Executive Chef | Panglao, Bohol

Job Description:
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 Minimum Qualifications:
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;