Chef

Job Description

Posted on 7 May 2025

EXECUTIVE CHEF, WESTERN

POSITION SUMMARY:

The Executive Chef- Western takes full operational ownership of the kitchen and, together with the F&B Service Managers, drives all operational aspects related to the success of the business.

PRIMARY RESPONSIBILITIES:

1. Assists the Director, Food & Beverage Operations with the preparation of the annual operating budget for areas covered/assigned
2. Monitors assigned kitchen-related costs and recommends changes where appropriate
3. Shares the responsibility with the Director, Food & Beverage Operations for maximising departmental revenue and profit
4. Maintains all kitchen operational costs including labour and food costs to ensure financial objectives are met
5. Enhances service to regular guests/customers by adapting to personal taste and provides anticipatory service
6. Ensures that product consistency is attained in regard to food appearance/presentation and taste
7. Ensures the Director, Food & Beverage Operations is well informed of daily operations
8. Trains and develops the team, as a primary objective, openly shares knowledge, promotes career growth and opportunity
9. Establishes and maintains effective workplace relationships
10. Communicates effectively by collecting information from appropriate sources and considers audience when delivering information
11. Demonstrates integrity, respects and empathizes in all communications
12. Adjusts interpersonal style to individual and environment
13. Networks to build relationships for organization's benefit
14. Identifies, analyses and solves problems; via solutions and results-focused management
15. Provides guidance and support to team and colleagues
16. Manages constructively poor performance, conflict and difficult situations to achieve results acceptable to participants, the organisation and legislation
17. Maximizes employee productivity and achieves optimum staffing levels to minimise payroll
18. Maintains records of all training
19. Shares all relevant information with staff, maintains confidentiality where required
20. Ensures that Melco Resorts Leisure (Philippines) Corporation policies and procedures are strictly adhered to by all kitchen employees
21. Drives the business together with the Restaurant Managers in order to increase revenue
22. Meets regularly with F&B Managers to discuss, among others, day to day operational issues and future operational strategies
23. Develops a cohesive marketing plan with outlet chefs and managers
24. Works with PR team to support and maximizes appropriate PR exposure
25. Monitors competitors’ performance by regularly surveying the market and keeps up to date with competitor events, promotions and strategies
26. Ensures the kitchen exhibits the flair, creativity and constantly strives for ‘best in class’ quality standards
27. Attends meetings, as required and needed
28. Maintains and exceeds Food Safety Standards in line with Company policy, or as directed by Management
29. Recommends and/or executes management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.
30. Adheres to all Company policies and procedures
31. Reports accidents, injuries and unsafe work conditions to superior(s)
32. Performs other reasonable job duties as assigned by superior(s) from time to time

1. Minimum 10 years professional kitchen experience, including:
2. 1. Management and leadership experience in a five star kitchen environment
3. 2. Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position
4. 3. Proven ability to deliver ‘best in class’ cuisine, supported by awards and/or industry recognition
5. 4. Experience in a high volume operation, working with international teams
6. 5. Menu creation and implementation

1. Successful completion of a formal apprenticeship or relevant training
2. Food Safety training/certificate (HACCP or ISO22000)
3. Additional management qualifications, an advantage
4. Other relevant qualifications are an advantage

1. Hands-on, cuisine oriented primary skill set
2. Very good knowledge of international cuisines
3. Strong administration skills
4. Possess good communication and inter-personal skills
5. Minimum intermediate level understanding of Microsoft applications, including Word, Excel and Outlook
6. Fully knowledgeable and experienced with forecasting, budgeting, labour management, and purchasing
7. Good understanding of food cost (how to calculate and manage)
8. Be able to implement and maintain quality controls as directed by Management
9. Must be able to communicate effectively in English language
10. Working knowledge/understanding of another language, an advantage
11. Good understanding of menu engineering, how to read, action and apply to menu writing
12. Quality management and quality control

1. Ability to work on flexible shift including overnight weekends and holidays on rotation basis
2. Ability to work overtime, when needed

Work location

CITY OF PARAÑAQUE, NCR, FOURTH DISTRICT

Remarks

Melco Resorts Leisure (PHP) Corp hereby declares that the above-named foreign national is able, willing, and qualified to perform the services and job description for this position. The company has the intention to employ the said foreign national and apply for an Alien Employment Permit with the Department of Labor and Employment - National Capital Region located at 967 Maligaya Street, Malate, Manila.

Applications may be sent to: Talent Acquisition Team

Apply now