Head Chef

The Head Chef is responsible for leading the kitchen team, overseeing daily kitchen operations, maintaining food quality and presentation, managing food costs and inventory, and ensuring compliance with food safety and sanitation standards.

Key Responsibilities:

• Lead and oversee daily kitchen operations.
• Plan, prepare, and supervise food preparation and cooking.
• Ensure consistent food quality, taste, portion, and presentation.
• Develop and maintain menus and standardized recipes.
• Supervise, train, and manage kitchen staff.
• Assign kitchen duties and monitor staff performance.
• Manage food inventory, ordering, storage, and stock rotation.
• Control food costs and minimize food waste.
• Ensure proper food safety, sanitation, and hygiene practices.
• Maintain kitchen cleanliness, organization, and equipment.
• Coordinate with management to ensure smooth kitchen and restaurant operations.
• Address kitchen issues and maintain efficient service during busy periods.

Qualifications:

• At least 1 year of experience as a Head Chef.
• Culinary Arts, Hospitality Management, or related education is preferred.
• Strong knowledge of cooking techniques, menu planning, and food presentation.
• Knowledge of food cost control, inventory management, and kitchen operations.
• Strong leadership and team management skills.
• Good communication and organizational skills.
• Ability to work under pressure in a fast-paced kitchen environment.
• Willing to work flexible hours, weekends, and holidays.
• Willing to work in General Luna, Siargao Island.