132 Executive Chef jobs in the Philippines

We're looking for a creative and experienced Executive Chef who will lead our kitchen team and bring delicious ideas to life

What you will do

• Lead the kitchen team in daily food preparation and service
• Create menus that highlight quality, taste, and presentation
• Ensure food safety, cleanliness, and proper kitchen operations
• Manage food cost, inventory, and supplier coordination
• Train and guide kitchen staff to deliver consistent, high-quality dishes

What you need

• Graduate of Culinary Arts or related course (or equivalent experience)
• At least 3–5 years of leadership experience in hotels or restaurants
• Strong background in menu planning, costing, and kitchen management
• Passionate about food innovation and guest satisfaction
• Hands-on leader who enjoys mentoring others

Why join Stonehill Suites?

• Be part of a friendly and professional hotel team
• Opportunity to showcase your creativity in a growing hospitality brand
• Work in a positive environment that values teamwork and excellence

Job Type: Full-time

Work Location: In person

Job Description

• Plans, directs, controls and coordinates activities of all Kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs and drafts prices of menu items; confers with Restaurant Manager and Cost Controller on the pricing of menu items.
• Plans overall food production; considers forecast, probable number of guests, supply and availability of food items, popularity of various dishes, recency of menu, local and international clientele and competition.
• Sees to it that all foods prepared are served according to hotel standard and practice.
• Checks all kitchen equipment making sure they are in good working condition; follows-up equipment that needs repair, additional spare parts replacements or disposal.
• Checks purchase requisitions for kitchen equipment, spare parts or food items needed.
• Checks and follows up the cleanliness of all kitchen areas. Recommends points for improvement and implements the same.
• Coordinates and implements with Stewarding the cleanliness of all back of the house (including receiving). Conducts sanitation inspections and maintenance inspections of the back of the house on a regular basis according to hotel standards and procedures.
• Review and approve the schedule of all kitchen staff, controls this schedule making sure all kitchens are covered properly.
• Hires, train, guides and evaluate the performance of Kitchen personnel according to skill in the kitchen standards.
• Conducts meeting, briefings, training, etc., with Kitchen staff, keeping them informed of new policies and procedures and other information pertinent top hotel operations.
• Sees to it that the Hotel's House Rules and Regulations are adhered to all times and sees to it that commendations and disciplinary action notices are issued and disseminated to kitchen employees. Performs duties common to all department heads and other duties as may be assigned by the Management.

Minimum Qualifications

• Graduate of Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
• At least 5 year(s) of working experience in the Hotel Industry/First Class Restaurants is required for this position.
• Excellent leadership, planning, and organizing skills
• Can start immediately
• Willing to be deployed to any Astoria Properties

Job Types: Full-time, Permanent

Benefits:

• Company events
• Discounted lunch
• Employee discount
• Promotion to permanent employee
• Staff meals provided

Education:

• Bachelor's (Preferred)

Experience:

• Executive Chef: 5 years (Preferred)

Work Location: In person

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationCourtyard by Marriott Iloilo, Iloilo Business Park, Mandurriao, Iloilo City, Philippines, Philippines, 5000

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun.

In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Oversees all kitchen operations, ensuring culinary excellence, staff management, and food safety compliance. They lead menu creation, supervise kitchen teams, and drive profitability through innovation and efficiency.

• Kitchen Leadership: Hire, train, and supervise kitchen staff including sous chefs, line cooks, and prep workers.
• Food Preparation Oversight: Ensure consistency, quality, and presentation of all dishes served.
• Inventory & Budget Management:
• Monitor food inventory and order supplies from approved vendors.
• Estimate food and labor costs to maintain profitability.
• Health & Safety Compliance: Enforce sanitation standards and ensure kitchen equipment is clean and functional.
• Customer Satisfaction: Address food-related complaints and ensure a memorable dining experience.
• Culinary Expertise: Advanced knowledge of cooking techniques, flavor profiles, and food presentation.
• Leadership & Communication: Ability to lead teams, resolve conflicts, and maintain a positive work environment.
• Business Acumen: Understanding of budgeting, cost control, and vendor negotiations.
• Adaptability: Ability to innovate and respond to changing culinary trends and dietary needs.

Job Type: Full-time

Work Location: In person

Job Description:

We are seeking an experienced Executive Chef who will be responsible for overseeing kitchen operations, ensuring food quality, and managing the back-of-house (BOH) staff. The ideal candidate will have advanced culinary knowledge, strong leadership skills, and the ability to maintain a clean, efficient, and high-performing kitchen environment.

Executive Chef Responsibilities:

• Lead and manage kitchen staff, ensuring smooth operations during service hours.
• Oversee food preparation, ensuring consistency and high-quality standards.
• Maintain a clean and organized kitchen, adhering to food safety standards and cleanliness.
• Create and design innovative and high-quality menus that reflect current food trends.
• Ensure effective inventory management, controlling costs, and minimizing waste.
• Maintain relationships with suppliers to ensure the procurement of high-quality ingredients.
• Supervise kitchen operations during peak hours, ensuring efficiency and quality.
• Train and mentor kitchen staff, fostering professional development and teamwork.
• Ensure compliance with food safety and sanitation regulations (ServSafe or equivalent).
• Troubleshoot issues in the kitchen, maintaining performance under pressure.

