Head Chef

Qualifications

• Minimum of 2 years’ experience as a Head Chef in a recognized establishment.
• At least 5 years of professional background in fine dining restaurants.
• Culinary degree or equivalent certification.
• Strong knowledge of food safety, sanitation practices, HACCP, and FSR compliance.
• Outstanding leadership and communication abilities.
• Highly creative, passionate about culinary arts, and committed to excellence.
• Willing to work flexible schedules, including weekends, holidays, and rotating shifts.

Job Description

• Menu Development: Work closely with the restaurant management to design and introduce innovative dishes.
• Training and Development: Onboard and mentor new kitchen staff, providing continuous guidance to ensure compliance with procedures and safety standards.
• Food Preparation: Deliver menus punctually, following recipes, plating standards, and presentation requirements.
• Inventory & Ordering: Manage daily food ordering, maximize ingredient utilization to reduce waste, oversee stock rotation, and ensure cost efficiency.
• Safety & Hygiene: Uphold strict kitchen cleanliness and food safety standards.
• Team & Compliance: Enforce adherence to hotel policies and staff handbook, ensuring smooth and efficient departmental operations.

Job Types: Full-time, Permanent

Pay: Php28,000.00 - Php35,000.00 per month

Benefits:

• Additional leave
• Employee discount
• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided

Experience:

• Head Chef: 2 years (Required)
• professional background in fine dining restaurant: 5 years (Required)

License/Certification:

• Culinary degree or equivalent certification (Preferred)

Work Location: In person