Head Chef

2 weeks ago

Pasay, National Capital Region, Philippines Samgyup sa Bahay Full time

The Head Chef oversees the entire kitchen operations of the hospital concessionaire, ensuring all meals are prepared safely, efficiently, and in accordance with hospital dietary standards. This role leads the kitchen team, manages menu planning, ensures strict compliance with sanitation regulations, and maintains consistent food quality for patients, staff, and visitors.

Key Responsibilities1. Kitchen Leadership & Team Management

  • Supervise, train, and schedule all kitchen staff including line cooks, prep cooks, and dishwashers.
  • Assign daily tasks and monitor performance to ensure smooth kitchen operations.
  • Conduct coaching, corrective actions, and performance evaluations when needed.

2. Menu Planning & Food Production

  • Plan, develop, and adjust menus in coordination with management (and hospital dietary staff if required).
  • Ensure meals are prepared according to standard recipes, dietary restrictions, and portion requirements.
  • Oversee food production and maintain consistency in taste, presentation, and quality.

3. Food Safety, Hygiene & Compliance

  • Enforce strict adherence to DOH, hospital policies, and concessionaire food safety standards.
  • Conduct daily kitchen inspections to ensure cleanliness, proper storage, and sanitation.
  • Monitor compliance with temperature logs, hygiene practices, and proper food handling procedures.
  • Ensure staff follow correct PPE usage (gloves, hairnets, masks, etc.).

4. Inventory & Cost Control

  • Manage ordering, receiving, and storage of ingredients and supplies.
  • Monitor inventory levels using FIFO and avoid wastage.
  • Control food cost, portioning, and production efficiency.
  • Report shortages, discrepancies, or spoilage to management.

5. Coordination With Hospital & Management

  • Maintain professional communication with hospital administrators and dietary staff as needed.
  • Address feedback or concerns regarding meal quality or service.
  • Participate in meetings and ensure operations align with hospital standards and concessionaire expectations.

6. Equipment & Facility Management

  • Ensure proper use, cleaning, and maintenance of all kitchen equipment.
  • Report repairs or replacements needed to management immediately.
  • Maintain safe working conditions and follow accident-prevention guidelines.

Qualifications

  • Graduate of Culinary Arts, HRM, or related course (preferred).
  • Minimum of 3–5 years experience as Head Chef, Sous Chef, or similar leadership role.
  • Strong knowledge of food safety, HACCP, and sanitation standards.
  • Experience in institutional/large-scale food production (hospital, cafeteria, commissary) an advantage.
  • Excellent leadership, communication, and organizational skills.
  • Ability to work under pressure and manage multiple tasks.
  • Honest, responsible, and committed to high-quality food service.

Job Type: Full-time

Pay: From Php23,344.58 per month

Benefits:

  • Opportunities for promotion
  • Paid training
  • Promotion to permanent employee

Work Location: In person

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