171 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

Job Summary

The Head Chef is responsible for leading the kitchen team, overseeing all culinary operations, and ensuring exceptional food quality, consistency, and presentation. This role includes menu development, inventory management, staff training, and maintaining a clean and efficient kitchen. The ideal candidate is a creative and experienced leader with a passion for food, strong organizational skills, and the ability to manage a high-paced kitchen environment.

Key Responsibilities

1. Kitchen Leadership & Operations Management

· Oversee all kitchen operations, ensuring smooth workflow, especially during peak service hours.

· Lead and supervise the culinary team, including CDPs, line cooks, and other kitchen staff.

· Ensure high standards of food preparation, presentation, and consistency align with the restaurant's brand.

· Establish and enforce kitchen policies and procedures to maintain efficiency and quality.

· Responsible for any losses due to negligence in kitchen operations.

2. Food Preparation & Quality Assurance

· Develop and maintain high culinary standards for food preparation, taste, and presentation.

· Ensure all dishes are prepared in accordance with restaurant guidelines and quality standards.

· Conduct regular food tastings and quality checks to maintain consistency and guest satisfaction.

3. Menu Development & Innovation

· Design and update menus, incorporating seasonal ingredients and industry trends.

· Create innovative and flavorful dishes that align with the restaurant's concept and customer preferences.

· Standardize recipes and portion sizes to ensure consistency and cost control.

· Work with the Store Manager to introduce special menus, promotions, and event-based offerings.

4. Inventory & Cost Control

· Organize inventory of stock and supplies according to the par stock level.

· Monitor food costs and work within budget constraints to maximize profitability.

· Implement portion control measures to optimize ingredient usage and reduce excess waste.

5. Staff Training & Development

· Recruit, train, and mentor kitchen staff, fostering a culture of professionalism and teamwork.

· Provide ongoing coaching and skill development to improve performance and efficiency.

· Conduct regular performance evaluations and address any staffing concerns promptly.

· Plan and create kitchen staff schedules to ensure operational efficiency.

6. Health, Safety, & Compliance

· Ensure the kitchen meets all health, safety, and sanitation regulations.

· Conduct regular kitchen inspections to maintain cleanliness and hygiene standards.

· Implement proper food handling, storage, and labeling practices to prevent contamination.

· Train staff on safety procedures, equipment use, and emergency protocols.

7. Performance Monitoring & Reporting

· Track key performance indicators (KPIs) such as food quality, service speed, and cost efficiency.

· Analyze operational data and implement improvements to enhance kitchen performance.

· Report regularly to the Store Manager on kitchen operations, challenges, and successes.

Qualifications

Experience: Minimum 5+ years of professional kitchen experience, with at least 2-3 years in a Head Chef or Executive Chef role.

Education: Culinary Arts Degree or equivalent professional training preferred.

Skills & Competencies:

· Expertise in menu planning, cooking techniques, and kitchen equipment.

· Strong leadership, team management, and training abilities.

· Excellent time management, problem-solving, and multitasking skills.

· Knowledge of food costing, inventory control, and budgeting.

· Proficiency in kitchen management and health regulations.

Creativity: Ability to design visually appealing, flavorful, and innovative dishes.

Attention to Detail: Ensures every dish meets high-quality standards before serving.

Strategic Thinking: Plans menus and operations to maximize efficiency and profitability.

Leadership: Motivates and manages a high-performing kitchen team.

Adaptability: Thrives in a dynamic and fast-paced culinary environment.

Job Type: Full-time

Pay: Php15, Php20,000.00 per month

Benefits:

• Additional leave
• Company events
• Employee discount
• Opportunities for promotion
• Pay raise
• Promotion to permanent employee
• Staff meals provided

Application Question(s):

• How do you balance maintaining food quality and creativity while controlling food costs and minimizing waste?
• Can you describe your leadership style and how you handle conflicts or underperformance in the kitchen team?

Experience:

• technical: 3 years (Preferred)

Work Location: In person

Tekila Bar & Grill is looking for a highly skilled and experienced Head Chef to lead our kitchen operations. The Head Chef will be responsible for menu development, food preparation, kitchen management, and ensuring consistent quality aligned with authentic Mexican cuisine. This role requires strong leadership, creativity, and at least 3–5 years of proven experience in a Mexican restaurant or similar international dining concept.

