Head Chef

Job Summary

The Head Chef is responsible for leading the kitchen team, overseeing all culinary operations, and ensuring exceptional food quality, consistency, and presentation. This role includes menu development, inventory management, staff training, and maintaining a clean and efficient kitchen. The ideal candidate is a creative and experienced leader with a passion for food, strong organizational skills, and the ability to manage a high-paced kitchen environment.

Key Responsibilities

1. Kitchen Leadership & Operations Management

· Oversee all kitchen operations, ensuring smooth workflow, especially during peak service hours.

· Lead and supervise the culinary team, including CDPs, line cooks, and other kitchen staff.

· Ensure high standards of food preparation, presentation, and consistency align with the restaurant's brand.

· Establish and enforce kitchen policies and procedures to maintain efficiency and quality.

· Responsible for any losses due to negligence in kitchen operations.

2. Food Preparation & Quality Assurance

· Develop and maintain high culinary standards for food preparation, taste, and presentation.

· Ensure all dishes are prepared in accordance with restaurant guidelines and quality standards.

· Conduct regular food tastings and quality checks to maintain consistency and guest satisfaction.

3. Menu Development & Innovation

· Design and update menus, incorporating seasonal ingredients and industry trends.

· Create innovative and flavorful dishes that align with the restaurant's concept and customer preferences.

· Standardize recipes and portion sizes to ensure consistency and cost control.

· Work with the Store Manager to introduce special menus, promotions, and event-based offerings.

4. Inventory & Cost Control

· Organize inventory of stock and supplies according to the par stock level.

· Monitor food costs and work within budget constraints to maximize profitability.

· Implement portion control measures to optimize ingredient usage and reduce excess waste.

5. Staff Training & Development

· Recruit, train, and mentor kitchen staff, fostering a culture of professionalism and teamwork.

· Provide ongoing coaching and skill development to improve performance and efficiency.

· Conduct regular performance evaluations and address any staffing concerns promptly.

· Plan and create kitchen staff schedules to ensure operational efficiency.

6. Health, Safety, & Compliance

· Ensure the kitchen meets all health, safety, and sanitation regulations.

· Conduct regular kitchen inspections to maintain cleanliness and hygiene standards.

· Implement proper food handling, storage, and labeling practices to prevent contamination.

· Train staff on safety procedures, equipment use, and emergency protocols.

7. Performance Monitoring & Reporting

· Track key performance indicators (KPIs) such as food quality, service speed, and cost efficiency.

· Analyze operational data and implement improvements to enhance kitchen performance.

· Report regularly to the Store Manager on kitchen operations, challenges, and successes.

Qualifications

Experience: Minimum 5+ years of professional kitchen experience, with at least 2-3 years in a Head Chef or Executive Chef role.

Education: Culinary Arts Degree or equivalent professional training preferred.

Skills & Competencies:

· Expertise in menu planning, cooking techniques, and kitchen equipment.

· Strong leadership, team management, and training abilities.

· Excellent time management, problem-solving, and multitasking skills.

· Knowledge of food costing, inventory control, and budgeting.

· Proficiency in kitchen management and health regulations.

Creativity: Ability to design visually appealing, flavorful, and innovative dishes.

Attention to Detail: Ensures every dish meets high-quality standards before serving.

Strategic Thinking: Plans menus and operations to maximize efficiency and profitability.

Leadership: Motivates and manages a high-performing kitchen team.

Adaptability: Thrives in a dynamic and fast-paced culinary environment.

Job Type: Full-time

Pay: Php15, Php20,000.00 per month

Benefits:

• Additional leave
• Company events
• Employee discount
• Opportunities for promotion
• Pay raise
• Promotion to permanent employee
• Staff meals provided

Application Question(s):

• How do you balance maintaining food quality and creativity while controlling food costs and minimizing waste?
• Can you describe your leadership style and how you handle conflicts or underperformance in the kitchen team?

Experience:

• technical: 3 years (Preferred)

Work Location: In person