Head Chef

Taqueria Franco Inc; Makati; On-site; PHP 450,000 - 650,000; Full time

Job summary

Taqueria Franco Inc in the Philippines is seeking a Kitchen Operations Manager to lead day-to-day culinary operations. You will be responsible for planning seasonal menus, approving dishes, and maintaining high standards of presentation and taste across all menu items.

Responsibilities include inventory management, supplier negotiations, cost control, staff leadership, and ensuring compliance with food safety regulations while maintaining equipment and addressing customer concerns promptly.

Responsibilities

• Menu Planning & Development: Create seasonal menus, develop new dishes, and ensure variety and quality.
• Food Preparation Oversight: Direct and control the food preparation process; approve dishes before service.
• Quality Control: Ensure dishes meet presentation and taste standards.
• Inventory & Supplier Management: Order stock, negotiate with suppliers, and maintain consistent supply.
• Cost Control: Manage kitchen budgets, monitor food costs, and minimize waste.
• Staff Leadership: Hire, train, supervise, and motivate kitchen staff; manage schedules and workload.
• Compliance: Maintain food safety, hygiene, and sanitation standards in line with regulations.
• Equipment Maintenance: Oversee kitchen equipment upkeep and arrange repairs.
• Customer Issue Resolution: Handle complaints related to food quality or service.

Job description

• Menu Planning & Development: Create seasonal menus, develop new dishes, and ensure variety and quality.

• Food Preparation Oversight: Direct and control the food preparation process; approve dishes before service.

• Quality Control: Ensure dishes meet presentation and taste standards.

• Inventory & Supplier Management: Order stock, negotiate with suppliers, and maintain consistent supply.

• Cost Control: Manage kitchen budgets, monitor food costs, and minimize waste.

• Staff Leadership: Hire, train, supervise, and motivate kitchen staff; manage schedules and workload.

• Compliance: Maintain food safety, hygiene, and sanitation standards in line with regulations.

• Equipment Maintenance: Oversee kitchen equipment upkeep and arrange repairs.

• Customer Issue Resolution: Handle complaints related to food quality or service.