40,000.00 per month

Expected hours: 20 – 45 per week

Language:

• English (Required)

Work Location: In person

Responsibilities

• Providing support to the Product Development team on the research & development process of CloudEats brands and products

• Assisting in food samplings and events

• Handling weekly inventory checks

• Assisting in the creation of Recipe Cards

• Developing video trainings

Qualifications

• Currently pursuing a Bachelor's Degree in Culinary Arts or a related field

• Amenable to report onsite at BGC, Taguig

Job Type: OJT (On the job training)

Contract length: 4 months

Work Location: In person

• A Culinary Lead is like the heartbeat of a kitchen – part chef, part mentor, part operations guru. Your role blends hands-on cooking with leadership and coordination.
• Lead Recipe Execution: Prepare meals according to set recipes and ensure consistency in taste, presentation, and quality.
• Supervise the kitchen: You will train, mentor, and oversee cooks and support staff, modeling best practices and maintaining a positive kitchen culture
• Menu Planning Adaptation: Help design menus, often adjusting recipes based on seasonal ingredients or dietary needs
• Maintain Food Safety Standards: Ensuring cleanliness, proper food handling, and compliance with health regulations is a major part of the job
• Inventory and Supply Management: Monitor ingredient levels, order supplies, and implement cost-saving measures without compromising quality
• Collaborative with Management: Work closely with management to align kitchen operations with broader goals
• Willingness to work across both café and lodging operations

Skills that Shine:

• Strong leadership and communication
• Creativity in recipe development
• Time Management and multitasking
• Deep knowledge of culinary technique and food safety

Job Types: Full-time, Permanent

Pay: Php16, Php18,000.00 per month

Benefits:

• Paid training
• Pay raise

Ability to commute/relocate:

• San Juan 2514 P01: Reliably commute or planning to relocate before starting work (Preferred)

Location:

• San Juan 2514 P01 (Preferred)

Work Location: In person

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field
• Basic knife skills and knowledge of kitchen tools and equipment
• Willingness to work in a contract-based role
• Ability to work in Ugong, Pasig
• Strong attention to detail and commitment to high-quality standards
• Ability to work in a fast-paced environment and as part of a team
• Strong communication skills and a positive attitude
• Open to project-based or fixed-term employment

Responsibilities

• Providing support to the Product Development team on the research & development process of CloudEats brands and products
• Assisting in food samplings and events
• Handling weekly inventory checks
• Assisting in the creation of Recipe Cards
• Developing video trainings

Qualifications

• Currently pursuing a Bachelor's Degree in Culinary Arts or a related field
• Amenable to report onsite at BGC, Taguig

Key Responsibilities
:

1 Culinary Training & Development
:

◦ Develop and execute the ship's overall Culinary Training & Development strategy for all Culinary crew members with 2 or fewer stripes.

◦ Ensure understanding and delivery of the company's service standards, training materials, operational practices, and rating systems for the Culinary Department.

◦ Conduct relevant training and follow-up audits to ensure these standards are being met consistently.

2 Collaboration with Senior Culinary Leadership
:

◦ Assist the Executive Chef and Executive Sous Chef in identifying crew members with the potential for career advancement.

◦ Collaborate with leadership to evaluate crew members who may not meet the required skill set or attitude and determine their future role within the team.

3 Coaching & Staff Development
:

◦ Provide ongoing training on company standards and best practices to all culinary employees.

◦ Conduct role-play sessions and hands-on training for crew members at their respective workstations.

◦ Offer constructive feedback during coaching sessions and performance audits.

4 Training Scheduling & Reporting
:

◦ Create daily training schedules and feedback reports, presenting them to the Executive Chef.

◦ Organize and execute daily daytime training sessions (45 minutes per group) for crew members on port days, ensuring relevant performance, revenue, and ratings data inform participant selection.

◦ Conduct nightly follow-up performance audits and provide feedback to the crew members and the Executive Chef.

5 Performance Audits & One-on-One Coaching
:

◦ Conduct performance audits and coaching sessions during sea days, providing feedback to both crew members and management.

◦ Identify low performers and work with the Executive Chef to create improvement plans for those who may require additional training or support.

