JOB DESCRIPTION
- Develop and implement menus, including specials and seasonal offerings
- Supervise and train kitchen staff, including sous chefs, line cooks, and prep cooks
- Oversee food preparation and ensure that dishes are prepared to the highest standards
- Manage food costs by creating and maintaining budgets, monitoring inventory, and minimizing waste
- · Maintain kitchen cleanliness and safety by following all food safety and sanitation guidelines
- Collaborate with restaurant management to ensure the smooth operation of the kitchen and to develop new dishes and menu items
- Stay up-to-date with culinary trends and techniques
- Schedule kitchen staff and manage payroll
- Ensure that all equipment is in good working condition and coordinate with maintenance staff to address any issues
- Manage relationships with food suppliers and negotiate prices and delivery schedules
QUALIFICATIONS
- High school diploma or equivalent.
- At least 10 years of experience in a similar role in a fine-dining restaurant or hotel kitchen
- Proven ability to lead a team and delegate tasks effectively
- Strong knowledge of food safety and sanitation guidelines
- Excellent communication and interpersonal skills
- Strong organizational and management skills
- Willingness to work flexible hours, including weekends and holidays
- Formal culinary education or training is required, such as a degree or diploma from a culinary school or apprenticeship program
- Certification from a recognized culinary association is preferred, but not required.
Job Type: Full-time
Pay: Php90,000.00 per month
Benefits:
- Additional leave
- Company events
- Employee discount
- Opportunities for promotion
- Transportation service provided
Work Location: In person