Café Chef (Full time, Guiguinto)

Kwanii; Philippines; Vor Ort; PHP 279.000 - 334.800; Vollzeit

Benefits dieser Stelle

13th Month pay

Paid time off

Maternity or Paternity leave

HMO upon regularization

Life insurance upon regularization

MediCash for personal use

Meal allowance

Birthday Treats

Company events

Career advancement

Zusammenfassung

Kwanii Café seeks a Café Chef to lead breakfast and brunch operations, ensuring high-quality, consistent dishes and efficient kitchen management. You will supervise staff, develop recipes, and maintain strict safety and hygiene standards.

Responsibilities include menu development, portion control, inventory management, and collaboration with front-of-house to optimize service flow while mentoring junior cooks and ensuring profitability.

Qualifikationen

• Bachelor's/Diploma in Culinary Arts or related certification.
• 3-5 years culinary, with 2 years in supervisory role in café/restaurant.
• Proven menu development for breakfast/brunch.
• Strong knowledge of cooking techniques, equipment, and international breakfasts.
• HACCP and health compliance knowledge.
• Leadership and team management with motivational skills.
• Organization and multi-priority management in fast-paced env.
• Inventory, cost control, and budgeting proficiency.
• Attention to detail in food prep and quality.
• Availability for early mornings, weekends, holidays.
• Strong communication and interpersonal skills.

Aufgaben

• Oversee kitchen operations and ensure consistent quality across menu items.
• Develop and refine breakfast and brunch items with seasonal ingredients.
• Create standardized recipes, portions, and plating guidelines.
• Ensure all dishes meet quality standards before service.
• Conduct taste tests and quality checks during service.
• Innovate new menu items based on trends and feedback.
• Lead, train, and supervise kitchen staff.
• Create staff schedules for peak hours.
• Conduct regular training on cooking techniques and safety.
• Monitor performance and implement improvements.
• Foster positive kitchen culture and resolve conflicts.
• Coordinate with management and front-of-house for service flow.
• Participate in meetings and contribute to café growth.

Kenntnisse

Leadership

Team management

Menu development

Food safety knowledge

Inventory management

Cost control

Communication

Staff training

Scheduling

Ausbildung

Bachelor's Degree in Culinary Arts

Diploma in Hotel and Restaurant Management

Food Technology certification

Tools

Kitchen management software

Point-of-sale systems

Jobbeschreibung

As a Café Chef, you excel in preparing high-quality culinary offerings with precision and speed, demonstrating a proficiency in kitchen management for flawless dining experience. Your culinary expertise combined with strong leadership skills ensures smooth kitchen operations, consistent food excellence, and a positive team culture that contributes significantly to the café's reputation and success.

Responsibilities: Kitchen Operations & Food Quality

• Oversee all kitchen operations and food preparation, ensuring consistent quality, taste, and presentation across all menu items.
• Develop, test, and refine breakfast and brunch menu items, incorporating seasonal ingredients and customer preferences.
• Create and maintain standardized recipes, portion controls, and plating guidelines for all menu items.
• Ensure all dishes meet quality standards before being served to customers.
• Conduct regular taste tests and quality checks throughout service periods.
• Innovate and introduce new menu items based on culinary trends, customer feedback, and seasonal availability.

Team Leadership & Management

• Lead, train, and supervise kitchen staff including Junior Cooks, Kitchen Assistants, and Kitchen Helpers.
• Create staff schedules ensuring adequate coverage during peak breakfast and brunch hours.
• Conduct regular training sessions on cooking techniques, food safety, and kitchen procedures.
• Monitor team performance, provide constructive feedback, and implement improvement plans.
• Foster a positive, collaborative kitchen culture that motivates staff and maintains high morale.
• Handle disciplinary matters and resolve conflicts within the kitchen team professionally.

