208 Head Cook jobs in the Philippines

Duties and Responsibilities:

• Oversee daily kitchen operations, ensuring timely and high-quality food preparation.
• Plan and execute menus that align with restaurant standards and customer preferences.
• Supervise, train, and motivate kitchen staff to maintain consistency and efficiency.
• Manage inventory, monitor stock levels, and control food costs to minimize waste.
• Ensure compliance with food safety, sanitation, and health regulations.
• Inspect and maintain kitchen equipment, ensuring proper use and care.
• Collaborate with management on menu development, budgeting, and promotions.
• Handle customer feedback regarding food quality and make necessary adjustments.
• Maintain a clean, organized, and safe working environment.
• Lead by example to foster a professional and positive kitchen culture

Qualifications:

• Proven experience as a Head Cook, Sous Chef, or similar role in a busy kitchen.
• Strong knowledge of cooking techniques, ingredients, and food presentation.
• Excellent leadership, team management, and communication skills.
• Ability to develop and implement recipes and menu items.
• Familiarity with kitchen operations, inventory management, and cost control.
• Strong organizational skills and ability to work under pressure.
• Understanding of food safety, sanitation, and health regulations.
• Flexibility to work nights, weekends, and holidays.
• Culinary degree or equivalent professional training preferred.

Job Types: Full-time, Permanent

Benefits:

• Paid training

Work Location: In person

Job Qualifications

· College/Vocational Graduate in Commercial Cooking or Culinary Arts and/or with at least 3 years relevant experience in the same position in hotel/casual dining restaurant/catering

· Has knowledge in Food Safety and Sanitation, Kitchen Operation, Inventory and Stock Management, Waste Management and Equipment Maintenance

· Has average communication skills both oral and written

· Customer oriented with strong leadership skills and keen attention to details

• Applicant should be able to demonstrate kitchen management, team player, food safety and regulations and adaptability of pressure in a work fast-paced environment. He must have plans, prepares, and cooks food items to ensure the highest quality service and experience for customers in accordance with standard recipe and method of cooking.

• Keep the kitchen organized and running efficiently. Ensure proper food handling, sanitation and following food storage procedures.

• See to it to adhere documentations of in and out stocks of the kitchen.

Job Type: Full-time

Pay: Php25, Php30,000.00 per month

Benefits:

• Employee discount
• Opportunities for promotion
• Pay raise
• Promotion to permanent employee
• Staff meals provided

Application Question(s):

• Applicants must be passionate and energetic and multitask in the kitchen department. Applicants must possess leadership. Ready to assume as Kitchen Head and or Head Chef. Bachelor's graduate are much welcome to apply with full time cooking experience.

Education:

• Junior High School (Required)

Experience:

• cooking or related: 3 years (Required)

Work Location: In person

Job Summary:

The Head Cook supports the Head Chef and kitchen team in food preparation, cooking, and maintaining a clean, efficient, and organized kitchen. This role helps ensure high standards of food quality and presentation, while learning and following proper cooking techniques and kitchen protocols.

Job Type: Full-time

Work Location: In person

1. Proven experience as a Head Cook or Senior Chef, preferably in a Chinese restaurant.
2. Expertise in Chinese cooking techniques (stir-frying, steaming, braising, roasting, etc.).
3. Knowledge of traditional ingredients, sauces, and regional Chinese cuisines.
4. Strong leadership and organizational skills.
5. Ability to work under pressure and in a fast-paced environment.
6. Excellent communication and team management skills.
7. Understanding of food cost, inventory management, and kitchen budgeting.
8. Certification in Food Safety and Hygiene (or willingness to obtain).
9. High school diploma or equivalent; culinary training is a plus.

• Follow the Obic Group of Companies policies and procedures.
• Manage operations with passion, integrity, and knowledge while promoting the culture and values of the Obic Group of Companies.
• Implement new company policies and procedures by developing plans and instructing staff.
• Primarily responsible for overseeing the operations of the kitchen in the absence of the Head Cook.
• Must be proficient in each area of the kitchen with flexibility to move between positions.
• Check freshness of food and ingredients.
• Follow inventory control procedures to reduce product loss.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Develop recipes and determine how to present the food.
• Plan menus and ensure uniform serving sizes and quality of meals.
• Inspect supplies, equipment, and work areas for cleanliness and functionality and arrange for repairs if necessary.
• Appraise kitchen staff performance and provide feedback to identify any problems, concerns, and opportunities for improvement.
• Hire, train, and supervise cooks and other food preparation workers.
• Order and maintain inventory of food and supplies needed to ensure efficient operations if necessary.
• Maintain high standards of quality control, hygiene, and health and safety; and ensure compliance with sanitation and safety regulations including knife handling and kitchen equipment.
• Check food quality and temperatures throughout the day to maintain Health and Safety regulations.
• Maintain cleanliness and organization throughout the kitchen.
• Demonstrate new cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Manage time effectively and meet all job responsibilities.
• Maintain a positive work environment for employees and guests.
• Prepare foods when necessary.
• Ensure all food items are prepared according to the standards of quality, consistency, timeliness of Mesa.
• Assists the Food Dispatcher during the food preparation process to make sure that standard plating and food quality are met and polish the food for better presentation.
• Follows up the orders of the guests, and instructs the cooks which to prioritize while ensuring standards are met in the absence of the Head Cook.
• Receive and store supplies. Store supplies or goods in kitchens or storage areas.
• Maintains regular and consistent attendance and punctuality.
• Identify back-ups in the kitchen and work with managers to re-organize human resources.
• Assist in any areas of the kitchen when staffing constraints require.
• Responds to the results of the Audit and ensures that the relevant changes are executed.
• Other aspects that may be assigned by the Restaurant Manager, the Kitchen Supervisor, and senior management.

