A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution.

Key Responsibilities:

1. Kitchen Leadership & Supervision

1. Lead, supervise, and motivate the entire kitchen team.
2. Conduct weekly kitchen meetings to align staff on operations, feedback, and updates.
3. Provide performance feedback and mentoring to cooks and kitchen staff.
4. Facilitate staff development and kitchen team training programs.

2. Food Quality & Preparation

1. Ensure all dishes meet company quality and presentation standards before being served.
2. Follow and enforce standardized recipes and portion sizes.
3. Coordinate with R&D for implementation of new menu items.

3. Inventory & Cost Control

1. Monitor and manage inventory levels to ensure adequate stock of ingredients and supplies.
2. Coordinate with purchasing staff for food ordering and restocking.
3. Implement strategies to minimize food wastage and control kitchen costs.

4. Sanitation & Safety Compliance

1. Ensure the kitchen complies with all food safety, hygiene, and sanitation standards.
2. Enforce proper food handling and storage practices.
3. Lead the kitchen team to successfully pass internal and external food audits.

- SSS E1 / E4 / E6

- Pag-IBIG MDF or ID

- PhilHealth MDR or ID

- TIN ID / BIR Form 1902 / 1904 / 1905

- 2x2 ID pic (4 pcs) & 1x1 ID pic (2 pcs)

- NBI or Police Clearance

- Physical Exam (Stool, X-ray, Urinalysis, Drug Test)

- Health Certificate/Card