head chef

HIRING NOW

For Japanese Restaurant

Job Purpose: To ensure the entire daily supervision of the kitchen production under ANING GINTO CAFÉ INC. SOP's control planning and organizing food preparation ordering and scheduling materials, quality and quantity controls of all meal productions routine supervision of Food Production Employees and Kitchen and work planning.

Scope of work (duties/role/responsibility/authorization/decision making area/accountability)

• Oversee all personnel during production of products; take immediate necessary action to correct deficiencies.
• Responsible for quality and quantity control standards for any meal production
• Monitor and enforce compliance of sanitation and safety standards through ANING GINTO CAFÉ INC. SOPS nchedule food supplies and materials needed for production, while maintaining accurate stock control
• Monitor kitchen fire/life/safety regulations, mechanical systems, and condition of cooking equipments, notify managing director when preventative maintenance is required for equipment.
• Inspect the work of Kitchen Employees; take necessary action to correct deficiencies;schedule training for all personnel to improve skill level and performance.
• Prepare draft performance evaluations for Kitchen Employees Prepare daily work schedules of Kitchen Employees and consolidate and monitor time sheets for all employees
• Maintain food service records, including daily documentation of food production and kitchen accounting documentation, knowledge of all menu items daily features the kitchen and to teach new recipes.

Responsibilities:

• Decisions of routine, job-related nature including work and shift assignments
• Emergency decisions relating to personal safety, discipline, and security when Directors cannot be immediately contacted.

Education:

• Must be High school Graduated and/ or Culinary School Graduated and /or strong experience in hotels, restaurants or catering institutions.
• Proficient in computer skills, food costs, budget planning, manpower planning and costing minimun of 5 (five) years of experience in similar quantity/quality cooking operations/level, 5 (five) years of experience managing employees in food service, good command of English and tagalog, both spoken and written well organized, clean and neat.

Job Type: Full-time

Work Location: In person