Head Chef

Reports to: CEO Works Closely With: Studio Production Coordinator, Housekeepers, Office Manager, Talent & Staff Location: White Plains, Quezon City – Downstairs Staff Kitchen (Stay-in Position) Employment Type: Full-time (Contract-to-Hire) Role Purpose The Chef is responsible for running the house kitchen as a 24-hour culinary service supporting everyone in the White Plains ecosystem — including in-house staff, production crew, and visiting talent. They prepare healthy, energizing meals that match your personal preferences while maintaining consistency, cleanliness, and cost control. This person ensures that everyone in the house (and the nearby office) has access to breakfast, lunch, dinner, and snacks throughout the workday so no time is lost on meal logistics. The upstairs “show kitchen” remains film-only; all actual cooking happens in the downstairs service kitchen. Key Responsibilities Plan and prepare three main meals + snacks daily for house and office staff (approx. 15–25 people). Cook primarily in the downstairs service kitchen — never in the main show kitchen used for filming. Develop menus balancing health, flavor, and presentation; adjust for preferences and dietary needs. Breakfast by 8 AM; Lunch by 12 PM; Dinner by 6–7 PM. Provide snack access throughout the day. Prepare and pack meals for office staff (WPO) daily. Keep the downstairs kitchen clean, organized, and fully stocked. Maintain separation between “show kitchen” and operational kitchen at all times. Manage food inventory, track usage, and minimize waste. Handle shopping, supplier coordination, and food cost tracking with the Finance team. Supervise Kitchen Assistant and assign daily cleaning/prep duties. Follow strict sanitation and storage standards; label and date all food. Special Projects Prepare meals for guests, investors, or visiting influencers as directed. Occasionally support filmed cooking segments (appearance optional, only if desired). Adjust menus to reflect seasonal or cultural events. Required Skills & Experience 5+ years experience as a private chef, catering chef, or head cook (residential or studio environment preferred). Strong knowledge of international and healthy cuisine—especially Western, Mediterranean, and Filipino fusion. Exceptional cleanliness and organization habits. Ability to manage volume and timing for large group meals. Discreet, professional, and comfortable around high-profile guests. Fluent in Tagalog; basic English for coordination. Personality & Cultural Fit Warm and calm presence in a busy environment. Treats the kitchen like a production — punctual, systematic, and consistent. Loves creating meals that bring comfort and energy to a hard‑working team. Respects privacy and professionalism at all times. Takes pride in excellence and presentation. KPIs (First 60 Days) Consistent delivery of 3 main meals + snacks daily on schedule. Maintain 100 % cleanliness and organization of kitchen and dining areas. Document all recipes, portions, and costs in a shared file. Receive positive feedback from staff on food quality and timing. Successfully train and delegate to one Kitchen Assistant by the end of month 2. Seniority Level Mid‑Senior level Employment Type Full‑time Job Function Management and Manufacturing Industries Wellness and Fitness Services Referrals increase your chances of interviewing at 310 Nutrition by 2×. Get notified about new Head Chef jobs in National Capital Region, Philippines . We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI. #J-18808-Ljbffr