Executive Culinary Leader

2 days ago

Surigao City, Caraga, Philippines beBeeCulinary Full time ₱400,000 - ₱600,000
Job Title: Executive Culinary LeaderAbout the Role

An exciting opportunity awaits a skilled culinary professional to lead our kitchen team in Siargao Island. We are seeking an experienced executive chef to manage daily operations, oversee staff, and ensure exceptional cuisine is served to our guests.

The successful candidate will run the back-of-house, directing food preparation, cooking, and cleanup. They will assign tasks, supervise chefs and cooks, and maintain control of the kitchen to guarantee efficiency and effectiveness.

Key responsibilities include resolving issues promptly, ensuring adherence to food safety and hygiene regulations, planning menus, setting prices, and inspecting raw and cooked food items.

Requirements & Qualifications
  • Associate degree in culinary arts or equivalent experience
  • 3+ years of experience in a senior leadership position
  • Significant experience as a chef, with expertise as a sous chef or line cook
  • Strong attention to detail, creativity, and ability to prioritize multiple demands
Benefits

We offer a competitive salary, along with food and accommodation provided. A permanent contract with a minimum 1 year commitment is also offered.

What You'll Do
  1. Direct kitchen operations, including food preparation, cooking, and cleanup
  2. Assign tasks; supervise chefs and cooks in the preparation and presentation of food
  3. Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
  4. Resolve issues as they arise so that customers continue to receive their orders in a timely manner
  5. Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
  6. Plan menus and set prices making adjustments as needed based on the availability of ingredients
  7. Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers
  8. Collaborate with other departments to align kitchen operations with the overarching goals of the establishment
  9. Direct monthly inventory
  10. Maintain vendor relationships
  11. Recruit, hire, and train chefs, cooks, and kitchen staff
  12. Maintain kitchen equipment; schedule repairs and additional maintenance as needed

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