Head Chef, Philippines

About Us

Wine Connection Group owns and operates the largest chain of wine retail shops and full-service wine-themed restaurants in Thailand and Singapore. We are the exclusive importer of over 400+ labels of wines from around the world, craft beers, glassware and related accessories, as well as selected delicatessen products.

Since our inception in 1998, Wine Connection has steadily grown the number of wine retail shops and diversified into the full-service restaurant business by introducing the integrated retail wine shop – restaurant concept, becoming the leader in Thailand and Singapore with 81 outlets to date, and counting.

Role Overview

The Executive Chef leads all kitchen operations with full responsibility for food safety, food quality, availability, waste control, menu development, and back-of-house team performance. This role owns recipe execution, ingredient costing, SOP development, and day-to-day operational consistency. The Executive Chef embodies the brand through meticulous standards, attention to detail, and kitchen discipline, and partners with the Restaurant Manager to ensure seamless service, pricing alignment, and overall business success.

Key Responsibilities

1. Leads menu development end-to-end, including recipe creation, yield-based costing, SOP drafting, team training, and execution aligned with approved standards.
2. Collaborates with FOH to align on plating, portioning, and pricing logic to ensure operational and commercial consistency.
3. Leads Sous Chefs and the BOH team through clear delegation, structured follow-up, and coaching focused on performance and accountability.
4. Manages kitchen scheduling, shift planning, and team coverage to ensure consistent leadership and adequate manpower across all hours of operation.
5. Sets and upholds standards for kitchen conduct, shift accountability, and hands-on training across all levels.
6. Drives hygiene, sanitation, and cleanliness through clear systems and firm kitchen discipline.
7. Maintains kitchen readiness at all times, ensuring clean stations, proper stock levels, and fully operational equipment.
8. Oversees daily mise-en-place to ensure full menu availability and service readiness across all shifts.
9. Prevents gaps and stockouts by driving team readiness and ensuring complete and timely execution.
10. Leads line checks and tastings to uphold product standards in taste, texture, temperature, and presentation throughout service.
11. Coaches the kitchen team to execute recipes and plating consistently, with attention to detail and discipline.
12. Monitors spoilage, overproduction, and yield performance to drive cost control and continuous improvement.
13. Oversees kitchen inventory movement and usage to ensure accurate counts, minimize waste, and align prep with forecasted demand.
14. Uses operational data and guest feedback to refine portioning, reduce waste, and improve kitchen efficiency.
15. Holds vendors accountable to agreed product standards and intervenes early when specifications are not met.
16. Maintains clear, timely communication with FOH on prep levels, portioning, and pricing expectations.
17. Communicates all kitchen changes with clarity, context, and professionalism to ensure alignment across teams.
18. Any other duties as assigned.

Core Management Functions

• Plans to ensure the kitchen is prepared for daily service, team capacity, and efficient product movement aligned with business needs.
• Leads the kitchen through clear direction, consistent follow-through, and calm authority, while developing Sous Chefs into confident, accountable leaders.
• Structures team roles objectively and service timing to maintain efficiency, prevent bottlenecks, and ensure stability during peak hours and shift changes.
• Uses data and feedback to manage cost, protect quality, and act quickly on waste, yield, and vendor issues.

Qualifications and Experience

• Minimum 10 years of professional kitchen experience, with at least 5 in a leadership role
• Strong foundation in Western cuisine, cooking methods and production kitchen systems
• Proven experience managing labor cost, food cost, inventory, and kitchen execution
• Knowledgeable in Philippine food safety regulations and labor standards
• Fluent in both English and Filipino
• Expected to work weekends, holidays, and during peak periods