Head Chef

1. Menu Planning and Development:

• Create and update menus that align with the hotel's culinary standards and guest preferences.
• Innovate and introduce new dishes to keep the menu fresh and appealing.

12. Food Quality Control:

• Maintain high standards of food quality and presentation.
• Conduct regular tastings to ensure consistency in flavors and appearance.

3. Kitchen Management:

• Oversee the day-to-day operations of the kitchen.
• Coordinate with sous chefs, line cooks, and other kitchen staff to ensure smooth workflow.

4. Staff Supervision and Training:

• Train and supervise kitchen staff.
• Conduct regular performance evaluations and provide constructive feedback.

5. Budgeting and Cost Control:

• Develop and manage the kitchen budget, including food costs.
• Monitor and control expenses to ensure profitability.

6. Inventory Management:

• Implement effective inventory control systems to manage stock levels efficiently.
• Conduct regular inventory checks to minimize wastage and ensure proper stock rotation.

7. Food Cost Analysis:

• Track and analyze food costs to identify areas for improvement.
• Implement cost-saving measures without compromising quality.

8. Compliance with Health and Safety Standards:

• Ensure the kitchen complies with health and safety regulations.
• Implement proper hygiene practices to maintain a clean and safe working environment.

9. Collaboration with Other Departments:

• Coordinate with the front-of-house staff to address guest feedback and special requests.
• Collaborate with the purchasing department to optimize procurement processes.

10. Menu Engineering:

• Analyze the profitability of each menu item.
• Adjust portion sizes and pricing to maximize revenue and minimize food waste.

11. Continuous Improvement:

• Stay updated on industry trends and culinary techniques.
• Implement improvements to enhance the overall dining experience for guests.

12. Event Planning and Execution:

• Plan and execute together with Marketing Department special events or themed dinners.

13. Communication Skills:

• Maintain open communication with kitchen staff, management, and other departments.
• Effectively communicate expectations and standards.

14. Other related task as may be assigned by the management.

Job Type: Full-time

Pay: Php30, Php40,000.00 per month

Benefits:

• Additional leave
• Company Christmas gift
• Company events
• Employee discount
• Free parking
• Gym membership
• Health insurance
• On-site parking
• Paid training
• Promotion to permanent employee

Work Location: In person