199 Head Chef jobs in the Philippines

Qualifications

• Minimum of 2 years' experience as a Head Chef in a recognized establishment.
• At least 5 years of professional background in fine dining restaurants.
• Culinary degree or equivalent certification.
• Strong knowledge of food safety, sanitation practices, HACCP, and FSR compliance.
• Outstanding leadership and communication abilities.
• Highly creative, passionate about culinary arts, and committed to excellence.
• Willing to work flexible schedules, including weekends, holidays, and rotating shifts.

Job Description

• Menu Development: Work closely with the restaurant management to design and introduce innovative dishes.
• Training and Development: Onboard and mentor new kitchen staff, providing continuous guidance to ensure compliance with procedures and safety standards.
• Food Preparation: Deliver menus punctually, following recipes, plating standards, and presentation requirements.
• Inventory & Ordering: Manage daily food ordering, maximize ingredient utilization to reduce waste, oversee stock rotation, and ensure cost efficiency.
• Safety & Hygiene: Uphold strict kitchen cleanliness and food safety standards.
• Team & Compliance: Enforce adherence to hotel policies and staff handbook, ensuring smooth and efficient departmental operations.

Job Types: Full-time, Permanent

Pay: Php28, Php35,000.00 per month

Benefits:

• Additional leave
• Employee discount
• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided

Experience:

• Head Chef: 2 years (Required)
• professional background in fine dining restaurant: 5 years (Required)

License/Certification:

• Culinary degree or equivalent certification (Preferred)

Work Location: In person

Duties and Responsibilities

• To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment

• To ensure that the company food hygiene management system is in place and fully understood by all the team

• To ensure that the kitchen team comply with the policy on personal hygiene and uniform

• To ensure that there is a strict adherence to health and safety regulations

• To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies

• Develop a relationship and seeking advice and guidance as necessary

• To ensure cleaning schedules are operational throughout the food production and service areas

• Encourage employees to work safely and look out for the safety of fellow workers and customers

• Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation, reporting any failures to the manager

• To ensure all new starters receive a thorough induction and are given all the initial help they need to achieve the required standards in their new job

• With the support of the Management Team equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on-job coaching

• Support all members of the team to reach their full potential and give them the opportunity to develop their career

• To conduct regular performance reviews with the team, offering training and coaching when necessary

• To ensure active communication among staff, so that every member of the team contributes equally to complete the objectives assigned by the management

• To ensure that the company control procedures in respect to food production, portion control, and stock management are fully implemented

• To ensure Staff Food policy is followed with no unauthorized food leaving the kitchen

• To ensure that dishes are made according to specification, with no over portioning

• To ensure stock rotation is followed and all store rooms/fridges and freezers are in order

• To promote a positive perception of the company at all times both internally and externally

• Can work with suppliers for stock ordering/purchasing (with quality control)

• Can do purchasing personally in case needed

• Report any violation in the food services department policies and procedures

• Able to communicate satisfactorily in English with guests/visitors, management and co-workers, to their understanding

• To be dressed in a smart and professional manner in conjunction with the Quality Standards stated in the Employee Handbook

• Work with other staff and be a team player

• Report regularly on the above activities to the General Manager

Job Type: Full-time

Pay: Php30, Php40,000.00 per month

Ability to commute/relocate:

• Clark Freeport Zone: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person

PRIMARY JOB DESCRIPTION:

Menu & Recipe Development:

o Works with the Head of R&D to consistently develop and improve menu items.

o A member of the R&D Committee and leads development for all-day dining menu options.

Kitchen Management (All-Day Dining):

o Directs and oversees kitchen operations.

o Develops and implements operational efficiencies.

o Monitor and maintain kitchen equipment and ensures overall cleanliness and safety of kitchen facility.

o Ensures all food meets high-quality standards for taste and presentation.

o Develop and implement strict food safety, hygiene, and sanitation regulations.

Food Preparation & Cooking:

o Directly participates in cooking meals, plating and food preparations.

Staff Leadership & Training:

o Trains and supervises sous chef and kitchen staff, delegating tasks, manages schedules.

Inventory & Cost Control:

o Manages food inventory, proposes purchase orders and optimizes costs.

QUALIFICATIONS:

• Has 3-5 years of work experience as Head Chef in a Cafe & Lounge / similar upscale restaurant concept

• Graduate of a culinary degree

• Knowledge on pastries is an advantage

Job Type: Full-time

Work Location: In person

Responsibilities:

• Lead and manage all kitchen staff, including hiring, training, and performance management.
• Develop and implement innovative and seasonal menus that meet customer preferences and budgetary requirements.
• Oversee food preparation, ensuring consistent quality, taste, and presentation.
• Maintain inventory control and minimize waste.
• Ensure compliance with all health and safety regulations.
• Manage food costs and achieve financial targets.
• Collaborate with the front-of-house team to ensure seamless service.
• Stay current with industry trends and culinary innovations.

Qualifications:

• Proven experience as a Head Chef in a reputable establishment.
• Culinary degree or equivalent certification.
• Strong knowledge of food safety and sanitation practices.
• Excellent leadership and communication skills.
• Ability to work under pressure and manage multiple priorities.
• Creative and passionate about food.

