Head Chef

• Follow the Obic Group of Companies policies and procedures.
• Manage operations with passion, integrity, and knowledge while promoting the culture and values of the Obic Group of Companies.
• Implement new company policies and procedures by developing plans and instructing staff.
• Primarily responsible for overseeing the operations of the kitchen in the absence of the Head Cook.
• Must be proficient in each area of the kitchen with flexibility to move between positions.
• Check freshness of food and ingredients.
• Follow inventory control procedures to reduce product loss.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Develop recipes and determine how to present the food.
• Plan menus and ensure uniform serving sizes and quality of meals.
• Inspect supplies, equipment, and work areas for cleanliness and functionality and arrange for repairs if necessary.
• Appraise kitchen staff performance and provide feedback to identify any problems, concerns, and opportunities for improvement.
• Hire, train, and supervise cooks and other food preparation workers.
• Order and maintain inventory of food and supplies needed to ensure efficient operations if necessary.
• Maintain high standards of quality control, hygiene, and health and safety; and ensure compliance with sanitation and safety regulations including knife handling and kitchen equipment.
• Check food quality and temperatures throughout the day to maintain Health and Safety regulations.
• Maintain cleanliness and organization throughout the kitchen.
• Demonstrate new cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Manage time effectively and meet all job responsibilities.
• Maintain a positive work environment for employees and guests.
• Prepare foods when necessary.
• Ensure all food items are prepared according to the standards of quality, consistency, timeliness of Mesa.
• Assists the Food Dispatcher during the food preparation process to make sure that standard plating and food quality are met and polish the food for better presentation.
• Follows up the orders of the guests, and instructs the cooks which to prioritize while ensuring standards are met in the absence of the Head Cook.
• Receive and store supplies. Store supplies or goods in kitchens or storage areas.
• Maintains regular and consistent attendance and punctuality.
• Identify back-ups in the kitchen and work with managers to re-organize human resources.
• Assist in any areas of the kitchen when staffing constraints require.
• Responds to the results of the Audit and ensures that the relevant changes are executed.
• Other aspects that may be assigned by the Restaurant Manager, the Kitchen Supervisor, and senior management.

Job Type: Full-time

Pay: From Php22,000.00 per month

Benefits:

• Additional leave
• Company Christmas gift
• Company events
• Opportunities for promotion
• Paid training
• Promotion to permanent employee

Experience:

• Head Cook: 2 years (Preferred)

Work Location: In person