RESPONSIBILITIES:- Responsible for meal costing, planning, and preparation.
Direct Kitchen operations, including food preparation cooking and clean up.- Approving and polishing dishes to be serve to clients.
Creating menu items, recipes and developing dishes ensuring variety and quality.
- Supervising kitchen staff with their daily routine, positioning and scheduling.
Determining food inventory needs, stocking, and ordering.- Maintaining good condition of all machine and equipment inside the kitchen.
Ultimately responsible for ensuring that the kitchen meets all regulations including sanitary and food safety guidelines.
- Responsible for ensuring implementation of health and safety and food hygiene practices in food preparation.
Perform other tasks that the superiors may assign from time to time.
Associate degree in Culinary Arts or equivalent.- At least 3 years work experience in Kitchen Management position.
Significant experience as Head Cook / Chef or Line Cook.
- Certification in HACCP / Servsafe or any food handler safety and sanitation workshops is a plus.
Strong leadership skills and team player.- Strong attention to detail.
Can work under pressure.
- Experience in the use of kitchen equipment.
Ability to produce excellent and high-quality food.- Ability to work unsupervised and deliver quality work.
Excellent customer service skills.
- Flexibility to work in a shifting schedule, weekends and holidays.
- WORKING SCHEDULE: 6 days / week
Job Type: Full-time
Pay: Php17,
- 00 per month
Experience:
Cook: 1 year (Preferred)
