Head Chef

Develop and update menus that reflect the culinary vision, style, and theme of the restaurant.Create recipes, dishes, and specials that showcase creativity, innovation, and seasonal ingredients.Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.Establish and enforce quality standards, portion sizes, and food presentation guidelines.Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.Manage inventory levels of food ingredients, supplies, and equipment to minimize waste and control costs.Develop and implement systems for inventory tracking, ordering, and stock rotation.Monitor food costs, labor costs, and kitchen expenses to optimize profitability and budget adherence.Ensure compliance with health and safety regulations, sanitation guidelines, and food handling practices.Conduct regular inspections of kitchen facilities, equipment, and work areas to maintain cleanliness and hygiene.Implement quality assurance measures to consistently deliver high-quality food and service.Provide leadership, guidance, and support to kitchen staff, fostering a positive and collaborative work environment.
Benefit: FREE MEAL (shift/duty schedule)
Location: Scout Torillo Street, Quezon City (near Tomas Morato)