Head Chef

The Moment Group; Pampanga; On-site; PHP 334,800 - 558,000; Full time

Job summary

The Moment Group in Pampanga is seeking a qualified candidate to oversee daily kitchen operations and lead the BOH team. Responsibilities include managing inventory levels, ensuring compliance with food safety standards, and supporting recipe standardization. The ideal candidate will have a Bachelor's degree and at least 2 years of leadership experience in a restaurant setting. Strong communication skills and a solid understanding of BOH operations are essential for this role. A competitive compensation package will be offered.

Qualifications

• Bachelor’s degree in Hotel and Restaurant Management, Hospitality Management, or related course.
• Minimum of 2 years leadership experience in a restaurant setting.
• Strong background in BOH operations, including order management and inventory.

Responsibilities

• Oversee daily kitchen operations to ensure efficiency and food quality.
• Lead and train BOH staff, fostering a culture of teamwork and accountability.
• Monitor inventory levels, forecast needs, and manage ordering schedules.

Skills

Leadership experience

BOH operations

Interpersonal skills

Communication skills

P&L reporting

Education

Bachelor’s degree in Hotel and Restaurant Management

Job description

Job Description

• Oversee daily kitchen operations to ensure efficiency and food quality.
• Lead and train BOH staff, fostering a culture of teamwork and accountability.
• Monitor inventory levels, forecast needs, and manage ordering schedules.
• Ensure compliance with food safety and sanitation standards.
• Collaborate with management on cost control strategies and operational improvements.
• Support recipe standardization and menu costing initiatives.

Qualifications

• Bachelor’s degree in Hotel and Restaurant Management, Hospitality Management, or any related course.
• Open to undergraduates with relevant experience.
• Minimum of 2 years leadership experience in a restaurant setting.
• Strong background in BOH operations, including order management, inventory, scheduling, and team supervision.
• Proficient in P&L reporting, COGS/FCPC, menu and recipe costing.
• Proven ability to manage operating costs within budget.
• Excellent interpersonal and communication skills.