Executive Chef
The Moment Group
Makati Philippines
Published: Feb 15, 2019
Full time
PHP Negotiable Monthly
Headline

THE MOMENT GROUP   With a mission to “Handcrafting restaurants & establishments that are dedicated to creating a good time for everyone, every single time,”  the Moment Group is a Philippine-based company behind a collective of some of Manila’s leading restaurant concepts. Having grown up around good food and restaurants their whole lives, the Moment Group composed of restaurateurs Abba Napa, Eli Antonino and Jon Syjuco, have developed a keen understanding of the constantly evolving Philippine market. That’s precisely why they have successfully owned and operated some of the country’s tastiest and most popular homegrown concepts such as 8Cuts Burger Blends, Manam Comfort Filipino, ‘Cue Modern Barbecue, Bistro M and Bank Bar. The Moment Group has also partnered with rising star chef Bruce Ricketts for the chef’s table Mecha Uma, and Ooma.  The international partnerships have been equally strong with Phat Pho Manila from esteemed Cebu Chef-Restaurateur Jason Hyatt, the American-Italian Linguini Fini and the globally well-loved and 5-time Michelin-star awarded international brand, Din Tai Fung.   Backed with sound business sense and a keen understanding of the constantly evolving Philippine consumer market, the Moment Group has been able to create and operate brands that draw “lines” in both the F&B and retail scenes.  Since it’s inception in 2012, and with over 20 years of combined restaurant creation and ownership, the Moment Group has been able to establish a vast network across the major cities in the Philippines and the Asian region, gaining continuous access to the best commercial real estate in the country, extensive cross-industry credibility, strong government and media affiliations as well as solid financial backing and resources.

Minimum Requirements

​Required Education and Experience

  1. Bachelor's degree with major concentration in food preparation, management, nutrition or related field.
  2. Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.

Preferred Education and Experience

  1. Master's degree.
  2. Prior experience as an executive chef.
  3. Prior experience training, purchasing and managing budgets.
Description

Summary/Objective. The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.


  1. Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
  2. Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
  3. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
  4. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
  5. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
  6. Perform other related duties incidental to the work described herein.
Skills Needed
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Cost Control
Proven skills in managing costs in the most efficient and responsible way possible
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Friendly
Always bringing a good and happy vibe to work
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Multitasker
Performing several functions simultaneously
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Consistent
Always delivers, without compromising on quality
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