Chef

QUALIFICATIONS

• Male or Female
• At least 2 years of experience as a Head Chef
• Graduate of Bachelor of Science in Culinary Arts, BS Hospitality Management major in Culinary, or any related course
• Strong leadership and team management skills
• Knowledgeable in food preparation, sanitation, and safety standards
• Ability to manage kitchen operations and delegate tasks effectively

RESPONSIBILITIES

• Oversee and manage the overall food preparation and kitchen operations
• Create and develop menus while maintaining variety and quality
• Check and approve dishes before they are served to customers
• Monitor and manage orders of ingredients, supplies, and kitchen equipment
• Coordinate necessary repairs and maintenance of kitchen equipment
• Address and resolve kitchen-related issues promptly
• Supervise, train, and guide kitchen staff
• Assign tasks and monitor staff performance and workload
• Ensure compliance with food safety, sanitation, and nutrition standards
• Promote teamwork, cooperation, and respect among kitchen staff
• Delegate responsibilities and monitor progress to ensure smooth kitchen operations