Executive Chef

Nan Tian (NT) Group, Ltd. Inc. is the mother company of leading Asian food and beverage brands such as Tarsier Fried Food (TFF), Lan Hot Pot, Namsan Korean Barbecue, Golden Noodle House, Xiaolongkan Hot Pot, and more. We are expanding nationwide and seeking hardworking and reliable Back of House (BOH) Staff to join our growing team.

• Lead centralized kitchen operations and commissary production for multiple F&B brands
• Oversee food safety, standardization, costing, and large-scale recipe development
• Exciting opportunity to lead innovation, efficiency, and quality in multi-brand culinary operations

The Commissary Executive Chef oversee the full operations of the Pasay Central Kitchen and Makati Production Commissary supporting multiple restaurant brands. This role is responsible for food production planning, recipe standardization, procurement coordination, quality control, and kitchen team supervision. The Commissary Executive Chef will ensure consistent quality, cost-efficiency, and food safety compliance across all commissary outputs with a strong background in volume food production, commissary management, team leadership, and cost control, passionate about building systems, mentoring kitchen teams, and maintaining product integrity at scale.

• Plan, supervise, and optimize daily production schedules for all commissary output (sauces, broths, pre-cut ingredients, marinated meats, semi-finished products, packaging, etc.)
• Standardize recipes and ensure strict adherence to specifications, yield, portion control, and food safety standards
• Lead kitchen brigades including sous chefs, production cooks, butchers, and support staff across all shifts
• Work closely with purchasing, logistics, and store managers to ensure timely, accurate, and cost-effective production
• Develop and document batch production procedures, costing sheets, and inventory tracking systems
• Conduct regular food quality audits, sanitation inspections, and training on GMP, HACCP, and DOH standards
• Innovate new methods for production scaling, shelf-life extension, and packaging improvements
• Coordinate with R&D and brand chefs to support new product launches and menu rollout
• Monitor food cost targets, reduce wastage, and drive kitchen productivity metrics
• Ensure 100% compliance with DOLE, DOH, and company policies in food handling, safety, and labor practices

• Graduate of Culinary Arts, Hotel & Restaurant Management, or equivalent experience
• At least 5–8 years of leadership experience in commissary, central kitchen, or large-scale food production environment
• Proven experience in recipe standardization, food costing, production planning, and people management
• Deep knowledge of HACCP, GMP, FIFO, kitchen workflows, and sanitation protocols
• Strong leadership and organizational skills with ability to multitask under pressure
• Experience in managing multi-brand output or high-volume hotel/restaurant foodservice operations is a plus
• Proficient in MS Excel or inventory/production systems (e.g., MarketMan, SAP, Quickbooks POS integration)

Work Schedule & Location

• On-site, full-time (Commissary/Central Kitchen site in Pasay/Makati/Parañaque area)
• 6-day work week with flexibility to oversee night or early morning shifts as needed

Salary & Benefits

• Competitive salary (commensurate with experience)
• Government-mandated benefits + company incentives
• Opportunities for promotion and long-term growth within a dynamic F&B group

How to Apply

Submit your CV via JobStreet or email [insert email] with the subject: Application – Commissary Executive Chef. Please include a brief cover letter and salary expectation.