Head Cook (Byron's BGC)

Third Plate Ventures Inc; Taguig; On-site; PHP 446,000 - 670,000; Full time

Job summary

Third Plate Ventures Inc. is seeking a Head Cook to oversee the preparation, cooking, and presentation of meals to align with recipes and quality standards. You will manage inventory, control food costs, and collaborate on seasonal menus in a fast-paced kitchen.

The role requires Bacolod cuisine expertise, strong leadership, and knowledge of sanitation regulations. Ability to mentor staff and respond to customer feedback is essential, with placement in BGC, Taguig City.

Qualifications

• Bachelor’s degree preferred.
• Head Cook experience in a high‑volume kitchen.
• Extensive Bacolod cuisine expertise and regional flavors.
• Knowledge of sanitation regulations and safety standards.
• Willingness to be stationed in BGC, Taguig City.

Responsibilities

• Oversee preparation, cooking, and presentation of meals to meet recipes, portions, and quality standards.
• Ensure compliance with food safety standards and regulatory requirements.
• Manage kitchen inventory and control food costs to support budget goals.
• Collaborate on menu design reflecting seasonal ingredients and brand standards.
• Provide training and mentorship to kitchen staff to enhance performance.
• Respond to customer feedback and resolve food-related concerns to maintain service quality.

Skills

Leadership

Communication

Organization

Customer feedback

Education

Bachelor’s degree in Culinary or related discipline

Job description

Job Description:

• Oversee the preparation, cooking, and presentation of high-quality meals in alignment with established recipes, portion standards, and quality expectations




• Ensure that all food is prepared and stored in strict accordance with applicable food safety standards and regulatory requirements




• Manage kitchen inventory levels, coordinate the procurement of supplies, and control food costs to support operational efficiency and budgetary goals




• Collaborate with management to design and develop menus that reflect seasonal ingredient availability, align with brand standards, and meet customer preferences and market trends




• Provide training and mentorship to kitchen team members to enhance performance, ensure adherence to standards, and support professional development




• Respond to customer feedback and promptly resolve any food-related concerns to ensure customer satisfaction and maintain service quality standards

Qualifications:

• Bachelor’s degree in Culinary, Hospitality Management or a related discipline is preferred




• Demonstrated experience serving as a Head Cook within a reputable and high-volume culinary establishment




• Extensive expertise in Bacolod cuisine, with a strong foundation in traditional flavors, techniques, and regional culinary practices




• Basic knowledge of charcoal grilling techniques to ensure proper doneness and quality standards




• Comprehensive knowledge of sanitation regulations and health and safety standards, ensuring strict compliance with all applicable local and national guidelines




• Demonstrates strong leadership, effective communication, and exceptional organizational skills




• Willingness to be assigned in BGC, Taguig City

Schedule

• Holidays




• Shift System




• Weekends