Executive Chef

6 days ago

Cebu City P, Philippines Tadcaster Social Inc. Full time

Job Purpose

The Executive Chef is responsible for overseeing all food production across the company's restaurants, banquet services, and additional outlets. This role ensures culinary excellence, menu innovation, and operational efficiency while maintaining high sanitation and safety standards. The Executive Chef plays a key role in enhancing guest satisfaction, optimizing food costs, and leading a high-performing kitchen team.

Key Responsibilities

1. Menu Planning & Production

· Develop and maintain a six-month cycle menu for all outlets and banquet services.

· Oversee all culinary activities, ensuring top-tier food preparation, presentation, and quality control.

· Create and modify menus in alignment with company standards and emerging food trends.

· Establish standardized recipes and portion controls to ensure consistency and manage food costs effectively.

· Supervise and actively participate in food production to maintain high standards across all outlets.

· Strategically coordinate with the Banquet Event Order (BEO) team for stock and staffing planning.

· Enforce strict compliance with nutrition, sanitation, and food safety standards.

· Assign duties to kitchen staff, balancing cost efficiency and quality production.

· Maintain an ongoing cleaning and maintenance schedule for kitchen areas and equipment.

· Regularly review meal profiles and anticipate guest needs while staying within budget.

· Cultivate a culture of creativity and trust within the kitchen team, fostering innovation.

· Assist in food preparation during peak hours to ensure operational flow.

2. Administrative & Operational Management

· Implement and uphold approved policies and procedures for the Kitchen Department.

· Manage inventory control, collaborating with Stewarding and Supply Chain for accurate stock and equipment records.

· Ensure timely and accurate inventory reporting, maintaining stock levels as per operational needs.

· Provide monthly inventory data for financial reports, supporting strategic decision-making.

· Optimize kitchen scheduling and staffing based on operational demands.

· Enforce strategies to minimize food wastage, spoilage, and pilferage.

· Lead training and professional development programs for kitchen staff to enhance their skills and career growth.

3. Strategic & Financial Responsibilities

· Monitor, measure, and report key performance indicators (KPIs), ensuring execution of strategic plans.

· Prepare and present monthly profit and loss (P&L) reports, maintaining adherence to budget constraints.

· Develop and implement cost-saving initiatives while maintaining stewarding accountability.

Qualifications

Education: Bachelor's degree in Hospitality, Tourism, Hotel Management, or a related field.

Experience: Minimum 3 years in an Executive Chef role or 8+ years in a senior culinary leadership position.

Skills & Competencies:

· Strong leadership and team management abilities.

· Extensive knowledge of international cuisine and culinary trends.

· Proficiency in HACCP standards and advanced food safety regulations.

· Excellent planning, negotiation, and analytical skills to drive operational efficiency.

· Advanced proficiency in Microsoft Office Suite (Word, Excel, PowerPoint).

· Exceptional presentation and communication skills, with the ability to articulate business needs effectively.

· Detail-oriented, flexible, and highly organized with a passion for maintaining quality and consistency.

Job Types: Full-time, Permanent

Work Location: In person

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