Head Chef

Job Summary

The Head Chef is responsible for overseeing the overall kitchen operations, ensuring consistent food quality, efficient service, and compliance with food safety and sanitation standards. The role leads the culinary team, manages kitchen performance, controls food costs, and ensures that all dishes meet the restaurant’s standards for taste, quality, and presentation.

Duties and Responsibilities

• Kitchen Operation

• Oversee daily kitchen operations, ensuring proper workflow, station readiness, efficient service, and consistent execution of all menu items.

• Team Leadership

• Lead, supervise, and develop the kitchen team by providing training, coaching, and clear direction while maintaining discipline and teamwork.

• Food Quality & Standards

• Ensure all dishes consistently meet established standards for taste, portioning, quality, temperature, and presentation.

• Menu Development

• Develop and improve menu items, recipes, and seasonal offerings in coordination with management while maintaining the restaurant’s concept and culinary standards.

• Inventory & Cost Control

• Monitor food inventory, portioning, purchasing requirements, and food costs while implementing measures to minimize waste and maintain profitability.

• Food Safety & Sanitation

• Ensure strict compliance with food safety, hygiene, sanitation, and proper food handling procedures throughout the kitchen.

• Staffing & Scheduling

- Assist in determining manpower requirements, preparing kitchen schedules, assigning stations, and monitoring staff attendance and performance.

• Kitchen Training

• Conduct regular training and coaching to improve the culinary skills, product knowledge, and overall performance of the kitchen team.

• Service Coordination

• Work closely with the Restaurant Manager and front-of-house team to ensure smooth service, timely order execution, and effective resolution of operational concerns.

• Reporting & Administration

• Prepare and review kitchen-related reports, including inventory, wastage, food costs, and operational concerns, and provide updates to management.

• Equipment & Maintenance

• Ensure proper use and maintenance of kitchen equipment and promptly report repairs, damages, or safety concerns.

• Professional Conduct

• Lead by example by demonstrating professionalism, discipline, accountability, and respect while maintaining a positive and productive kitchen environment.

Qualifications:

• Minimum of 4 years of experience as a Head Chef in a restaurant, hotel, or comparable F&B establishment.
• Proven experience managing and leading a professional kitchen team.
• Strong knowledge of kitchen operations, food preparation, and service execution.
• Excellent knowledge of food safety, sanitation, and proper food handling practices.
• Strong understanding of food costing, portion control, inventory, and waste management.
• Demonstrated experience in menu development, recipe standardization, and quality control.
• Strong leadership, communication, and team management skills.
• Ability to work effectively in a fast-paced and high-pressure restaurant environment.
• Strong organizational and problem-solving skills.
• Culinary degree, diploma, or relevant professional training is an advantage.
• Willing to work flexible hours, including weekends and holidays, as required by restaurant operations.

Pay: Php70,000.00 - Php80,000.00 per month

Benefits:

• Employee discount
• Flexible schedule
• Opportunities for promotion

Work Location: In person