Job Description:- Review banquet event orders (BEO) daily and note any changes.
Controlling and directing the food preparation process- Approving and polishing dishes before they reach the customer. Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
Resolve issues as they arise so that customers continue to receive their orders in a timely manner
- Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers- Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
Take physical inventory of specific food items for daily inventory.
- Determining food inventory needs, stocking and ordering
Being responsible for health and safety- Being accountable for food hygiene practices
Creating menu items, recipes and developing dishes ensuring variety and quality
- Requirements and Qualifications
A bachelor's or associate degree in Culinary
- 3+ years of experience in a back-of-house management position
Excellent knowledge of all sections- Ability to produce excellent high-quality food
Good oral communication
High level of attention to detail
Job Types: Full-time, Permanent
Pay: From Php20,- 00 per month
Schedule: - Shift system
Supplemental pay types: Commission pay
* Performance bonus
