Head Chef

HEAD CHEF

The Head Chef responsible for leading the kitchen operations of the restaurant and pensionhouse, ensuring the consistent preparation of high-quality meals that meet the expectations of both dine-in guests and lodging clients. This role includes menu planning, food preparation, inventory control, and the supervision of kitchen staff. As a key member of a family-run business, the Head Chef is also expected to uphold the values of hospitality, efficiency, and teamwork while fostering a positive and organized kitchen environment.

Key Responsibilities:

TEAMWORK & COMMUNICATION

1. Coordinates with service staff to ensure timely food service.
2. Cooperates with other kitchen team members to maintain efficiency and minimize food waste.
3. Maintains open and respectful communication with colleagues and supervisors

KITCHEN LEADERSHIP & SUPERVISION

1. Leads and supervises the daily activities of cooks and kitchen helper.
2. Assigns tasks and monitors kitchen workflow to ensure smooth and efficient operations.
3. Conducts regular briefings to communicate menu updates, special functions, and kitchen protocols.
4. Trains kitchen staff in cooking techniques, sanitation, and presentation standards

QUALITY & SAFETY COMPLIANCE

1. Ensures that all food served meets hygiene, safety, and quality standards.
2. Monitors food handling, storage, and sanitation procedures in compliance with local health regulations.
3. Maintains proper documentation related to food safety, inventory, and kitchen operations

INVENTORY & COST CONTROL

1. Plans ingredient purchases and manage inventory levels to reduce waste and control food cost.
2. Monitors usage of supplies and ingredients to ensure proper portioning and minimal spoilage.
3. Coordinates with suppliers to source high-quality, cost-effective ingredients.

SPECIAL EVENTS & CUSTOMER SATISFACTION

1. 1.Plans and prepare special meals or buffet offerings for events, large group bookings, or holidays.
2. Accommodates special dietary requests when possible and coordinate with service staff for prompt, courteous guest service.
3. Collaborates with the front-of-house team to ensure guest satisfaction and resolve any food-related concerns

COMPETENCIES & COMPETENCY LEVEL: (Technical, Functional, and Key Competencies)

• Food Safety & Quality Control
• Menu &Product Planning
• Inventory Forecasting
• Kitchen Workflow Optimization
• Recipe Consistency
• Product Development
• Stock Organization & Storage
• Product Integrity Awareness
• Customer Service (Internal & External)-
• Budgeting
• Allocating Resources
• Decision-Making Skills
• Coordination & Collaboration
• Stewardship
• Attention to Detail
• Communication Skills

Qualifications:

1. Graduate of Culinary Arts, Hotel & Restaurant Management, or related field preferred.
2. At least 3 years of experience as a chef or senior cook in a restaurant, hotel, or resort setting.
3. Strong knowledge of various cuisines, food presentation, and kitchen management.
4. Certification in food safety or sanitation is an advantage.
5. Creative and resourceful, with a passion for culinary excellence.
6. Trustworthy, organized, and capable of working independently.

ABOUT THE COMPANY

With more than 70 years of excellent baking experience, Shamrock has become one of Cebu's living icons in homegrown goodness. And to this day, Shamrock continues to earn its place in the taste buds of both local and foreign visitors who all delight in shamrock's famous "Otap" and other baked specialties.

WHY CHOOSE US?

• Be part of a trusted and growing company.
• Unlock exciting career opportunities.
• Enjoy a supportive and dynamic work environment

Don't miss the chance to start your career journey with us and make a difference