Commis 1 for Hot and Cold

2 weeks ago

Surigao City, Caraga, Philippines Araw Hospitality Group Incorporated Full time ₱250,000 - ₱500,000 per year

  • Manages the preparation and service of meals for employees in the resort's cafeteria. This role focuses on providing nutritious, cost-effective meals while maintaining high standards of food safety and kitchen operations. The Employee Cafeteria Chef ensures a smooth workflow and positive dining experience for staff.

  • Is responsible for planning, preparing, and overseeing daily meals for employees in a corporate or institutional cafeteria. The role involves managing kitchen staff, maintaining food safety and cleanliness, and preparing a variety of nutritious meals within budgetary constraints. The chef will ensure that meals are prepared efficiently and meet the dietary needs and preferences of the staff.

Key Responsibilities:

  • Menu Planning: Develop rotating menus that include balanced, healthy, and cost-effective meal options for employees. Ensure variety and accommodate different dietary preferences.
  • Meal Preparation: Prepare and cook meals for large groups of employees, ensuring consistency in taste, portion size, and presentation.
  • Daily Operations: Oversee the day-to-day operations of the kitchen, ensuring that meals are prepared on time for breakfast, lunch, and/or dinner services.
  • Food Safety & Sanitation: Ensure all food is prepared following strict hygiene and food safety guidelines. Maintain cleanliness in all areas of the kitchen.
  • Inventory Management: Monitor kitchen inventory, placing orders for fresh ingredients and supplies while keeping track of stock levels. Avoid overstocking or food waste.
  • Staff Supervision: Manage kitchen staff, including cooks and support staff. Train, schedule, and supervise team members to ensure smooth kitchen operations.
  • Cost Control: Work within a budget, controlling food costs by minimizing waste and maximizing the use of ingredients.
  • Special Dietary Needs: Accommodate employees with special dietary needs, including allergies and religious or cultural dietary restrictions.
  • Equipment Maintenance: Ensure that kitchen equipment is properly maintained, reporting any issues to maintenance for repairs as needed.

Qualifications:

  • At least 1-2 years proven experience as a chef, preferably in a cafeteria or large-scale food service setting.
  • Culinary degree or formal training preferred, but equivalent experience will be considered.
  • Knowledge of food safety regulations and practices (SERV Safe certification or equivalent is a plus).
  • Strong leadership and staff management skills.
  • Ability to work efficiently in a fast-paced environment, especially during peak service times.
  • Strong organizational and multitasking abilities.
  • Basic budgeting and inventory management skills.
  • Familiarity with preparing meals for diverse dietary needs.
  • Excellent communication and interpersonal skills.

Job Type: Full-time

Benefits:

  • Flextime

Work Location: In person

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