Job Type: Full-time

Pay: Php20, Php30,000.00 per month

Benefits:

• Company events
• Flexible schedule
• Free parking
• On-site parking
• Opportunities for promotion
• Paid training

Work Location: In person

• Experienced in pastry (5+ years preferred)
• Has a flair for modernizing Filipino classics
• Ready to hustle and grow with a passionate team
• Can manage people and multitasking
• Amenable to work in Sta. Cruz Manila

Job Types: Full-time, Fresh graduate

Benefits:

• Company Christmas gift
• Company events
• Flextime
• Pay raise

Work Location: In person

Overview: We are looking for a highly skilled Senior Line Cook to join our growing team. This role plays a crucial part in supporting the kitchen leadership team to ensure consistency, quality, and efficiency in daily back-of-house operations.

The ideal candidate has strong culinary fundamentals, leadership capabilities, and a passion for delivering high-quality food preparation.

Key Responsibilities:

• Oversee kitchen staff and coordinate food orders efficiently.
• Supervise food preparation and cooking to maintain quality standards.
• Ensure proper food plating and monitor serving temperatures.
• Establish portion sizes to maintain consistency.
• Schedule kitchen staff shifts and manage workflow.
• Order food supplies and kitchen equipment as needed.
• Train kitchen staff on prep work and food plating techniques.
• Store food products in compliance with safety regulations.

Job Type: Full-time

Benefits:

• Company events
• Employee discount
• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided

Work Location: In person

Qualifications

• Education:
• Culinary Degree or equivalent experience from a recognized culinary school.
• Food Safety Certification (HACCP, ServSafe, etc.) is a plus.
• Experience:
• At least 3-5 years of experience in professional kitchens, with at least 2 years in a supervisory or head chef role.
• Experience in working with high-end or residential kitchens is preferred.
• Skills:
• Excellent culinary skills, with a strong knowledge of various cuisines and cooking techniques.
• Strong organizational skills, with the ability to manage kitchen operations effectively.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Knowledge of food safety and hygiene standards.
• Strong communication and leadership skills.
• Budgeting and cost control experience in a kitchen environment.
• Personal Attributes:
• Passionate about food and creating memorable dining experiences.
• Detail-oriented and creative in menu planning and food presentation.
• Ability to work independently and as part of a team.

Working Conditions

• Work Hours: Full-time (shifting hours)
• Environment: Work in the kitchen of a Dressing Plant
• Physical Requirements: Ability to stand for long periods, lift up to (weight) lbs, and work in a fast-paced kitchen environment.

Job Type: Full-time

Work Location: In person

Job Scope:

• Responsible for organizing and overseeing kitchen operations with a focus on Philippine cuisine.
• Supervise day-to-day kitchen operations, ensuring all food preparation and service standards meet quality and safety requirements.
• Execute and ensure consistency in food preparation and presentation, working any station as needed.
• Collaborate with the Director of Food & Beverage and kitchen brigade to create, develop and plan authentic and innovative Philippine menus.

Qualifications:

• Proven experience as a Chef De Cuisine or Executive Chef, preferably with a focus on Philippine cuisine.
• Holds a Culinary degree or equivalent professional training and experience in a high-volume kitchen environment.
• Preferably a graduate of any four (4) year collegiate course in Hotel & Restaurant Management or related course.
• Supervisory experience of at least two (2) years in a similar role.
• In-depth knowledge of Philippine culinary techniques, traditional ingredients and modern presentation with the ability to adapt dishes to suit local tastes.
• Familiarity with Hazard Analysis Critical Control Points (HACCP) principles and local health & safety regulations.
• Familiar with Opera, Fidelio and MS Office oeprations.
• HIghly proficient in both Filipino and English communication skills.

Job Type: Full-time

Benefits:

• Additional leave
• Employee discount
• Health insurance
• Life insurance
• Staff meals provided
• Transportation service provided

Work Location: In person

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationFour Points by Sheraton Boracay, Station 1, Malay, Aklan, Philippines, Philippines, 5608

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 maintaining the operating budget. 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.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

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

• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.

• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.

• Demonstrates knowledge of high quality food products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Ensures compliance with all applicable laws and regulations.

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

• Knows and implements brand's Safety Standards.

• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Maintains purchasing, receiving and food storage standards.

• Operates and maintains all department equipment and reports malfunctions.

• Supports procedures for food & beverage portion and waste controls.

• Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.

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

• Assists in determining how food should be presented and creates decorative food displays.

Leading Culinary Team

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

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

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

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

• Serves as a role model to demonstrate appropriate behaviors.

• Ensures and maintains the productivity level of employees.

• Ensures that menu items are prepared and presented according to use record standards.

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

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

• Schedules employees to business demands and tracks employee time and attendance.

• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

• Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.

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

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

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

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

• Sets a positive example for guest relations.

• Handles guest problems and complaints.

• Strives to improve service performance.

• Helps employees receive on-going training to understand guest expectations.

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.

• Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

• Participates in the employee performance appraisal process, providing feedback as needed.

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

• Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

Additional Responsibilities

• Provides information to 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.

• Attends and participates in all pertinent meetings.

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.

Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, 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.