Master Chef

QUALIFICATIONS: Preferably with formal culinary training, but strong industry experience is also acceptable. Skilled in various cooking techniques, flavor pairing, and plate presentation. Strong leadership ability to supervise and guide kitchen staff effectively. Creative in menu development and open to new culinary trends. Can work efficiently under pressure while maintaining food quality. In-depth understanding of food safety standards and kitchen sanitation. Strong knowledge of kitchen operations, food costing, inventory control, and kitchen budgeting to ensure both quality and profitability. RESPONSIBILITIES: Menu Development – Design and create menus that reflect the company’s concept, align with employees’ preferences, and utilize seasonal ingredients to ensure variety and freshness. Food Preparation & Execution – Plan, oversee, and execute the preparation of dishes with consistency in taste, presentation, and quality, following established recipes and culinary standards. Kitchen Management – Supervise and coordinate kitchen staff, including sous chefs, line cooks, and prep cooks, to maintain efficient workflow, teamwork, and compliance with standards. Inventory & Resource Management – Monitor and manage food inventory, order supplies, and control food costs to maximize profitability while reducing waste. Quality & Cost Control – Uphold the highest standards of food quality, safety, and sanitation by ensuring proper food storage, handling, and cooking techniques, while balancing allocated budgets. Training & Development – Mentor, train, and develop kitchen staff to enhance culinary skills, productivity, and teamwork, fostering a positive and growth-oriented environment. Creativity & Innovation – Continuously research, experiment, and introduce new recipes, cooking methods, and flavor combinations to keep menus innovative and appealing. Collaboration – Work closely with front-of-house staff, including servers and managers, to ensure smooth communication, efficient service, and alignment between kitchen and dining operations. Leadership & Team Building – Exhibit strong leadership by guiding, motivating, and inspiring the team, while making sound decisions and resolving challenges effectively. Customer Satisfaction – Ensure that all dishes meet or exceed customer expectations for taste, presentation, and service, while addressing feedback or concerns professionally. Administrative & Technical Skills – Utilize computer applications (MS Word, Excel, PowerPoint, and email) for reporting, monitoring inventory, cost tracking, and maintaining kitchen documentation. A Master Chef should not only excel in culinary skills but also embody professionalism, adaptability, and a commitment to continuous learning. The role requires a balance of artistry and business sense, ensuring both exceptional cuisine and sustainable kitchen operation s. Office Location: Sta Ana, Cagayan Valley #J-18808-Ljbffr