Key Responsibilities:

• Lead and manage the kitchen team, ensuring smooth daily operations.
• Develop and maintain authentic Mexican-inspired menus that align with Tekila Bar & Grill's concept.
• Ensure consistent food quality, taste, and presentation across all dishes.
• Oversee food preparation, cooking, plating, and service standards.
• Train, mentor, and supervise kitchen staff on proper cooking techniques and food safety practices.
• Manage kitchen inventory, including ordering and controlling food costs, minimizing waste, and ensuring cost efficiency.
• Monitor and maintain compliance with food safety, sanitation, and hygiene standards.
• Collaborate with management on seasonal menu changes, promotions, and special events.
• Handle scheduling, performance evaluation, and discipline of kitchen staff.
• Stay updated with food trends and continuously enhance the dining experience.

Qualifications:

• At least 3–5 years of Head Chef or Senior Chef experience in a Mexican restaurant (required).
• Strong knowledge and expertise in Mexican cuisine, spices, flavors, and cooking techniques.
• Graduate of Culinary Arts or equivalent training/certification (preferred).
• Proven leadership and team management experience in a high-volume restaurant setting.
• Excellent understanding of food costing, portion control, and inventory management.
• Knowledge of kitchen equipment, safety, and sanitation standards.
• Creative, innovative, and passionate about authentic Mexican flavors.
• Strong organizational, communication, and problem-solving skills.
• Willing to work flexible hours, weekends, and holidays as required

Job Type: Full-time

Pay: Php55, Php60,000.00 per month

Benefits:

• Company events
• Employee discount
• Health insurance
• Life insurance
• Staff meals provided

Education:

• Bachelor's (Required)

Experience:

• Culinary: 5 years (Required)
• Mexican Cuisine: 2 years (Required)

Work Location: In person

• At least 5 to 6 years of working experience in the related field.
• Strong leadership skills
• A keen eye for detail
• Excellent communication skills
• Creativity to design and plan dishes and menus
• Advanced culinary knowledge and extensive cooking experience
• Physical stamina and dexterity
• An excellent sense of taste and a refined palate

Job Type: Full-time

Ability to commute/relocate:

• San Fernando, Pampanga: Reliably commute or planning to relocate before starting work (Required)

Position Overview:

We are seeking an experienced and innovative Chef de Cuisine to lead our kitchen operations. The successful candidate will oversee all culinary aspects of the restaurant, ensuring consistent food quality, excellent presentation, cost control, and adherence to food safety standards. Expertise in Asian cuisine is a strong advantage.

Key Responsibilities:

• Lead, manage, and inspire the culinary team in daily kitchen operations.
• Develop and execute menus that reflect creativity, seasonality, and customer preferences.
• Maintain consistency in food quality, flavor profiles, and presentation.
• Monitor food costs, portion control, and inventory to achieve targeted food cost percentages.
• Implement and enforce strict hygiene, sanitation, and safety standards.
• Oversee recruitment, training, and development of kitchen staff.
• Collaborate with management for menu engineering, pricing, and promotions.
• Stay updated on culinary trends, particularly within Asian and international cuisines.
• Ensure efficient coordination with front-of-house for smooth service execution.
• Conduct regular tastings and quality checks.

Qualifications:

• Minimum 3 years of proven experience as Head Chef, Executive Chef, or Chef de Cuisine.
• Strong background in Asian cuisine is a plus.
• Culinary degree or equivalent professional training preferred.
• Excellent leadership, communication, and organizational skills.
• Strong knowledge of food cost control, kitchen management, and menu planning.
• Ability to work under pressure while maintaining high standards.
• Passion for food innovation and dedication to excellence.

Employment Type:

Full-time

Job Type: Full-time

Benefits:

• Paid training

Work Location: In person

As a Head Chef, you'll be the culinary mastermind behind the kitchen, leading a talented team of cooks and ensuring the success of our entire food operation. You'll play a key role in shaping the restaurant's culinary identity, overseeing all aspects of food production, from menu development and recipe creation to kitchen operations, quality control, and staff training.

In this role, you'll be responsible for fostering a positive and collaborative work environment in the kitchen, motivating and coaching your team to achieve their full potential. Your passion for food, combined with your strong business acumen, will be essential in developing menus that are both innovative and profitable.

