Demi Chef - Japanese Restaurant

Filinvest Development Corporation; Lapu-Lapu; On-site; PHP 334,800 - 446,400; Full time

Job summary

A leading hospitality company in the Philippines is seeking a Demi Chef for its Japanese Restaurant. In this role, you will coordinate the preparation of high-quality Japanese dishes, ensure adherence to standards set by the Executive Chef, and monitor food presentation and timing. Ideal candidates will have experience in Japanese cuisine and strong skills in teamwork and organization. This position offers a dynamic kitchen environment with opportunities for creativity and career growth.

Qualifications

• Experience in Japanese cuisine and cooking techniques.
• Strong organizational and multitasking skills.
• Ability to work collaboratively in a kitchen environment.

Responsibilities

• Coordinate and supervise food preparation in the kitchen.
• Analyze customer feedback to improve food quality.
• Monitor food presentation and timing according to recipes.

Job description

About the job Demi Chef - Japanese Restaurant

FILINVEST COMPANY: CRIMSON RESORT & SPA MACTAN

JOB SUMMARY:

In accordance with the policies, procedure and standards of Chroma Hospitality and Crimson Resort & Spa, Mactan, and under the direct supervision of the Chef de Partie, this position is responsible for coordinating, supervising, and participating in the preparation of Japanese hot and/or cold food within the assigned Kitchen, ensuring that the quality of work conforms with the standards set by the Executive Chef.

JOB DESCRIPTION:

• Analyses customer feedback on food quality and serving timings.
• Coordinates with Restaurant Supervisor regarding customer questionnaire analysis.Controls payroll cost and over staffing
• Meets customers whenever possible.
• Practices maximum flexibility and creativity when dealing with special customers.
• Monitors food preparation, presentation and timing in accordance with standard recipes.
• Monitors Captains orders.
• Controls the food dispense area during meal periods.
• Assists in food preparation as needed or as required.
• Minimizes spoilage, waste and over production.
• Controls payroll cost and over staffing
• Prepares Market List for the Section
• Oversees the preparation of mis-en-place.
• Checks par stock of cooking supplies and equipment.