6 Mentorship for Senior Staff
:

◦ Coach and mentor Chef de Cuisine, Sous Chefs, and Chef de Partie on effectively conducting training sessions, including facility setup, session flow, feedback delivery, and session evaluation.

Qualifications:

Candidate should work as a culinary teacher or instructor in a culinary academy or institute.

Strong background in training and development, teaching, and communications.

Possesses culinary expertise, formal education, and practical experience in the culinary field.

Having culinary training and certificates is a plus.

Core Responsibilities:

• Course and Assessment Delivery
• • Perform pre-delivery preparation under supervision.
• Facilitates attendance checking, verifies the authenticity of participants' identities, and confirms entry requirements of participants under supervision.
• Conducts course delivery as planned under supervision.

• Demonstrates proficient course delivery methodologies and techniques under supervision.

• Course and Assessment Development and Administration

• • Prepares assessment materials under supervision.
• Conducts assessment as planned and accomplishes the approved assessment instruments of the course under supervision.
• Ensures timely submission of grades, evaluation, and assessment reports under supervision.
• Complies with the requirements of the Instructor Competency Development Program.
• Performs course documentation review.
• Conducts course delivery observations.

• Performs assessment observation.

• Staff Training and Development

• • Supervises and enforces the work plans, programs, operational systems, training guidelines, and procedures of the department.
• Facilitates internal and external audits, accreditation, and other relevant activities as deemed necessary.

• Supervises and enforces the implementation of all ServSafe, GHP, and HACCP-related practices in both training, operations, and assigned areas of responsibility.

• Administration and Reporting

• • Ensures the quality of food and services provided to clients is of a high standard.
• Ensures the on-time completion and submission of all HACCP-related documents/
• Ensures the correctness and accuracy of data contained in all HACCP-related documents.

• Performs other job-related tasks as may be assigned by the immediate superior.

• Culinary Operations

• • Assists in the conduct of housekeeping of Electro-Technical rooms and planned corrective maintenance of
• Acts as PIC during the weekend.
• Prepares a planned healthy menu cycle every month.
• Ensures the menu is prepared as planned for the external client as per the Meal Arrangement Request.
• Ensures regular maintenance of cleanliness and orderliness in the kitchen.

• Graduate of a Diploma in Culinary Arts and Technology Management or a similar Culinary Management Course or AD/BS in Hotel and Restaurant Management, preferably specializing in Culinary Arts AND/OR Baking and Pastry Arts.
• Preferably with up-to-date TESDA TM 1 certification.
• With extensive industry experience of at last 5 years.
• Preferably with a background in teaching and/or shipboard experience.
• Preferably with a background in developing training methodologies and programs.
• Preferably with a background in teaching TESDA courses for NCI and NCIII training.
• Preferably with knowledge of local and international maritime training regulations.

A full-time position

Attractive salary package.

Technical and Wellness training are provided for every employee.

Enjoy in-house sports activities that promote overall wellness.

A daily balanced meal is provided to nourish every employee.

Company Description
From the heart of Clark Freeport Zone, the bustling centre of economic and tourism development in Central Luzon, rises Swissôtel Clark, a beacon of Swiss vitality and sustainability. With no fewer than 22 storeys, it's the tallest building of its kind in the area. Part of the Hann Casino Resort complex, our non-smoking hotel provides easy access to all the dining, shopping and entertainment opportunities of Clark, Pampanga, while also acting as a haven of tranquility in the middle of it all.

With contemporary rooms and suites with floor-to-ceiling windows, marble bathrooms and the latest guestroom automation technology (including complimentary, high-speed internet). A choice of five state-of-the-art meeting rooms, and 10 specialty restaurants – serving everything from Asian street food delicacies to authentic Italian cuisine – many of which are open until the early hours.

Job Description
The Director of Culinary is the strategic and creative force behind Swissôtel Clark's entire culinary landscape. This senior leadership role oversees all food production, menu innovation, and kitchen operations across multiple outlets, ensuring that every dish reflects the brand's commitment to luxury, precision, and cultural relevance

Qualifications

• 10+ years of senior culinary leadership in luxury hospitality
• Proven expertise in large-scale kitchen operations and fine dining innovation
• Strong financial acumen and experience with food cost management
• Excellent communication and team-building skills
• Passion for culinary excellence and guest satisfaction