HEAD CHEF (NAIA Airport) Fine Dining (65k-100k)

This is a full-time, on-site Head Chef role based at NAIA Terminal 3 (Departure Area). You

will oversee and manage all aspects of kitchen operations for our soon-to-open airport

restaurant,



Qualifications

• Culinary Expertise: Advanced skills in menu planning, recipe development, and

plate presentation; ability to execute distinct dishes aligned with the specialties of

other COLLAB CHEFS

• Leadership & Team Management: Proven ability to lead and develop kitchen teams,

delegate effectively, and maintain high morale and performance under time

pressure.

• Health & Safety: Strong knowledge of food safety regulations and HACCP;

consistent track record maintaining top-tier hygiene and audit readiness.

• Cost Control & Vendor Management: Proficiency in inventory systems, yield

management, and food-cost control; experience sourcing premium ingredients and

managing supplier performance.
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