HEAD CHEF/COOK

TAKAMIYA FOOD CORPORATION; Bacoor; On-site; PHP 600,000 - 900,000; Full time

Job summary

TAKAMIYA FOOD CORPORATION in Cavite is seeking a Head Chef to lead kitchen operations, ensure dish quality, and uphold safety and sanitation standards. You will train staff, manage recipes, and drive cost control in a fast-paced environment.

Responsibilities include menu development, inventory, purchasing, reporting, and collaboration with management and service teams to maintain consistent, high-quality meals from prep to plating.

Responsibilities

• Prepare all dishes according to approved recipes, cooking methods, temperatures, and presentation standards.
• Maintain consistency in taste, quality, appearance, and portion size.
• Conduct quality checks and ensure proper food handling, storage, labeling, and sanitation.
• Follow standardized recipes and exact ingredient measurements for all menu items.
• Maintain correct portion sizes to ensure consistency and control food costs.
• Monitor ingredient usage, minimize waste, and update recipes when required.
• Maintain high standards of food quality, cleanliness, organization, and presentation.
• Ensure compliance with food safety, sanitation, and personal hygiene requirements.
• Check ingredient freshness and ensure kitchen equipment is clean, safe, and properly maintained.
• Prepare daily production, inventory, food waste, and operational reports.
• Report damaged, expired, missing, or substandard ingredients and equipment issues.
• Monitor food costs, staff concerns, customer complaints, and other operational variances.
• Coordinate with approved suppliers and ensure orders meet required quality, quantity, and specifications.
• Inspect deliveries for freshness, condition, quantity, and compliance with standards.
• Monitor supplier performance and recommend alternatives when quality, availability, or pricing is unsatisfactory.
• Conduct regular stock counts and maintain accurate inventory records.
• Monitor stock levels, expiration dates, and proper FIFO/FEFO storage procedures.
• Coordinate replenishment orders according to actual usage, stock levels, and forecasted requirements.
• Develop, maintain, and implement standardized recipes and preparation procedures.
• Assist in menu development, seasonal specials, ingredient selection, and food-cost calculations.
• Ensure all menu items can be produced consistently according to approved quality and portion standards.
• Lead, train, supervise, and assign duties to all kitchen staff.
• Monitor staff performance, productivity, discipline, hygiene, and compliance with kitchen procedures.
• Ensure proper staffing, station coverage, and effective teamwork during daily and peak operations.
• Monitor food costs and ensure performance remains within the approved target.
• Identify over-portioning, excessive ingredient usage, spoilage, and unnecessary waste.
• Implement cost-control and waste-reduction measures while maintaining food quality.
• Take overall responsibility for kitchen operations, food quality, and service readiness.
• Coordinate effectively with management, purchasing, service staff, and other departments.
• Lead by example and maintain high standards of professionalism, cleanliness, discipline, and accountability.

Job description

HEAD CHEF — KEY RESPONSIBILITIES & STANDARDS

1. Cooking & Food Preparation

• Prepare all dishes according to approved recipes, cooking methods, temperatures, and presentation standards.

• Maintain consistency in taste, quality, appearance, and portion size.

• Conduct quality checks and ensure proper food handling, storage, labeling, and sanitation.

2. Measurements & Portion Control

• Follow standardized recipes and exact ingredient measurements for all menu items.

• Maintain correct portion sizes to ensure consistency and control food costs.

• Monitor ingredient usage, minimize waste, and update recipes when required.

3. Kitchen Standards

• Maintain high standards of food quality, cleanliness, organization, and presentation.

• Ensure compliance with food safety, sanitation, and personal hygiene requirements.

• Check ingredient freshness and ensure kitchen equipment is clean, safe, and properly maintained.

4. Reports & Documentation

• Prepare daily production, inventory, food waste, and operational reports.

• Report damaged, expired, missing, or substandard ingredients and equipment issues.

• Monitor food costs, staff concerns, customer complaints, and other operational variances.

5. Suppliers & Purchasing

• Coordinate with approved suppliers and ensure orders meet required quality, quantity, and specifications.

• Inspect deliveries for freshness, condition, quantity, and compliance with standards.

• Monitor supplier performance and recommend alternatives when quality, availability, or pricing is unsatisfactory.

6. Inventory Management

• Conduct regular stock counts and maintain accurate inventory records.

• Monitor stock levels, expiration dates, and proper FIFO/FEFO storage procedures.

• Coordinate replenishment orders according to actual usage, stock levels, and forecasted requirements.

7. Menu & Recipe Management

• Develop, maintain, and implement standardized recipes and preparation procedures.

• Assist in menu development, seasonal specials, ingredient selection, and food-cost calculations.

• Ensure all menu items can be produced consistently according to approved quality and portion standards.

8. Staff Management

• Lead, train, supervise, and assign duties to all kitchen staff.

• Monitor staff performance, productivity, discipline, hygiene, and compliance with kitchen procedures.

• Ensure proper staffing, station coverage, and effective teamwork during daily and peak operations.

9. Food Cost & Waste Control

• Monitor food costs and ensure performance remains within the approved target.

• Identify over-portioning, excessive ingredient usage, spoilage, and unnecessary waste.

• Implement cost-control and waste-reduction measures while maintaining food quality.

10. Leadership & Accountability

• Take overall responsibility for kitchen operations, food quality, and service readiness.

• Coordinate effectively with management, purchasing, service staff, and other departments.

• Lead by example and maintain high standards of professionalism, cleanliness, discipline, and accountability.