Executive search firm Monroe Consulting Group is recruiting on behalf of a leading Hotel & Casino in Central Luzon. Our client is seeking an Executive Chef responsible for the consistent preparation of innovative and high-quality cuisine for dining rooms, banquets, and other food facilities, ensuring outstanding guest satisfaction. The role also involves managing kitchen operations, including profit areas, stock, waste control, hygiene practices, and training staff. The position is onsite in Clark, Angeles Pampanga, Philippines.
Duties and Responsibilities: Train, develop, and motivate supervisors and culinary staff to consistently meet and exceed food preparation standards. Teach preparation using well-defined recipes and continuously improve the cuisine. Exhibit exceptional leadership by fostering a positive work environment, counseling employees, and demonstrating professional management. Direct daily kitchen operations effectively. Understand employee roles to perform duties in their absence or find suitable replacements. Provide guidance and set performance standards for subordinates, monitoring their performance. Utilize interpersonal and communication skills to lead and influence kitchen staff. Advocate for sound financial and business decisions, demonstrating honesty and integrity. Support service behaviors that enhance customer satisfaction and retention. Improve service by understanding guest needs and providing guidance, feedback, and coaching. Delegate responsibilities to develop supervisors and subordinates, ensuring they meet defined goals. Review staffing levels to meet guest service, operational needs, and financial objectives. Participate in menu development and maintain accurate costing of all dishes. Determine food presentation styles and create decorative food displays. Recognize superior quality products, presentations, and flavors. Ensure compliance with food handling and sanitation standards. Follow proper handling and temperature guidelines for all food products. Maintain kitchen equipment according to health and hotel standards. Review guest comment cards to identify areas of improvement. Coordinate with the purchasing department for necessary goods and services. Ensure consistency and quality of all prepared products. Maintain proper grooming and hygiene standards for all kitchen staff. Ensure all kitchen employees have required food handling and sanitation certifications. Oversee proper purchasing, receiving, and food storage standards. Interact with guests to gather feedback on food quality, presentation, and service. Handle guest problems and complaints promptly. Maintain quality levels in receiving, storage, production, and presentation of food. Schedule sufficient staffing levels to meet business demands. Enforce all safety procedures for kitchen and food servers. Discuss daily food cost reports with the kitchen and F&B team. Review weekly and monthly schedules to meet forecast and budget. Attend daily morning meetings and other administrative sessions. Identify developmental needs of kitchen staff and provide coaching and mentoring. Train kitchen associates on cooking fundamentals and excellent plate presentations. Interview and hire new kitchen applicants. Review finished products for quality and presentation before serving. Perform additional duties as requested by hotel management. Ensure disciplinary procedures and documentation are completed according to hotel standards and policies. Qualifications:
Bachelor's Degree, preferably in HRM, Culinary, or equivalent Minimum of 5 years' experience in a similar role at an international five-star hotel, with a strong background in HACCP procedures TESDA-related courses Relevant Vocational Courses Apply now to join a dynamic team dedicated to culinary excellence!
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