Chef De Cuisine - All Day Dining

Sureste Properties Inc.; Naga; On-site; PHP 480,000 - 640,000; Full time

Job summary

Sureste Properties Inc. is seeking an experienced Executive Chef to lead and train the kitchen team in line with hotel standard recipes, quality assurance, and cost control. You will supervise culinary staff, oversee food preparation, and ensure safety and hygiene compliance.

Responsibilities include coordinating with chefs, assigning duties, managing inventory control, and maintaining vacation staffing schedules to ensure smooth operations in a fast-paced kitchen environment.

Qualifications

• Degree in Culinary Arts or equivalent.
• At least 5 years experience.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.

Responsibilities

• Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.
• Perform other duties as necessary and assigned, such as VIP parties and staff meetings
• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons
• Assign, in detail, specific duties to all employees for efficient operation of the kitchen.
• Read and employ math skills for the following recipes. Process requisitions for supplies.
• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel
• Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations
• Adhere to control procedures for cost and quality
• Report any equipment in need of repair to chef and engineering for service
• Maintain vacation schedule for proper staffing

Skills

Supervision

Training

Kitchen safety

Math skills

Education

Degree in Culinary Arts

Job description

POSITION SUMMARY

Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings
• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons
• Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items
• Read and employ math skills for the following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff so that proper coverage is maintained while keeping payroll costs in line
• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel
• Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations
• Adhere to control procedures for cost and quality
• Report any equipment in need of repair to chef and engineering for service
• Maintain vacation schedule for proper staffing

EXPERIENCE REQUIRED

• Degree in Culinary Arts or equivalent
• At least 5 years experience
• Expertise in food product, presentation, quality and preparation along with menu concept and design