Inventory & Cost Management

• Manage inventory levels, conduct regular stock counts, and minimize food waste through proper portioning and storage.
• Establish and maintain relationships with suppliers to ensure quality ingredients at competitive prices.
• Monitor food costs, analyze variance reports, and implement cost-control measures without compromising quality.
• Create purchasing orders and manage stock rotation using FIFO (First In, First Out) method.
• Track and analyze kitchen expenses, identifying opportunities for cost savings and efficiency improvements.
• Set and maintain food cost targets in alignment with café profitability goals.

Food Safety & Compliance

• Ensure strict compliance with all food safety regulations, health codes, and HACCP standards.
• Maintain immaculate kitchen cleanliness and sanitation standards at all times.
• Conduct regular equipment inspections and coordinate maintenance and repairs.
• Implement and monitor proper food storage, temperature control, and labeling procedures.
• Lead kitchen safety initiatives and ensure all staff follow safety protocols.
• Prepare for and manage health inspections, ensuring full compliance with regulatory requirements.

Collaboration & Communication

• Work closely with café management to align kitchen operations with overall business objectives.
• Coordinate with front-of-house team to ensure smooth service flow and customer satisfaction.
• Communicate effectively with staff about daily specials, menu changes, and operational updates.
• Handle customer feedback regarding food quality and make necessary adjustments.
• Participate in management meetings and contribute to strategic planning for café growth.

Desirable Skills and Experience

Must-haves

• Bachelor's Degree or Diploma in Culinary Arts, Hotel and Restaurant Management, Food Technology, or equivalent professional culinary certification.
• At least 3-5 years of culinary experience with minimum 2 years in a supervisory or managerial role, preferably in a café, restaurant, or hotel breakfast/brunch operation.
• Proven track record of menu development and recipe creation for breakfast/brunch service.
• Strong knowledge of various cooking techniques, kitchen equipment, and international breakfast cuisines.
• Comprehensive understanding of HACCP, food safety regulations, and health compliance standards.
• Excellent leadership and team management skills with ability to motivate and develop kitchen staff.
• Strong organizational skills with ability to manage multiple priorities in a fast-paced environment.
• Proficiency in inventory management, cost control, and kitchen operations budgeting.
• Exceptional attention to detail in food preparation, presentation, and quality control.
• Flexibility to work early mornings, weekends, and holidays as required by café operations.
• Excellent communication and interpersonal skills for cross-functional collaboration.

Nice-to-haves

• Experience as a Head Chef, Sous Chef, or Kitchen Manager in a successful café or restaurant.
• Specialty knowledge in breakfast and brunch cuisine, including pastries, eggs, pancakes, and café favorites.
• Experience with café-style plating and presentation techniques.
• Strong understanding of dietary restrictions, allergies, and special menu accommodations.
• Knowledge of current food trends, health-conscious menu options, and specialty coffee pairings.
• Experience with menu engineering and pricing strategies.
• Proficiency in kitchen management software and point-of-sale systems.
• Food costing and profit margin analysis skills.
• Crisis management experience handling kitchen emergencies and high-pressure situations.
• Culinary competition experience or professional recognitions.
• Training certifications or experience conducting culinary workshops.
• Passion for mentoring and developing junior culinary talent.
• Network of reliable suppliers and vendors in the food industry.

Perks and Benefits

• 13th Month pay
• Paid time off (PTO) for Sick Leave, Vacation Leave, Emergency Leave
• Maternity or Paternity leave
• HMO upon regularization
• Life insurance upon regularization
• MediCash for personal and dependents use
• Rice, clothing, laundry, and meal allowance
• Achievement Allowances
• Birthday Treats
• Company Events and TreatsOnline trainings/Webinars
• Career advancement and promotion opportunities

Job Type

• Full-time position
• Shifting schedule
• Managerial/Supervisory level

Schedule

• Flexible shifts including early mornings, nights, weekends, and holidays.

Salary

• Starts at PHP 25,000 to 30,000 per month