- Follow the Obic Group of Companies policies and procedures.
- Manage operations with passion, integrity, and knowledge while promoting the culture and values of the Obic Group of Companies.
- Implement new company policies and procedures by developing plans and instructing staff.
- Primarily responsible for overseeing the operations of the kitchen in the absence of the Head Cook.
- Must be proficient in each area of the kitchen with flexibility to move between positions.
- Check freshness of food and ingredients.
- Follow inventory control procedures to reduce product loss.
- Supervise and coordinate activities of cooks and other food preparation workers.
- Develop recipes and determine how to present the food.
- Plan menus and ensure uniform serving sizes and quality of meals.
- Inspect supplies, equipment, and work areas for cleanliness and functionality and arrange for repairs if necessary.
- Appraise kitchen staff performance and provide feedback to identify any problems, concerns, and opportunities for improvement.
- Hire, train, and supervise cooks and other food preparation workers.
- Order and maintain inventory of food and supplies needed to ensure efficient operations if necessary.
- Maintain high standards of quality control, hygiene, and health and safety; and ensure compliance with sanitation and safety regulations including knife handling and kitchen equipment.
- Check food quality and temperatures throughout the day to maintain Health and Safety regulations.
- Maintain cleanliness and organization throughout the kitchen.
- Demonstrate new cooking techniques and equipment to staff.
- Record production and operational data on specified forms.
- Manage time effectively and meet all job responsibilities.
- Maintain a positive work environment for employees and guests.
- Prepare foods when necessary.
- Ensure all food items are prepared according to the standards of quality, consistency, timeliness of Mesa.
- Assists the Food Dispatcher during the food preparation process to make sure that standard plating and food quality are met and polish the food for better presentation.
- Follows up the orders of the guests, and instructs the cooks which to prioritize while ensuring standards are met in the absence of the Head Cook.
- Receive and store supplies. Store supplies or goods in kitchens or storage areas.
- Maintains regular and consistent attendance and punctuality.
- Identify back-ups in the kitchen and work with managers to re-organize human resources.
- Assist in any areas of the kitchen when staffing constraints require.
- Responds to the results of the Audit and ensures that the relevant changes are executed.
- Other aspects that may be assigned by the Restaurant Manager, the Kitchen Supervisor, and senior management.
Job Type: Full-time
Pay: From Php22,000.00 per month
Benefits:
- Additional leave
- Company Christmas gift
- Company events
- Opportunities for promotion
- Paid training
- Promotion to permanent employee
Experience:
- Head Cook: 2 years (Preferred)
Work Location: In person