Executive Chef Qualifications:

• Education: Graduate from a reputable Culinary School/Institution or equivalent.
• Experience: At least 2 years of experience in the same role, with a strong background in kitchen management and food preparation.
• Skills:
• Non-smoker preferred.
• Strong attention to detail, with a focus on food quality and presentation.
• Ability to work effectively under pressure, especially during busy service hours.
• Advanced knowledge of professional food principles, food safety practices, and kitchen hygiene.
• ServSafe Certification (preferred).
• Excellent knowledge of BOH systems, including ordering, inventory management, and cost control.
• Highly creative with a flair for menu development and food presentation.
• Strong organizational skills to manage kitchen staff and resources efficiently.

Job Opening: Executive Chef

Location: Casino Español de Cebu Inc., Cebu City

Department: Kitchen Operations – Food & Beverage

Reports To: General Manager

About the Role:

Casino Español de Cebu Inc. is seeking a visionary and hands-on Executive Chef to lead and oversee the Club's diverse culinary operations. This role is responsible for managing multiple specialty kitchens—including À la Carte, Spanish, Pastry, Bakery, Cold, Banquet, and Japanese—ensuring product excellence, consistency, and team performance aligned with the Club's standards and objectives.

Key Responsibilities:

• Oversee daily operations across all kitchen sections, ensuring seamless coordination and high-quality output
• Maintain and enforce product standards, consistency, and presentation across all menus and service types
• Monitor and control food costs, inventory, and waste reduction strategies
• Supervise and evaluate Sous Chefs' performance, ensuring accountability and continuous improvement
• Conduct regular training and development for chefs and kitchen staff to elevate skills and service delivery
• Implement strategic initiatives to improve overall kitchen efficiency and team performance
• Collaborate with management on menu planning, costing, and promotional activities
• Ensure compliance with food safety, hygiene, and Club protocols

Qualifications:

• Proven experience as Executive Chef or Head Chef in a multi-kitchen hospitality or club setting
• Strong leadership and organizational skills with a passion for culinary excellence
• Expertise in international and specialty cuisines, including Spanish and Japanese
• Solid understanding of food costing, inventory control, and kitchen operations
• Culinary degree or equivalent professional training preferred
• Knowledge of HACCP or equivalent food safety standards

What We Offer:

• Competitive compensation and benefits
• Opportunity to lead a prestigious culinary team in a heritage Club setting

• Professional growth in a performance-driven and member-focused environment

• Paid Rest Days

• Daily Free meals

• Christmas fund

• Christmas gift

• Pension Fund 100% paid by the company

• Paid Orientations/Training/Seminars

• 15 Days Sick Leave convertible to Cash

• 15 Days Vacation Leave

• Birthday Leave

• Annual pay raise

• Life Insurance

• Health Insurance

• Accident Insurance

Job Types: Full-time, Permanent

Benefits:

• Additional leave
• Company Christmas gift
• Company events
• Health insurance
• Life insurance
• On-site parking
• Pay raise
• Promotion to permanent employee
• Staff meals provided

Work Location: In person

1. Plan, develop, and execute all menus, including à la carte, buffet, banquets, and special events.
2. Supervise and lead the kitchen team, ensuring high standards of food preparation and presentation.
3. Maintain food quality, taste, and consistency across all outlets.
4. Manage kitchen budgets, food cost control, and inventory management.
5. Ensure compliance with health, safety, and sanitation standards.
6. Recruit, train, and evaluate kitchen staff performance.
7. Collaborate with F&B and hotel management on menu planning and guest satisfaction.
8. Monitor kitchen equipment and coordinate maintenance or replacement.
9. Innovate and introduce new dishes and culinary trends.
10. Maintain supplier relationships and ensure timely procurement of high-quality ingredients.

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.

Job Types: Full-time, Permanent

Pay: Php25, Php30,000.00 per month

Benefits:

• Company events
• Employee discount
• Health insurance
• Pay raise
• Promotion to permanent employee
• Staff meals provided

Work Location: In person

Job Title: Executive Chef

We are looking for an experienced Executive Chef to oversee all kitchen operations, ensure food quality, and manage back-of-house (BOH) staff. The ideal candidate will bring advanced culinary expertise, strong leadership abilities, and a commitment to maintaining a clean, efficient, and high-performing kitchen environment.

Responsibilities:

• Lead, supervise, and manage kitchen staff to ensure smooth operations during service hours.
• Oversee food preparation and ensure that food quality is consistent with high standards.
• Maintain a clean, safe, and well-organized kitchen, adhering to all food safety protocols.
• Develop and design innovative, high-quality menus that reflect contemporary food trends.
• Manage inventory, control costs, and minimize waste to maximize profitability.
• Build and maintain strong relationships with suppliers to secure top-quality ingredients.
• Oversee kitchen operations during peak times, ensuring efficiency and consistent food quality.
• Mentor and train kitchen staff to promote professional development and teamwork.
• Ensure compliance with food safety and sanitation regulations (ServSafe or equivalent).
• Effectively handle challenges in the kitchen, ensuring the team performs well under pressure.

Qualifications:

• Education: Culinary degree or equivalent from a reputable institution.
• Experience: At least 2 years in an executive chef role or similar kitchen management position.
• Skills:
• Non-smoker preferred.
• Strong attention to detail, particularly with food quality and presentation.
• Ability to work efficiently under pressure, especially during busy service hours.
• Advanced understanding of food safety, hygiene, and professional kitchen practices.
• ServSafe Certification preferred.
• In-depth knowledge of BOH systems, including ordering, inventory management, and cost control.
• Creative with a passion for menu development and food presentation.
• Excellent organizational skills for managing kitchen operations and staff.

Job Type: Full-time

Pay: Php40, Php60,000.00 per month

Work Location: In person