Executive Chef | Panglao, Bohol  

Must be knowledgeable with One-Of Collection properties, local Operational and Gastronomy Standards for his/her area and ensure they are followed. Assists all supervisors under his/her control in the accomplishment of their objectives. Will accomplish obligations and goals as outlined below.

• Organization of kitchen administration
• Compilation of and adherence to financial budgets (Food Cost: frame with minimum and maximum).
• Cooperation with Resort’s Service and Stewarding
• Coordination with various related departments
• The following duties within a frame of work:
  • Commercial/Sales
  • Menu Planning/Production
  • Kitchen Organisation
  • Purchasing/F&B Control/Storing
  • Quality/Product/Image
  • General Administration

• Energetic and passionate
• Culinary background with F&B Management
• Food wise future forward, creative with sound business credentials, hard worker.
• Culturally aware and team oriented
• Strong analytical and planning skills;
• Good communication and presentation skills;
• Excellent problem-solving skills;