Head Chef

3 days ago

Cavite City, Philippines Private Advertiser Full time

Overview We are looking for a Head Chef who will lead and oversee all culinary operations while ensuring the highest standards of food quality, presentation, and safety. The ideal candidate is a passionate and experienced kitchen leader who can manage kitchen operations efficiently—from recipe standardization and cost control to staff supervision and menu development. Responsibilities Administrative Duties Oversee daily kitchen operations, including forecasting, production, preparation, and service execution. Ensure adequate daily inventory levels for smooth food service operations. Prepare and manage proper scheduling of kitchen staff shifts. Facilitate and submit kitchen reports in a timely manner. Provide mentorship, coaching, and training to all personnel under supervision. Enforce the company’s Code of Discipline and ensure compliance among kitchen staff. Kitchen Organization Maintain the kitchen’s cleanliness and ensure compliance with sanitation and food safety standards. Manage proper food storage in accordance with health and safety regulations. Ensure that kitchen equipment is properly maintained, used according to specifications, and monitored through a preventive maintenance schedule (PMS) for all kitchen and food outlet equipment. Cross-Functional Duties Collaborate with the Research and Development (R&D) team in developing, implementing, and training for new menu items. Coordinate with the Food & Beverage (F&B) Manager/Supervisor for production and operations planning. Recommend and coordinate menu or product mix with the Marketing Team for banquet and special events. Management Implement and monitor adherence to Standard Operating Procedures (SOPs). Ensure food service quality and consistency in accordance with the company’s recipe manual. Review and analyze kitchen operation reports for submission to the F&B Manager/Head of Food Service Operations. Plan and execute production for banquet and catering services. Manage ordering, inventory control, and storekeeping procedures to ensure efficient use of ingredients and supplies. Profitability Minimize kitchen wastage and spoilage through proper portioning and monitoring. Control and monitor production based on forecasted or projected sales. Promote efficient use of utilities and reduce kitchen operating costs by ensuring proper handling of equipment. Occasional Duties Tasked to oversee banquet events from planning, costing, up to execution. Conduct trainings and refresher for health and safety. Perform other tasks assigned from time to time. #J-18808-Ljbffr

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