Kitchen Manager/Head Chef

Reporting to: Management

• Full job description:

The Kitchen Manager/Head Chef is responsible for overseeing the daily operations of the kitchen, including menu planning, inventory management, and staff supervision. This role requires a dynamic leader who can forecast ingredient needs, maintain healthy inventory levels, and ensure that the highest culinary standards are met. He/She will play a key role in driving the restaurant's success through exceptional cuisine, efficient kitchen management, and innovative culinary practices.

Key Responsibilities:

• Menu Planning and Development:

Design and update vegetarian menus to reflect seasonal ingredients, customer preferences, and current culinary trends.

• Create and test new vegetarian recipes, ensuring quality and consistency.

Coordinate with the management for special events, promotions, and seasonal menus.

• 2. Kitchen Operations Management:

Oversee all kitchen operations, ensuring smooth and efficient service.

• Maintain high standards of food quality, presentation, and hygiene.

Ensure compliance with health and safety regulations.

• 3. Inventory Management and Forecasting:

Forecast ingredient needs based on historical data, upcoming events, and menu changes.

• Monitor inventory levels and place orders to maintain optimal stock without overstocking.

Conduct regular inventory checks and manage waste to maximize cost efficiency.

• 4. Staff Supervision and Training:

Recruit, train, and manage kitchen staff, fostering a positive and collaborative working environment.

• Develop and implement training programs to enhance culinary skills and kitchen efficiency.

Schedule staff shifts and ensure adequate coverage during peak hours.

• 5. Financial Management:

Manage the kitchen budget, including food costs, labor costs, and overhead expenses.

• Monitor and control waste, portion sizes, and ingredient usage to maximize profitability.

Collaborate with the restaurant manager/owner to achieve financial targets.

• 6. Customer Satisfaction:

Interact with customers to gather feedback and ensure their dining experience exceeds expectations.

• Address any complaints or issues promptly and professionally.

Continuously seek ways to improve customer satisfaction through innovative menu offerings and exceptional service.

• Qualifications:

Proven experience as a Head Chef or similar role in a high-performing restaurant.

• Culinary degree or equivalent professional experience.

Strong understanding of kitchen operations, including food safety and hygiene regulations.

• Excellent leadership and management skills.

Proficiency in inventory management and forecasting.

• Ability to work under pressure and handle multiple tasks simultaneously.

Creative flair and passion for culinary excellence.

• Strong communication and interpersonal skills.

• Working Conditions:

Full-time position with flexibility to work evenings, weekends, and holidays as needed.

• Physical demands include standing for long periods, lifting heavy items, and working in a fast-paced environment.

Job Types: Full-time, Permanent

Pay: Php20,000.00 - Php30,000.00 per month

Benefits:

• Opportunities for promotion

Paid training

• Promotion to permanent employee

Staff meals provided
Schedule:

• 10 hour shift

8 hour shift

• Flextime

Holidays

• Overtime

Rotational shift

• Shift system

Weekends
Supplemental Pay:

• 13th month salary

Overtime pay
Tips