Master Chef

QUALIFICATIONS:

• Culinary Education: A formal culinary education from a reputable culinary school or institution is preferred. However, extensive industry experience with a proven track record of success may be considered in place of formal training.
• Advanced Culinary Expertise – Mastery of a wide range of cooking techniques, including grilling, sautéing, braising, baking, and more. Strong knowledge of flavor profiles, ingredient pairings, and plating/presentation to deliver exceptional dining experiences.
• Leadership & Team Management – Demonstrated ability to lead, mentor, and motivate kitchen staff. Strong communication, decision-making, and delegation skills to ensure smooth and efficient kitchen operations.
• Creativity & Innovation – A forward-thinking approach to menu development, with a passion for incorporating new flavors, techniques, and culinary trends that elevate offerings and delight guests.
• Time & Stress Management – Proven ability to prioritize multiple tasks, manage high-pressure situations, and maintain consistency and quality in a fast-paced kitchen environment.
• Food Safety & Sanitation – In-depth understanding of food safety standards and best practices to maintain compliance with health regulations and guarantee safe dining experiences.
• Business & Financial Acumen – Strong knowledge of kitchen operations, food costing, inventory control, and budgeting, with the ability to balance culinary creativity with operational efficiency and profitability.

RESPONSIBILITIES:

1. Menu Development – Design and create menus that reflect the company's concept, align with employees' preferences, and utilize seasonal ingredients to ensure variety and freshness.
2. Food Preparation & Execution – Plan, oversee, and execute the preparation of dishes with consistency in taste, presentation, and quality, following established recipes and culinary standards.
3. Kitchen Management – Supervise and coordinate kitchen staff, including sous chefs, line cooks, and prep cooks, to maintain efficient workflow, teamwork, and compliance with standards.
4. Inventory & Resource Management – Monitor and manage food inventory, order supplies, and control food costs to maximize profitability while reducing waste.
5. Quality & Cost Control – Uphold the highest standards of food quality, safety, and sanitation by ensuring proper food storage, handling, and cooking techniques, while balancing allocated budgets.
6. Training & Development – Mentor, train, and develop kitchen staff to enhance culinary skills, productivity, and teamwork, fostering a positive and growth-oriented environment.
7. Creativity & Innovation – Continuously research, experiment, and introduce new recipes, cooking methods, and flavor combinations to keep menus innovative and appealing.
8. Collaboration – Work closely with front-of-house staff, including servers and managers, to ensure smooth communication, efficient service, and alignment between kitchen and dining operations.
9. Leadership & Team Building – Exhibit strong leadership by guiding, motivating, and inspiring the team, while making sound decisions and resolving challenges effectively.
10. Customer Satisfaction – Ensure that all dishes meet or exceed customer expectations for taste, presentation, and service, while addressing feedback or concerns professionally.
11. Administrative & Technical Skills – Utilize computer applications (MS Word, Excel, PowerPoint, and email) for reporting, monitoring inventory, cost tracking, and maintaining kitchen documentation.

A Master Chef should not only excel in culinary skills but also embody professionalism, adaptability, and a commitment to continuous learning. The role requires a balance of artistry and business sense, ensuring both exceptional cuisine and sustainable kitchen operations.

Office Location: Sta Ana, Cagayan Valley