Executive Chef

I. BASIC FUNCTION

The Executive Chef for Commissary operations is tasked with leading and overseeing culinary operations at the central kitchen facility (commissary) and multiple food service outlets, including the five University Canteens. This pivotal role encompasses ensuring the highest standards of food quality, menu innovation, kitchen efficiency, and compliance with food safety regulations across all operational areas. Additionally, the Executive Chef is responsible for managing all aspects of ingredient procurement, from sourcing and receiving to storing, processing, and delivering to outlets. Furthermore, they play a crucial role in identifying suppliers and meticulously selecting the finest ingredients for utilization in culinary creations.

• I. SPECIFIC FUNCTIONS

• MENU DEVELOPMENT AND INNOVATION

• Develops and sets menus that cater to the diverse needs of the canteens and other food service outlets considering the University demographics, ensuring variety nutrition, and quality.
  

• Innovates and introduces new dishes and culinary concepts to enhance customer satisfaction and keep offerings fresh and appealing.
  

• In-charge in the costing and setting of pricing of menu.
  
  
• KITCHEN MANAGEMENT

• Supervises and manages all kitchen staff, including chefs, cooks, and kitchen assistants, ensuring efficient workflow and adherence to standard operating procedures.
  

• Oversees inventory management, including procurement, storage, and utilization of ingredients to minimize waste and maintain cost-effectiveness.
  

• Maintains the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
  
  
• QUALITY ASSURANCE AND FOOD SAFETY

• Maintains high standards of food quality and presentation across all food outlets.
  

• Ensures compliance with health and safety regulations, including food handling. sanitation, and hygiene practices.
  

• Conducts regular inspections and audits to uphold food safety standards and mitigate. risks.
  
  
• OPERATIONAL EFFICIENCY

• Streamlines kitchen operations to maximize efficiency and productivity, while maintaining quality and consistency.
  

• Develops and implements processes and procedures to optimize workflow and minimize turnaround times.
  
  
• TRAINING AND DEVELOPMENT INCLUDING R&D

• Provides training and mentorship to kitchen staff to enhance their culinary skills, knowledge, and professionalism.
  

• Fosters a culture of continuous learning and improvement within the culinary team.
  

• Identifies and introduces new culinary techniques.
  

• Stays current on developing trends in the food and beverage industry including but not limited to the restaurant industry.
  
  
• COLLABORATION AND COMMUNICATION

• Collaborates closely with food and beverage managers, chefs at our other food services, and other relevant stakeholders to align culinary offerings with organizational objectives.
  

• Communicates effectively with team members, management, and suppliers to ensure seamless coordination and operation.
  
  Job Type: Full-time
  
  Pay: Php80,000.00 - Php120,000.00 per month
  
  Benefits:
• Additional leave

Company Christmas gift

• Company events

Employee discount

• Flexible schedule

On-site parking

• Pay raise

Promotion to permanent employee

• Staff meals provided

Schedule:

• 8 hour shift

Day shift

• Overtime

Supplemental Pay:

• 13th month salary

Commission pay

Education:

• Bachelor's (Preferred)

Experience:

• Head chef or Executive Chef: 10 years (Required)

License/Certification:


Certificate of Employment from previous Job (Preferred)