Job Opportunities
EXECUTIVE CHEF
Job Summary:
We are seeking a passionate and experienced Executive Chef to lead our kitchen team, develop innovative menus, and uphold the highest standards of food quality and safety. The ideal candidate will possess strong leadership skills, a creative culinary vision, and a commitment to excellence, with proven experience in managing banquet/events operations.
Key Responsibilities:
Summary
Oversee all kitchen operations, including food preparation, staff management, and inventory control
Develop and update menus based on seasonal ingredients and customer preferences
Ensure compliance with health and safety regulations
Train, mentor, and motivate kitchen staff to deliver high-quality dishes consistently
Manage food costs, budgeting, and supplier relationships
Collaborate with management to enhance guest satisfaction and overall dining experience
Detailed
Oversee the planning, preparation, and production of high-quality food preparations, presentations, and specialty items in accordance with hotel standards and guest expectations.
Supervise daily kitchen operations and ensure consistent, timely food output.
Plan and execute seasonal menus, buffet setups, and function catering aligned with restaurant concepts and guest profiles.
Assist in developing culinary strategies consistent with brand objectives and guest satisfaction goals.
Supervise chefs and other kitchen personnel, overseeing performance, training, and development.
Foster a cooperative and productive work environment that supports staff morale and guest satisfaction.
Oversee ordering, inventory levels, and procurement; liaise with storeroom and receiving departments.
Maintain and review daily logbooks for kitchen communication and shift follow-up.
Constantly make suggestions for improving the department’s work.
Collaborate with Executive Sous Chef and Executive Chef on new menu initiatives and creativity.
Lead in handling guest feedback, complaints, and building strong guest relationships.
Perform other duties determined by the direct manager.
Lead and organize regular team meetings, daily briefings, and performance discussions.
Review and update SOPs, policy manuals, and workflow guidelines for the department.
Job Types: Full-time, Permanent
Work Location: In person
Qualifications:
Proven work experience in a kitchen management or leadership role in a professional kitchen within international hotel chains or leading restaurant groups
Strong interpersonal skills for cross-departmental collaboration
Sound judgment and problem-solving skills under pressure
Knowledge of international foods, French appreciated
Additional Information:
Find your place where you can be authentic and passionate about your work. Join our restaurant bar and we will support you in realizing your full potential. You will be part of a team where everyone’s contribution is valued. We will empower you to bring innovative ideas to enhance our services, creating personalized experiences for our guests. Help them feel special, and we will reciprocate the sentiment.
DEPUTY MANAGER
job summary:
• Support the Restaurant Manager in daily operations
• Supervise staff and ensure smooth service during shifts
• Assist with staff scheduling, training, and performance monitoring
• Ensure high standards of customer service and handle guest complaints
• Support cash handling, stock control, and cost management
• Ensure compliance with hygiene, safety, and company regulations
Act as the Manager on Duty in the absence of the Restaurant Manager
Detailed Responsibilities of the Assistant Restaurant Manager
1. Daily Operational Management
• Assist the Restaurant Manager in the overall operation of the restaurant
• Ensure opening and/or closing procedures are properly carried out
• Supervise smooth service operations (front of house, kitchen, bar depending on the concept)
• Handle operational issues (staff shortages, technical problems, peak service periods)
• Ensure service efficiency and compliance with brand standards
2. Team Management and Supervision
• Supervise, motivate, and coordinate staff (servers, cooks, dishwashers, etc.)
• Participate in recruitment, onboarding, and training of new employees
• Assist in scheduling and shift planning
• Ensure compliance with internal rules, labor regulations, and discipline
• Monitor staff performance and report to the Restaurant Manager
3. Customer Relations and Service Quality
• Welcome guests and ensure high customer satisfaction
• Handle customer complaints and resolve issues professionally
• Ensure service standards and presentation guidelines are followed
• Contribute to customer loyalty through a positive dining experience
• Represent the image and values of the establishment
4. Administrative and Financial Support (Under Supervision)
• Assist in monitoring revenue and key performance indicators (KPIs)
• Supervise cash handling, cash closing procedures, and discrepancies
• Assist with stock control and inventory management
• Help control costs (food, beverages, labor)
• Report any financial irregularities to management
5. Hygiene, Safety, and Regulatory Compliance
• Ensure compliance with hygiene and food safety standards (HACCP)
• Maintain cleanliness of premises and equipment
• Enforce health, safety, and security regulations
• Ensure compliance with local regulations (licenses, operating hours, fire safety, etc.)
• Train and raise staff awareness of hygiene and safety procedures
6. Acting as Managerial Backup
• Take full managerial responsibility in the absence of the Restaurant Manager
• Communicate management instructions clearly to staff
• Report operational feedback to senior management
• Participate in management meetings and operational decision-making
7. Authority and Scope of Responsibility
• Exercise functional authority over staff during shifts
• Apply company policies and procedures within defined authority limits
• Identify and report any operational, financial, or safety risks
• Operate within the decision-making authority delegated by management
Qualifications
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred)
• At least 5 years of experience in restaurant or food & beverage operations, preferably in a supervisory role
• Strong leadership and communication skills
• Customer-oriented with problem-solving abilities
• Knowledge of POS systems, inventory management, and basic financial controls
• Good command of English;
Requirements
• Willing to work flexible hours, including weekends and holidays
• Able to work in a fast-paced environment
Additional Information:
Find your place where you can be authentic and passionate about your work. Join our restaurant bar and we will support you in realizing your full potential. You will be part of a team where everyone’s contribution is valued. We will empower you to bring innovative ideas to enhance our services, creating personalized experiences for our guests. Help them feel special, and we will reciprocate the sentiment.
Welcome to FrenchShip restaurant bar and music lounge located in TUBIGON BOHOL, where Bohol’s natural beauty, rich heritage, and warm hospitality come together in a truly exceptional luxury entertainment and dining. We offer a refined yet authentic entertainment experience, inviting you to unwind, explore, and reconnect.
Wake up to stunning amazing and unique luxury place, savor the finest local and international flavors, and immerse yourself in cultural and wellness experiences designed to inspire and rejuvenate.
At Frenchship restaurant, we bring Bohol’s spirit to life through thoughtful experiences and genuine hospitality. Your story begins here.
Frenchship restaurant is now under construction and will enter in operation at the end of 2026. This allows you to think about it and prepare yourself for your best experience ever.