Head Chef

Overview

Follow the Obic Group of Companies policies and procedures. Manage operations with passion, integrity, and knowledge while promoting the culture and values of the Obic Group of Companies. Implement new company policies and procedures by developing plans and instructing staff. Primarily responsible for overseeing the operations of the kitchen in the absence of the Head Cook. Must be proficient in each area of the kitchen with flexibility to move between positions. Check freshness of food and ingredients. Follow inventory control procedures to reduce product loss. Maintain high standards of quality control, hygiene, and health and safety; and ensure compliance with sanitation and safety regulations including knife handling and kitchen equipment. Check food quality and temperatures throughout the day to maintain Health and Safety regulations. Maintain cleanliness and organization throughout the kitchen. Demonstrate new cooking techniques and equipment to staff. Record production and operational data on specified forms. Manage time effectively and meet all job responsibilities. Maintain a positive work environment for employees and guests. Prepare foods when necessary. Ensure all food items are prepared according to the standards of quality, consistency, timeliness of Mesa. Assists the Food Dispatcher during the food preparation process to make sure that standard plating and food quality are met and polish the food for better presentation. Follows up the orders of the guests, and instructs the cooks which to prioritize while ensuring standards are met in the absence of the Head Cook. Receive and store supplies. Store supplies or goods in kitchens or storage areas. Maintains regular and consistent attendance and punctuality. Identify back-ups in the kitchen and work with managers to re-organize human resources. Assist in any areas of the kitchen when staffing constraints require. Responds to the results of the Audit and ensures that the relevant changes are executed. Other aspects that may be assigned by the Restaurant Manager, the Kitchen Supervisor, and senior management.

• Oversee kitchen operations in the absence of the Head Cook and promote adherence to company policies and procedures.
• Supervise and coordinate activities of cooks and other food preparation workers; hire, train, and provide feedback for staff performance.
• Check freshness of food and ingredients; follow inventory control procedures to reduce product loss; receive and store supplies.
• Develop recipes, plan menus, and determine serving sizes to ensure quality and consistency.
• Inspect supplies, equipment, and work areas for cleanliness and functionality; arrange repairs as necessary.
• Ensure high standards of quality control, hygiene, and health and safety; comply with sanitation regulations including knife handling.
• Assist in plating, ensure standard plating and polish for presentation; follow guest orders and prioritize duties in the absence of the Head Cook.
• Record production and operational data; manage time and maintain a positive work environment.
• Demonstrate new cooking techniques and equipment to staff and train in new procedures.
• Identify back-ups in the kitchen and work with managers to re-organize human resources.
• Respond to audit results and implement relevant changes.
• Assist in other areas of the kitchen as needed due to staffing constraints.

• Experience: Head Cook: 2 years (Preferred)

• Job Type: Full-time
• Pay: From Php22,000.00 per month
• Work Location: In person

• Additional leave
• Company Christmas gift
• Company events
• Opportunities for promotion
• Paid training
• Promotion to permanent employee