DUTIES AND RESPONSIBILITIES:
1 Manage overall kitchen operation.
2 Lay out of Concept, Promotion & Menu (Ala Carte & Banquet)
3 Maintains Food Cost Percentage Margin set by the company.
4 Checks all portion control, par stocking level, and preparation of food quality to its expected standards.
5 Ensures that Inventory is properly monitored & recorded.
6 Make sure that the quality, quantity and trimming in food preparation is of highest standard.
7 Responsible for the cleanliness of the whole kitchen area.
8 Make sure that requested items from the storeroom are received in the kitchen and are properly distributed and used.
9 Reports to the General Manager if any abnormality in the operations is observed.
10 Ensures proper handling, cleanliness and maintenance of all kitchen tools & equipment.
11 In charge of all incoming and outgoing food items and double-checks quality, prices, & correctness of size and weight.
12 Assist the receiving clerks in ensuring that only high quality raw items are received from suppliers.
13 Coordinate trainings, seminars, and gives skills development among Culinary team.
14 Enhance staff relations to promote higher moral and job satisfaction.
15 Responsible in staff evaluation, promotion, and recommendation.
16 Study & Create Concept required by the Company.
17 Leads The Research & Development Team
18 Stablish Management System, Ordering System from Central Kitchen to all Branches & Cloud Kitchen.
19 Lay out Pre-opening Policies & Procedure, & Standard Operating Procedure.
20 Perform other task given by the General Manager & Owners.
KNOWLEDGE & EXPERTISE:
Knowledge in International FUSION Cuisine Including Comfort Food, Molecular Gastronomy is an Advantage.
●Equipped Lay Out on Accurate Food Costing, Inventory, Build Cards, Recipe Cards, & Standardization System in Kitchen Operation, Knowledge on POS System
●Equipped with Pre-Opening Checklist.
●Maintains Consistency, Specifications of Raw Materials, Line Check, Brand Name, & Country of Origin of each and every Ingredients.
●Updated on Culinary Trends.
●Connected & Equipped with all the Major Supplier throughout Philippines & other Countries.
●HACCP CERTIFIED (Level 1 ,2 & 3)
●Attended yearly FOOD EXPO, HORECA , PASTRY & BAKERY EXPO
●Trained to Train
●Able to make Kitchen Floor Plan & Layout, Including Enhanced Kitchen Tools & Equipment.
●Knowledge in Menu Lay Out, Description, & Enhancement of Menu
●Professional Food Stylist
●Flexible in any Kitchen Station including Hot, Cold, & Pastry Section.
●Exposed on Dining Area attending to Guest needs.
●Frequently attending different Training & Seminar in The Hotel & Restaurant Industry
●Have People Handling Skills, & Management Skills
●Computer Literate( Word, Excel, Power Point)
●Passionate in Non Stop Learning in the Culinary Industry.
QUALIFICATIONS:
- Fluency in English is mandatory.
- Minimum years of employment in a related position in international environment
- Must be able to follow instruction
- Must be able to work as a team
- Must have leadership skills
Job Type: Full-time
Schedule:
- 8 hour shift
Work Location: In person
