Chef de Cuisine, Red Lantern

2 weeks ago

Manila, National Capital Region, Philippines Solaireresort Full time
Job Description
  • Train, supervise, and work with all cook and culinary staff to prepare, cook, and present food according to hotel standard recipes to create quality food products.
  • Responsible for multiple culinary work stations, ensuring the efficiency of the line and kitchen operations during scheduled shifts in accordance with specifications, standards, and safety requirements (food safety, occupational safety, fire safety).

EXPERIENCE REQUIRED

  • At least 5 years of experience
  • Expertise in food product, presentation, quality, and preparation
  • Knowledge of menu concept and design

DUTIES AND RESPONSIBILITIES

  • Perform other duties as necessary and assigned, such as VIP parties and staff meetings.
  • Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
  • Assign detailed duties to all employees for efficient kitchen operation.
  • Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl, and other high-standard food products for all menu items.
  • Comply with Solaire's Integrated Food Safety System, Fire Safety, and Occupational Safety requirements.
  • Take necessary steps to ensure safety protocols are followed and implemented during duty.
  • Read and apply math skills for recipes.
  • Process requisitions for supplies.
  • Select, train, and supervise kitchen staff to maintain proper coverage while controlling payroll costs.
  • Perform a combination of supportive functions as determined by the manager, based on hotel requirements.
  • Produce food according to the established Solaire Integrated Food Safety System standards.
  • Ensure proper receiving, storage (including temperature settings), and rotation of food products to comply with hygiene regulations.
  • Adhere to control procedures for cost and quality.
  • Report any equipment in need of repair to the chef and engineering for service.
  • Maintain vacation schedules to ensure proper staffing.
Requirements
  • Degree in Culinary Arts or equivalent
  • Willingness to work in shifting schedules
  • Trained and knowledgeable in Food Safety (HACCP / ISO22000)

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