It's also your responsibility to support Mad Monkey in achieving its Vision and Mission:

• Vision: Mad Monkey – The World's Best Hostel
• Mission: To connect the world through adventure and experience.

Furthermore, you will be instrumental in building a strong foundation of character development within the organization by embodying Mad Monkey core values: Curiosity, Positivity, Courage, Sincerity, Family Spirit, and Diversity, Inclusion, and Sustainability. Your commitment to these values will contribute to creating a positive and inclusive work culture that promotes growth, innovation, and success.

KEY RESPONSIBILITIES:

Culinary Leadership & Menu Development

• Develop and curate innovative and seasonally-inspired menus that align with the restaurant's concept and target audience.
• Continuously research and experiment with new flavors and techniques to keep the menu exciting.
• Ensure menu profitability through cost control measures and menu pricing strategies.
• Ensure menu items are cost-effective, utilizing available ingredients and minimizing waste.
• Oversee recipe development, standardization, and portion control.
• Stay informed about current culinary trends.
• Develop and implement food cost controls to ensure profitability.

Kitchen Operations & Team Management

• Oversee the overall kitchen operations.
• Lead, motivate, and train a team of cooks, ensuring a positive and productive work environment.
• Delegate tasks effectively, schedule staff, and maintain a clean and organized kitchen.
• Conduct performance reviews and provide ongoing coaching and development opportunities for your team.
• Ensure adherence to all health and safety regulations and best practices.
• Foster a culture of teamwork and collaboration in the kitchen, promoting open communication and mutual respect among staff.
• Ensure adherence to all health and safety regulations and best practices.
• Implement safe food handling procedures and maintain a clean and sanitized kitchen environment.

Inventory Management & Quality Control

• Develop and implement systems for managing inventory levels, minimizing waste, and optimizing purchasing decisions.
• Implement a FIFO (First-In, First-Out) system to ensure proper stock rotation.
• Maintain high standards for food quality, presentation, and taste.
• Conduct regular kitchen inspections and implement corrective actions as necessary.
• Source high-quality ingredients from reputable vendors, negotiating prices when possible.

Communication & Collaboration

• Collaborate effectively with the Food & Restaurant Manager to ensure seamless coordination between kitchen and service.
• Communicate menu changes and specials to service staff, ensuring they can accurately represent the culinary offerings to guests.
• Maintain open communication with vendors and suppliers.
• Build strong relationships with vendors to ensure consistent quality and reliable supply.

Health and Safety

• Proactively support the company's health and safety program.
• Ensure all team members understand their health and safety responsibilities as outlined in the company's Health and Safety Policy, and monitor compliance with its procedures.
• Be aware of and comply with safe working practices as laid down in the Health and Safety Policy applicable to your workplace. This includes awareness of any specific hazards.
• Report any building, plant, or equipment defects according to hostel procedures.
• Ensure immediate reporting of any accidents involving team members, customers, or visitors according to established procedures. Promote awareness of these procedures across the division.
• Attend mandatory fire and relevant health and safety training.
• Be fully conversant with and abide by all fire and health and safety rules. Ensure effective management of these aspects across the operation.
• Maintain thorough familiarity with all risk assessments for your departments, COSHH regulations, and fire/bomb procedures.
• Ensure your team stays up-to-date and proactively manages their responsibilities in these areas.

SKILLS AND QUALIFICATIONS:

• Proven experience as a Head Chef, with a strong background in Western cuisine.
• Culinary diploma / degree or equivalent experience
• Knowledge of various cuisines, culinary techniques, food preparation methods, and kitchen equipment operation
• Strong leadership and team-building skills
• Ability to thrive in a fast-paced and demanding environment
• Keen attention to detail and ability to deliver consistently high-quality dishes
• Ability to create innovative and appealing menus that align with the restaurant's concept and budget
• Knowledge of food cost control, food safety standards and inventory management systems
• Excellent organizational and management skills, capable of leading a team through the excitement and challenges of a restaurant opening.
• A passionate leader ready to be part of a brand-new opening team, creating buzz and excitement around our launch
• Flexibility to work evenings, weekends, and holidays as required.

Overview:

We are seeking an experienced Head Chef to manage and lead our kitchen operations. The role involves overseeing menu development, supervising kitchen staff, ensuring food quality, and maintaining safety and hygiene standards in a fast-paced environment.

