Head Chef

JOB DESCRIPTION Division Restaurant Reports to Executive Chef

Head Chef

Subdivision Culinary Supervises: BOH
Department Operation Location BGC/ MAKATI
Document Code Key

Relationships Asst of Executive Chef

POSITION SUMMARY
The Head Chef will oversee kitchen operations, and prepare or coordinate the preparation of food ordered by guests.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1.Ensuring that the standard & quality of the food production is maintained at the highest level at all times.
2.Prepare and cook Korean style premium pizza & pasta.
3.Assist the Executive chef & support kitchen operation.
4.Determining food inventory needs, stocking and ordering
5.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
6.Being responsible for health and safety
7.Being responsible for food hygiene practiced

QUALIFICATIONS AND REQUIREMENTS
Job Requirements
Education
 Bachelors/College Degree in Food & Beverage Services Management or Culinary.
Work experience
 At least 3-4 years of relevant experience in a fine dining or hotel in F & ;B related service environment

Relevant skills
• The ability to constantly perform well in a high-pressure and fast-paced environment
• Excellent organizational skills to ensure the smooth running of a kitchen
• In-depth knowledge of all the sections in a kitchen to efficiently manage operations
• Strong leadership skills to effectively manage and motivate a kitchen team
• Solid financial acumen, including the ability to manage a budget
• Creativity and superior culinary skills to create exceptional dishes for an establishment’s menu

Location : BGC or Makati
Work Schedule : 6 days/ a week or with 1 Rest Day
Salary Range : 30,000.00 or negotiable…