Department: Operations/Restaurant

Location: Pampanga

Position : Head Chef

Immediate Superior : Manager/ Executive Chef

Responsible in creating and planning menus, overseeing the operations of the kitchen,

and ensuring the highest level of food quality.

Duties and Responsibilities

1. Control and direct the food preparation process and any other relative activities.

2. Collaborates with the rest of the team to ensure high quality of food and service.

3. Supervises the kitchen personnel and ensure the cooking standards are

implemented.

4. Supervise kitchen staff’s activities to ensure compliance with health and safety

standards, and safety protocols.

5. Maintains kitchen and food costs by controlling wastage in the kitchen.

6. Manage and train kitchen staff

7. Strict implementation of standards and systems.

8. Other tasks that may be assigned from time to time.

Requirements and Qualifications

1. Graduate from Culinary school or its equivalent.

2. Proven experience as Head Chef in a fine dining restaurant of at least 2 years.

4. Sound knowledge of proper food handling procedures by monitoring expiration,

removing of spoiled ingredients, from the freezer, stockroom.

5. Willingness to work a flexible schedule, including evenings, weekends, and holidays.

6. Familiar in industry’s best practices.

7. Strong Leadership and managerial skills.

8. Trustworthy and with high values of integrity. No bad records and integrity issues.