Chef

Li Dien Promotions & Employment Services Inc.; Manila; On-site; PHP 360,000 - 520,000; Full time

Job summary

A reputable employment services company in Metro Manila is seeking a skilled chef to manage kitchen operations including menu planning and food preparation. The ideal candidate must ensure high-quality food service while supervising and training kitchen staff. Responsibilities involve creating recipes, managing inventory, and adhering to health regulations. This is a dynamic role requiring strong leadership in a fast-paced environment.

Qualifications

• Experience in menu planning, food preparation, kitchen management, and staff supervision.
• Responsible for ensuring high quality, safe, and timely food service while controlling costs.

Responsibilities

• Create new dishes, plan menus, and design daily specials.
• Cook, season, and present dishes, overseeing all stages from ingredient prep to final plating.
• Set up stations, manage inventory, order supplies, control food costs, and maintain equipment.
• Supervise, train, mentor, schedule, and delegate tasks to kitchen staff.
• Ensure high food quality, consistency, and adherence to all health, safety, and sanitation regulations.
• Coordinate with waitstaff, manage workflow during busy periods, and resolve kitchen issues.

Skills

Menu planning

Food preparation

Kitchen management

Staff leadership

Hygiene & sanitation

Cost control

Job description

A chef's job involvesmenu planning, food preparation, kitchen management , and staff supervision, ensuring high-quality, safe, and timely food service while controlling costs, managing inventory, and maintaining hygiene standards in a fast-paced environment. Responsibilities scale with seniority, from cooking and plating to developing recipes, budgeting, hiring, and training junior staff.

Core Responsibilities

• Menu & Recipe Development: Create new dishes, plan menus, and design daily specials.
• Food Preparation: Cook, season, and present dishes, overseeing all stages from ingredient prep to final plating.
• Kitchen Management: Set up stations, manage inventory, order supplies, control food costs, and maintain equipment.
• Staff Leadership: Supervise, train, mentor, schedule, and delegate tasks to kitchen staff.
• Quality & Safety: Ensure high food quality, consistency, and adherence to all health, safety, and sanitation regulations.
• Operations: Coordinate with waitstaff, manage workflow during busy periods, and resolve kitchen issues.