Head Chef

Duties and Responsibilities

• To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment

• To ensure that the company food hygiene management system is in place and fully understood by all the team

• To ensure that the kitchen team comply with the policy on personal hygiene and uniform

• To ensure that there is a strict adherence to health and safety regulations

• To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies

• Develop a relationship and seeking advice and guidance as necessary

• To ensure cleaning schedules are operational throughout the food production and service areas

• Encourage employees to work safely and look out for the safety of fellow workers and customers

• Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation, reporting any failures to the manager

• To ensure all new starters receive a thorough induction and are given all the initial help they need to achieve the required standards in their new job

• With the support of the Management Team equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on-job coaching

• Support all members of the team to reach their full potential and give them the opportunity to develop their career

• To conduct regular performance reviews with the team, offering training and coaching when necessary

• To ensure active communication among staff, so that every member of the team contributes equally to complete the objectives assigned by the management

• To ensure that the company control procedures in respect to food production, portion control, and stock management are fully implemented

• To ensure Staff Food policy is followed with no unauthorized food leaving the kitchen

• To ensure that dishes are made according to specification, with no over portioning

• To ensure stock rotation is followed and all store rooms/fridges and freezers are in order

• To promote a positive perception of the company at all times both internally and externally

• Can work with suppliers for stock ordering/purchasing (with quality control)

• Can do purchasing personally in case needed

• Report any violation in the food services department policies and procedures

• Able to communicate satisfactorily in English with guests/visitors, management and co-workers, to their understanding

• To be dressed in a smart and professional manner in conjunction with the Quality Standards stated in the Employee Handbook

• Work with other staff and be a team player

• Report regularly on the above activities to the General Manager

Job Type: Full-time

Pay: Php30, Php40,000.00 per month

Ability to commute/relocate:

• Clark Freeport Zone: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person