Job Type: Full-time

Pay: From Php20,000.00 per month

Benefits:

• Additional leave
• Company Christmas gift
• Company events
• Opportunities for promotion
• Paid training
• Promotion to permanent employee

Experience:

• Assistant Head Cook: 1 year (Required)

Work Location: In person

Qualifications:

• At least High School Graduate.
• With minimum of 2 years work experience as Head Cook in the same capacity.
• Ability to cook properly and accurately multiple items at the same time, can easily distinguish quality of various fish & sea foods, meats, poultry, and games, has good taste memory.
• Able to work on and formulate recipes, with strong supervisory skills.
• Willing to undergo training in Metro Manila or in Tacloban.
• Can start anytime.

Job Type: Full-time

Pay: Php15, Php18,000.00 per month

Benefits:

• Paid training
• Promotion to permanent employee
• Staff meals provided

Ability to commute/relocate:

• Ilagan, Isabela: Reliably commute or planning to relocate before starting work (Required)

Education:

• Junior High School (Preferred)

Experience:

• Kitchen supervision: 2 years (Preferred)

Language:

• English (Preferred)

Work Location: In person

Position: Head Chef/ Cook

Location: Marikina City

We are in the process of developing a Filipino restaurant and are looking for a skilled and creative Head Chef/ Cook to spearhead our menu development and kitchen operations.

If you're passionate about Filipino cuisine and excited to take the lead in building something from the ground up, we'd love to hear from you.

• With culinary experience specializing on Filipino cuisine
• Knowledge in menu development, costing, and food styling
• Responsible for managing kitchen staff and supervising food prep and cooking
• Certification from a culinary school or degree in Restaurant Management is a plus

Primary responsible for food preparation, execution of basic cooking techniques and completeness of all food orders. Also, it performs daily inventory and safe keep of products. Adhere to food safety and good manufacturing practices.

· Candidate must possess any Bachelor's/College Degree or at least 2nd-year college level.

· With good communication and customer service skills

· Willing to work on extended hours and/or shifting assignments.

· Willing to start ASAP

Job Type: Full-time

Benefits:

• Flexible schedule
• Health insurance
• Life insurance
• Paid training
• Staff meals provided

Work Location: In person

Head Cook are ensuring compliance to the product manual, following all food safety regulations, creating new menu items if the need arises, and orchestrating the entire kitchen operation.

SPECIFIC DUTIES AND RESPONSIBILITIES

1. Coordinate and direct all food preparation, from prep through service.
2. Monitor the station's execution of the food preparation guideline/checklists.
3. Create schedules for kitchen staff to ensure optimum resource management and speed of service. Submit recommended work schedule to the General Manager on the designated deadline.
4. Monitor that output of all food and beverages to ensure they are in accordance with the portioning, quality, and procedure set by the product manual.
5. Work with the line cook to track, record, and submit on-time and accurate reports on inventory stock including foods, beverages, and kitchen supplies; wastage, and spoilage.
6. Delegate daily tasks to all line cook and other kitchen staff; manage their progress throughout the day.
7. Coordinate the execution of kitchen stations during service.
8. Plan the cross-training of kitchen staff to ensure there will be no interruption in kitchen operations should the kitchen be under-manned.
9. Lead the performance evaluation of kitchen staff.
10. Lead the annual raw material review process to ensure that ingredients are the right balance of quality and cost.
11. Respond to audit concerns regarding food quality, food cost, or any discrepancies in inventory or related kitchen reports.
12. Oversee repairs and maintenance of kitchen appliances.
13. Maintain plating/presentation techniques for all dishes.
14. Hire and train new kitchen staff.
15. Work efficiently to resolve any problems that arise in the kitchen.
16. Maintain a clean kitchen and abide by food safety and sanitation guidelines.
17. Maintain order and discipline in the kitchen during working hours.