Qualifications
• Culinary Expertise: Advanced skills in menu planning, recipe development, and plate presentation; ability to execute distinct dishes aligned with the specialties of
Chef Chele Gonzales, Chef Carlos Villaflor, and Chef Rodrigo Andres Osorio; experience with tasting menus and fire/asin-grill techniques is a plus.
• 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.
• Operational Readiness for Airport Setting: Comfort working within airport operational constraints, including security procedures, limited storage, and tight service windows tailored to flight schedules.
• Organization & Time Management: Excellent mise en place discipline; ability to manage multiple priorities in a fast-paced environment and deliver during peak service periods.
• Education & Certification: Formal culinary training or equivalent professional experience preferred; food safety certifications are an advantage.
• Communication: Clear, professional communication skills; ability to collaborate with renowned partner chefs and internal stakeholders.

Salary range 65,000 - 100,000

Location
NAIA Terminal 3, Departure Area

Work Schedule Shifting schedule, 6 days/week

Compensation & Schedule
Competitive salary and benefits commensurate with experience.
Schedule aligned with airport operational hours, including early mornings, evenings, weekends, and holidays as needed.

How to Apply
Submit your resume/CV and a brief cover note highlighting relevant leadership experience and examples of menu execution aligned to chef-driven concepts. Include availability and earliest start date

Role Description
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, executing a signature menu in partnership with three celebrated chefs:
Chef Chele Gonzales — Co-founder of Gallery by Chele, widely recognized for pioneering
modern Filipino tasting menus that champion local terroir and progressive techniques;
consistently featured among Manila’s top fine-dining destinations and noted by
international dining guides.
Chef Carlos Villaflor — Executive force at Gallery by Chele, acclaimed for research-driven
R&D, refined plating, and seamless tasting-menu execution; a key collaborator behind the
restaurant’s accolades and chef’s table experiences.
Chef Rodrigo Andres Osorio — Chef of Asador Alfonso, known for wood-fire and asador
traditions, premium steaks, and impeccable grilling craft; praised for elevating open-flame
cookery and ingredient-focused cuisine.
Together, this collaboration will showcase distinct specialties—progressive Filipino tasting
sensibilities, rigorous culinary R&D and presentation, and mastery of live-fire technique—
resulting in a unique, chef-driven menu tailored for international travelers at NAIA T3.