Head Chef (Metro Manila)

Team Leadership: Oversee daily kitchen operations, providing direction to Sous Chefs, Kitchen Supervisor, Line Cooks, Dispatchers, and Stewards.
Recipe Standardization: Ensure all kitchen staff follow established recipes and portion guidelines to maintain consistency in taste and presentation.
Quality Assurance: Conduct regular checks on dishes to ensure they are prepared and presented in line with the restaurant’s quality standards.
Staff Training: Train kitchen staff on cooking techniques, food safety standards, and proper equipment use.
Kitchen Organization: Ensure the kitchen is properly organized, with all ingredients and tools readily available for efficient service.
Health and Safety Compliance: Ensure that all health, safety, and hygiene standards are strictly adhered to, conducting regular inspections and audits.
Inventory Management: Monitor stock levels, oversee purchasing, and minimize food waste by optimizing inventory management.
Collaboration with Management: Work closely with the restaurant manager and other department heads to align kitchen operations with overall restaurant objectives.
Other duties may be assigned.