Asst Head Chef

2 weeks ago

Quezon City, National Capital Region, Philippines E-Bright Retail Corp. Full time ₱216,000 - ₱264,000 per year

I. POSITION SUMMARY

The Assistant Head Chef plays a key role in managing the overall kitchen operations by supporting the Head Chef in planning, organizing, and supervising all aspects of food production. This includes maintaining food quality, consistency, presentation, and safety in accordance with the restaurant's fine dining standards. The position also involves staff supervision, training, inventory control, and ensuring kitchen efficiency during daily operations.

II. KEY RESPONSIBILITIESA. Culinary Operations

  • Assist the Head Chef in overseeing daily kitchen operations and menu execution.
  • Supervise and ensure proper preparation, cooking, and presentation of all dishes.
  • Maintain the highest standards of food quality, taste, and consistency.
  • Coordinate with service staff to ensure timely food service and smooth kitchen flow.
  • Monitor kitchen activities to ensure compliance with recipes, portioning, and plating standards.

B. Menu Planning and Development

  • Assist in planning and designing new menu items and seasonal offerings.
  • Participate in food tasting, costing, and recipe development.
  • Suggest improvements to menu presentation, portion control, and food waste reduction.

C. Supervision and Staff Management

  • Supervise, train, and guide line cooks and kitchen crew on proper techniques and procedures.
  • Conduct on-the-job training and ensure compliance with kitchen protocols.
  • Assign daily kitchen duties and ensure staff adherence to schedules.
  • Act as Head Chef in his/her absence and maintain kitchen order and performance.

D. Sanitation and Safety

  • Enforce strict compliance with food hygiene and safety standards.
  • Monitor the cleanliness of kitchen areas, storage, and equipment.
  • Ensure compliance with DOH and company sanitation protocols.

E. Inventory and Cost Control

  • Monitor stock levels, ingredient quality, and expiration dates.
  • Ensure proper storage, labeling, and rotation of food supplies (FIFO).
  • Coordinate with the purchasing team for timely ordering of ingredients.
  • Assist in controlling food cost, minimizing waste, and optimizing resource use.

III. QUALIFICATIONS

  • Graduate of Culinary Arts, Hotel & Restaurant Management, or any related field.
  • At least 3–5 years of experience in fine dining, hotel, or high-end restaurant kitchens.
  • Strong leadership and organizational skills.
  • Excellent knowledge of food preparation techniques, plating, and international cuisine.
  • Ability to work efficiently under pressure and in a fast-paced environment.
  • Knowledgeable in food costing, inventory management, and kitchen operations.
  • Must be flexible with working hours, including weekends and holidays.
  • Can start ASAP, NOV 05, 2025

IV. CORE COMPETENCIES

  • Culinary Expertise and Creativity
  • Team Leadership and Staff Development
  • Quality Control and Food Safety
  • Time and Resource Management
  • Communication and Coordination

Job Type: Full-time

Pay: Php18, Php22,000.00 per month

Benefits:

  • Company Christmas gift
  • Company events
  • Employee discount
  • Health insurance
  • On-site parking
  • Opportunities for promotion
  • Paid training
  • Promotion to permanent employee
  • Staff meals provided

Work Location: In person

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