Qualification:
- Graduate of Culinary Arts/ HRM
At 3 years experience working in Resort/Hotels/Chain Restaurants preferably in a Fine Dining restaurant- Knowledgeable in Continental cuisine
Duties and Responsibilities:
- Leads kitchen team in absence of the Executive Chef
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance- Keeps cooking stations stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards- Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
- Assists head chef with menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Job Type: Full-time
Pay: Php14,- 30 - Php43,659.44 per month
Benefits: - Company events
Free parking
Promotion to permanent employeeSchedule:Supplemental Pay: Overtime pay
* Performance bonus