Responsibilities:

• Lead and supervise the kitchen team to ensure smooth daily operations
• Develop and update menus that meet company standards and client needs
• Oversee food preparation, presentation, and consistency of quality
• Manage inventory, purchasing, and kitchen cost control
• Ensure compliance with health, safety, and sanitation requirements
• Coordinate with management for catering, hotel, or shipboard operations
• Assign tasks, schedule shifts, and monitor staff performance
• Maintain a clean, safe, and well-organized kitchen environment

Qualifications:

• Minimum of 5 years' experience as a Head Chef
• Background in catering, hotel, or shipping industry is required
• Strong leadership and team management capabilities
• In-depth knowledge of food preparation, kitchen operations, and hygiene standards
• Creative in menu planning and presentation
• Excellent organizational and time-management skills
• Ability to thrive in a high-pressure environment

Job Type: Full-time

Pay: From Php30,000.00 per month

Work Location: In person

TGH The Grillhouse & Sports Bar is seeking an experienced and highly professional Head Chef to lead our culinary team. This is a senior leadership position, reporting directly to the Owner/General Manager, and working closely with our F&B Manager and HR.

Key Responsibilities:

• Lead and manage the kitchen team (7 staff members, including 4 chefs)
• Oversee menu development, food quality, and consistency
• Ensure kitchen operations meet the highest standards of safety and efficiency
• Collaborate with management to deliver outstanding dining experiences

Qualifications:

• Graduate of a recognized culinary school in the Philippines
• Minimum 10+ years of professional kitchen experience (at least Chef de Partie level and above)
• Minimum 5+ years as Head Chef / Executive Chef
• Strong expertise in international cuisine (steaks, lobster, Western-style dishes, burgers, etc.)
• Proven leadership, mentoring, and organizational skills

Why Join Us?

At TGH The Grillhouse & Sports Bar, we pride ourselves on excellence. We're looking for someone who can match and elevate our standards, working hand-in-hand with our leadership team to take our kitchen to the next level.

How to Apply:

If you're ready to bring your culinary expertise and leadership to Boracay's premier grillhouse, please send your CV, portfolio, and references to

Job Types: Full-time, Permanent

Work Location: In person

About the role

We are seeking an experienced and talented Head Chef to lead our culinary team at Thai Mango by Chef Kim' in Manila City, Metro Manila. As our Head Chef, you will be responsible for overseeing all kitchen operations, developing innovative menus that showcase the finest Thai food, and inspiring your team to deliver exceptional dining experiences for our guests. This is a full-time position.

What you'll be doing

• Manage and oversee all kitchen operations, including menu planning, food preparation, and quality control
• Lead, train, and motivate a team of talented chefs and kitchen staff to deliver exceptional service
• Ensure strict adherence to food safety and hygiene standards
• Collaborate with the management team to develop and implement strategies for growth and continuous improvement
• Monitor food and labor costs, and implement measures to optimize profitability
• Foster a positive, collaborative, and customer-focused work environment in the kitchen

What we're looking for

• Minimum 1 year experience as a Head Chef or in a similar leadership role within the hospitality industry, with a strong focus on Thai cuisine
• Exceptional culinary skills and a deep understanding of Thai flavours, techniques, and ingredients
• Proven track record of leading and inspiring a team of chefs to achieve high levels of performance and customer satisfaction
• Excellent time management, problem-solving, and decision-making skills
• Strong attention to detail and a commitment to maintaining high food safety and hygiene standards
• Excellent communication and interpersonal skills, with the ability to work collaboratively with the management team

What we offer

At Thai Mango by Chef Kim', we are committed to creating a positive and supportive work environment for our employees. We offer competitive salaries, opportunities for career advancement, and a range of benefits, including:

- Professional development and training opportunities

- Discounts on meals

- A dynamic, collaborative, and family-oriented company culture

About us

Thai Mango by Chef Kim is a renowned restaurant for offering modern Thailand Food. Our mission is to bring the best affordable Thai Food to every Filipino. With a focus on using the freshest ingredients and traditional cooking methods, we have built a reputation for delivering an exceptional dining experience. Join our talented team and be a part of our continued success.

If you are a talented and passionate Head Chef who is excited to join our team, we encourage you to apply now