Executive Head
1 week ago
Executive Chef leads the hotel's culinary operations, including menu development, kitchen management, food safety, and cost control. Ensures that food quality, presentation, and service align with 4-star hotel standards.
Key Responsibilities
Plan and design menus, daily specials, and banquet offerings.
Supervise all food preparation, presentation, and service.
Train, mentor, and manage the kitchen brigade.
Control food costs, purchasing, and inventory.
Ensure strict compliance with sanitation and food safety standards.
Collaborate with F&B and Sales teams on promotions and events.
Qualifications
Culinary degree/diploma preferred.
At least 5 years of professional experience, with 2 years in a senior chef role (preferably 4-star hotel).
Strong leadership, creativity, and cost control knowledge.
Cook (Line-Level / Production)
Reports To: Sous Chef / Executive Chef
Job Type: Full-time
Benefits:
- Company Christmas gift
- Company events
- On-site parking
- Paid training
- Staff meals provided
Ability to commute/relocate:
- Tacloban: Reliably commute or planning to relocate before starting work (Preferred)
Education:
- Bachelor's (Preferred)
Experience:
- Executive Head (Chef): 5 years (Preferred)
Language:
- English (Preferred)
Willingness to travel:
- 100% (Preferred)
Work Location: In person
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