Head Chef

Key Responsibilities:

Kitchen Leadership

• Manage and supervise the entire kitchen and commissary team
• Train and mentor cooks and kitchen staff on food preparation, presentation, and safety standards
• Ensure all team members adhere to proper kitchen protocols and company standards

Menu Development & R&D

• Work with management on developing seasonal menus, new dishes, and product innovations
• Lead recipe development and testing, ensuring alignment with brand identity and cost targets
• Explore trends and incorporate creative ideas into the menu

Food Quality Control

• Maintain high standards in taste, consistency, and presentation for all dishes
• Perform quality checks and guide the team to execute dishes according to recipes

Production Oversight (Commissary-Based)

• Supervise large-batch food production and commissary operations
• Ensure consistency of food items prepared for dispatch to store branches
• Coordinate with purchasing and operations for production scheduling and planning

Inventory & Cost Control

• Monitor kitchen inventory and ordering needs
• Implement portion control and waste management to manage food cost efficiently
• Collaborate with the purchaser to ensure high-quality ingredients are sourced

Hygiene & Safety Compliance

• Enforce strict sanitation, hygiene, and food safety standards (in accordance with DOH regulations)
• Ensure kitchen cleanliness and compliance with local health codes

Coordination with FOH & Management

• Communicate with FOH, store staff, and management to align kitchen output with customer demand
• Address kitchen-related concerns from staff or customers when needed

Team Scheduling & Planning

• Create and adjust kitchen staff schedules based on business needs
• Ensure kitchen coverage and smooth operations during both peak and off-peak hours

Qualifications:

• At least 3–5 years of experience as a Head Chef or Senior Kitchen Leader
• Strong background in production or commissary settings is a plus
• In-depth knowledge of various cooking techniques, ingredients, and kitchen operations
• Proven experience in recipe development and team management
• Food safety certification or relevant culinary education is a plus
• Strong leadership, time management, and organizational skills
• Ability to thrive under pressure and adapt to a fast-paced work environment