Commissary Head Cook

JPSC Group Holdings INC.; Metro Manila; Presencial; PHP 670 000 - 1 004 000; Tempo integral

Resumo da oferta

JP Foodlab Group Corp. is seeking a seasoned Commissary Head Cook to lead daily operations of our commissary kitchen in Makati City, Metro Manila. This on-site, full-time role supports our growing restaurant portfolio with a focus on quality, efficiency and cost control.

You will plan, coordinate and oversee food preparation, manage inventories and budgets, uphold food safety standards, and mentor a team of kitchen staff to deliver consistent results across multiple outlets.

Qualificações

• Minimum 2 years of experience as a head cook or chef in a high-volume kitchen.
• Strong knowledge of cooking techniques and kitchen management.
• Leadership and people management skills to train and supervise staff.
• Excellent time management and problem-solving abilities.
• Understanding of food safety regulations and quality control.
• Creativity and passion for innovative culinary concepts.
• Ability to manage budgets and drive cost efficiencies.

Responsabilidades

• Plan, coordinate and oversee all commissary kitchen food prep and plating.
• Develop workflows and production schedules for daily meal needs.
• Monitor inventory, liaise with suppliers, and manage ordering.
• Ensure food safety and hygiene standards; train kitchen staff.
• Collaborate on new menu items and recipe improvements.
• Analyze kitchen performance and drive process improvements.
• Manage commissary budget and cost-control measures.

Conhecimentos

Kitchen leadership

Food safety

Inventory management

Budgeting

Staff training

Menu development

Process improvement

Descrição da oferta de emprego

As the Commissary Head Cook at JP Foodlab Group Corp., you will oversee the daily operations of the company's commissary kitchen, ensuring the efficient and consistent production of high-quality meals for our growing restaurant portfolio. This full-time, on-site position is based in Makati City Metro Manila and is a key role in supporting our culinary operations and strategic growth.

What you'll be doing

• Plan, coordinate and oversee all food preparation, cooking, and plating activities in the commissary kitchen

• Develop and implement efficient kitchen workflows and food production schedules to meet the daily meal requirements of our restaurants

• Monitor food inventory levels, liaise with suppliers, and manage ordering to maintain appropriate stock levels

• Ensure strict adherence to food safety and hygiene standards, and oversee the training and supervision of kitchen staff

• Collaborate with the Commissary Head and Commissary Line cook to create new menu items and improve existing recipes

• Analyze kitchen performance metrics, identify areas for improvement, and implement process enhancements

• Manage the commissary kitchen budget and oversee cost control measures

What we're looking for

• Minimum 2 years of experience as a head cook or chef in a high-volume commercial kitchen or commissary.

• In-depth knowledge of food preparation, cooking techniques, and kitchen management best practices

• Strong leadership and people management skills, with the ability to train, motivate and supervise a team of kitchen staff

• Excellent time management, problem-solving, and decision-making abilities

• Thorough understanding of food safety regulations and quality control measures

• Creativity and a passion for developing innovative culinary concepts

• Strong commercial acumen, with the ability to manage budgets and drive cost efficiencies