Executive Chef

5 days ago

General Luna, Philippines Budget Mart Retail Concept Corp. Full time $104,000 - $130,878 per year

Job Description:

We are seeking an experienced Executive Chef who will be responsible for overseeing kitchen operations, ensuring food quality, and managing the back-of-house (BOH) staff. The ideal candidate will have advanced culinary knowledge, strong leadership skills, and the ability to maintain a clean, efficient, and high-performing kitchen environment.

Executive Chef Responsibilities:

  • Lead and manage kitchen staff, ensuring smooth operations during service hours.
  • Oversee food preparation, ensuring consistency and high-quality standards.
  • Maintain a clean and organized kitchen, adhering to food safety standards and cleanliness.
  • Create and design innovative and high-quality menus that reflect current food trends.
  • Ensure effective inventory management, controlling costs, and minimizing waste.
  • Maintain relationships with suppliers to ensure the procurement of high-quality ingredients.
  • Supervise kitchen operations during peak hours, ensuring efficiency and quality.
  • Train and mentor kitchen staff, fostering professional development and teamwork.
  • Ensure compliance with food safety and sanitation regulations (ServSafe or equivalent).
  • Troubleshoot issues in the kitchen, maintaining performance under pressure.

Executive Chef Qualifications:

  • Education: Graduate from a reputable Culinary School/Institution or equivalent.
  • Experience: At least 2 years of experience in the same role, with a strong background in kitchen management and food preparation.
  • Skills:
  • Non-smoker preferred.
  • Strong attention to detail, with a focus on food quality and presentation.
  • Ability to work effectively under pressure, especially during busy service hours.
  • Advanced knowledge of professional food principles, food safety practices, and kitchen hygiene.
  • ServSafe Certification (preferred).
  • Excellent knowledge of BOH systems, including ordering, inventory management, and cost control.
  • Highly creative with a flair for menu development and food presentation.
  • Strong organizational skills to manage kitchen staff and resources efficiently.

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