Chef

M - POCHERO RESTAURANT; Cebu City; On-site; PHP 223,200 - 334,800; Full time

Benefits offered by this job

Government Mandated Benefits

Sick Leave

Vacation Leave

Job summary

A local restaurant in Cebu City is looking for an experienced Chef to oversee kitchen operations. The ideal candidate will have at least 2 years of experience in cooking, responsible for menu planning, food preparation, and managing kitchen staff. The role requires strong communication skills and a commitment to maintaining high food quality and safety standards.

Qualifications

• 2 years experience as a Chef or Cook.
• Ability to work efficiently under pressure.
• Strong knowledge of food safety standards.

Responsibilities

• Create and design appealing menus.
• Oversee and prepare dishes ensuring quality.
• Manage kitchen staff and operations.
• Adhere to health and safety regulations.
• Order and maintain stock of ingredients.
• Monitor food quality and presentation.
• Ensure timely dish preparation.
• Interact with customers for feedback.
• Manage kitchen budget and minimize waste.
• Train and mentor junior staff.

Skills

Cook Skill

Self-Starter

Kitchen Hygiene

Stewarding

Mise-En-Place

Customer Oriented

Discretion

Written Communication Skills

Verbal Communication Skills

Heavy Lifting

Attention to Details

Job description

Job Description

Government Mandated Benefits

Bereavement Leave, Maternity & Paternity Leave, Sick Leave, Vacation Leave

The responsibilities of a chef can vary depending on their position and the type of establishment, but generally, they include:

• Menu Planning: Creating and designing menus that are appealing, cost-effective, and aligned with the establishment’s concept.
• Food Preparation: Overseeing and often directly preparing dishes, ensuring the quality and consistency of food.
• Supervising Kitchen Staff: Managing and guiding other kitchen staff, such as sous chefs, cooks, and commis, to ensure smooth kitchen operations.
• Ensuring Food Safety: Adhering to health and safety regulations, ensuring food is prepared, stored, and served at safe temperatures.
• Inventory Management: Ordering and maintaining stock of ingredients, monitoring supplies, and managing food costs.
• Quality Control: Tasting and adjusting dishes, ensuring they meet the establishment’s standards for presentation, flavor, and quality.
• Time Management: Ensuring that dishes are prepared and served on time, especially during peak hours.
• Customer Interaction: In some cases, chefs may interact with customers, particularly in smaller establishments, to gather feedback or create special dishes.
• Budgeting and Cost Control: Managing the kitchen’s budget, minimizing waste, and maximizing efficiency to ensure profitability.
• Training and Development: Educating and mentoring junior staff, helping them develop their skills in the kitchen.

Overall, a chef is responsible for maintaining the highest standards of food quality, hygiene, and kitchen efficiency.

With 2years experience as a Chef or Cook

Cook Skill Self-Starter Kitchen Hygiene Stewarding Mise-En-Place Customer Oriented Discretion Written and Verbal Communication Skills Heavy Lifting Attention to Details

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