Key Responsibilities:- Menu Planning and Development:
Develop seasonal menus that reflect culinary trends and meet the expectations of guests.- Ensure menu items are cost-effective and align with budgetary constraints.
Food Preparation and Cooking:- Oversee food preparation activities to ensure high-quality dishes are served promptly.
Monitor portion control and presentation standards.Team Leadership:
Supervise and motivate kitchen staff, including chefs, cooks, and assistants.
- Conduct training sessions to maintain high culinary standards and safety protocols.
Inventory and Cost Management:
- Manage kitchen inventory levels and ordering to minimize waste and control costs.
Monitor food costs and labor expenses to meet financial targets.
- Health and Safety Compliance:
Ensure compliance with sanitation and safety regulations.- Maintain cleanliness and organization of the kitchen and storage areas.
Collaboration:- Coordinate with restaurant management and front-of-house staff to ensure smooth service and guest satisfaction.
Collaborate with suppliers and vendors to source high-quality ingredients.Creative Development:
Experiment with new recipes and techniques to innovate menu offerings.
- Stay updated with industry trends and incorporate them into the culinary offerings.
- Skills and Qualifications:
Proven experience as a Head Chef or Executive Chef in a similar environment.
- Excellent leadership and organizational skills.
Strong understanding of various cooking methods, ingredients, equipment, and procedures.- Knowledge of food safety regulations.
Creativity and passion for culinary arts.
- Ability to work under pressure and manage a diverse team.
* Culinary degree or relevant certification is often preferred.
Job Type: Full-time
Pay: Php35,
- 00 - Php45,000.00 per month
