A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution.

Key Responsibilities:

1. Kitchen Leadership & Supervision

• Lead, supervise, and motivate the entire kitchen team.
• Conduct weekly kitchen meetings to align staff on operations, feedback, and updates.
• Provide performance feedback and mentoring to cooks and kitchen staff.
• Facilitate staff development and kitchen team training programs.

2. Food Quality & Preparation

• Ensure all dishes meet company quality and presentation standards before being served.
• Follow and enforce standardized recipes and portion sizes.
• Coordinate with R&D for implementation of new menu items.

3. Inventory & Cost Control

• Monitor and manage inventory levels to ensure adequate stock of ingredients and supplies.
• Coordinate with purchasing staff for food ordering and restocking.
• Implement strategies to minimize food wastage and control kitchen costs.

4. Sanitation & Safety Compliance

• Ensure the kitchen complies with all food safety, hygiene, and sanitation standards.
• Enforce proper food handling and storage practices.
• Lead the kitchen team to successfully pass internal and external food audits.

- SSS E1 / E4 / E6

- Pag-IBIG MDF or ID

- PhilHealth MDR or ID

- TIN ID / BIR Form 1902 / 1904 / 1905

- 2x2 ID pic (4 pcs) & 1x1 ID pic (2 pcs)

- NBI or Police Clearance

- Physical Exam (Stool, X-ray, Urinalysis, Drug Test)

- Health Certificate/Card