Head Chef

Perpet Pilipinas Corp; Parañaque; On-site; PHP 279,000 - 446,400; Full time

Job summary

A catering company in the Philippines is seeking a Head Chef to oversee kitchen operations and manage staff. Responsibilities include menu design, maintaining food quality, and ensuring compliance with hygiene standards. The ideal candidate has a degree in culinary arts and 1-2 years of experience in a similar role. The position is located in BGC Taguig City.

Qualifications

• Minimum 1-2 years experience as Head Chef.
• Proficient in managing kitchen staff and operations.
• Excellent taste, presentation, and hygiene standards.

Responsibilities

• Lead and supervise all kitchen staff.
• Design and update menus with seasonal ingredients.
• Ensure adherence to health and safety regulations.

Skills

Leadership

Customer service

Menu design

Inventory management

Training

Education

Degree in Culinary arts, Hospitality management, or professional cookery

Job description

The Head Chef is responsible for overseeing the kitchen operations, ensuring the quality and consistency of food preparation and presentation, and managing kitchen staff. This role involves planning menus, maintaining kitchen hygiene standards, managing inventory and costs, and ensuring compliance with health and safety regulations.

Responsibilities

1. Lead and supervise all kitchen staff including sous chefs, line cooks, and prep staff.
2. Design and update menus in collaboration with the management team, incorporating seasonal and local ingredients.
3. Ensure all dishes are prepared to the highest standards of taste, presentation, and hygiene.
4. Maintain strict control over food quality, portion size, and waste.
5. Monitor kitchen inventory and place orders to ensure stock levels are maintained without excess.
6. Train, mentor, and evaluate kitchen staff performance.
7. Ensure compliance with all health, safety, and hygiene regulations.
8. Collaborate with front-of-house staff for smooth service coordination.
9. Maintain a clean and organized kitchen environment.
10. Develop and control budgets and labor costs to meet financial goals.

Qualifications

1. Degree in any of the following: Culinary arts, Hospitality management or professional cookery.
2. A minimum of 1-2 years’ experience as Head Chef.
3. Strong leadership and customer management abilities.
4. Customer service-oriented with in-depth knowledge of basic business management processes.
5. Able to work under pressure
6. Willing to be assigned in BGC Taguig City