Junior Executive Chef

About The Moment Group

The Moment Group (TMG) is one of the Philippines’ leading restaurant groups, behind beloved homegrown and international dining brands such as Manam, Ooma, and Din Tai Fung. We are committed to creating memorable dining experiences, consistently delivering culinary excellence, and continuously innovating to elevate the Filipino dining scene.

Role Overview

You will work closely with the Executive Chef and brand culinary leads to maintain food quality, consistency, and safety standards across all outlets.

This role is perfect for a highly skilled and passionate culinary leader who thrives in a fast-paced, multi-brand restaurant environment and has experience managing diverse cuisines — from Chinese to Filipino to Japanese.

1. Culinary Leadership & Kitchen Management

• Oversee day-to-day kitchen operations and ensure smooth execution of food preparation and service.
• Supervise, train, and mentor Sous Chefs, Line Cooks, and other kitchen staff to maintain high culinary standards.
• Implement and uphold TMG’s kitchen policies, procedures, and quality control measures.

1. Menu Development & Innovation

• Collaborate with the Executive Chef and brand culinary teams to develop new dishes and improve existing recipes.
• Ensure menu offerings remain competitive, cost-efficient, and aligned with brand identity and customer expectations.
• Monitor culinary trends and integrate innovative techniques to enhance the dining experience.

1. Quality Control & Food Safety

• Maintain TMG’s high standards for food quality, presentation, and consistency across all brands.
• Ensure compliance with local health and safety regulations, including proper food handling, storage, and sanitation.
• Conduct regular kitchen inspections to guarantee adherence to hygiene and safety standards.

1. Inventory & Cost Management

• Monitor kitchen expenses, manage food costing, and control wastage to meet brand profitability targets.
• Work with the Purchasing Team to source high-quality ingredients at optimal costs.
• Oversee proper inventory tracking and stock rotation to minimize spoilage.

1. People Management & Team Development

• Lead, motivate, and coach the culinary team to achieve operational and culinary excellence.
• Conduct performance reviews, identify training needs, and implement development programs.
• Foster a positive and collaborative kitchen culture focused on teamwork and growth.

Qualifications & Requirements

Educational Background:

• Bachelor’s Degree or Diploma in Culinary Arts, Hotel & Restaurant Management, or related field.

Experience:

• 5+ years of culinary experience, with at least 1 year in an executive or managerial role.
• Preferably has experience in multi-brand or high-volume restaurants.
• Exposure to Chinese, Filipino, and Japanese cuisines is an advantage.

Skills & Competencies:

• Strong leadership, people management, and team-building skills.
• Excellent understanding of kitchen operations, food safety, and sanitation standards.
• Proven ability to manage costs, inventory, and menu profitability.
• Creative, innovative, and passionate about culinary trends and guest experience.
• Strong organizational skills and ability to work under pressure in a fast-paced environment.