Head Chef

The Head Chef is the culinary leader responsible for overseeing all kitchen operations. This role demands exceptional culinary skills, strong leadership, and meticulous attention to detail. The Head Chef ensures high-quality food preparation, kitchen efficiency, and adherence to safety and hygiene standards.

Responsibilities

• Menu Planning and Development: Create innovative and appealing menus, considering seasonal ingredients, dietary restrictions, and cost-effectiveness.
• Food Preparation and Cooking: Prepare and cook dishes to the highest standards, ensuring consistency in taste and presentation.
• Kitchen Management: Oversee all kitchen operations, including food preparation, cooking, and cleaning.
• Staff Supervision: Manage and train kitchen staff, including sous chefs, line cooks, and dishwashers.
• Inventory Management: Monitor food inventory levels, order supplies, and minimize waste.
• Quality Control: Ensure all dishes meet quality standards and are served according to established recipes and presentation guidelines.
• Hygiene and Safety: Enforce strict hygiene and safety standards in the kitchen.
• Cost Control: Manage food costs, minimize waste, and maximize profitability.
• Equipment Maintenance: Ensure kitchen equipment is properly maintained and in good working order.
• Customer Satisfaction: Address customer feedback and resolve any food-related issues.

Job Types: Full-time, Permanent

Pay: From Php19,500.00 per month

Benefits:

• Company events
• Employee discount
• Opportunities for promotion
• Promotion to permanent employee

Work Location: In person