Head Chef (Makati)

A head chef, also known as a Chef de Cuisine, is a senior culinary professional who manages a restaurant or dining facility's kitchen:
Menu planning: Develops menus and recipes that align with the restaurant's culinary vision
Kitchen operations: Manages the day-to-day operations of the kitchen, including food preparation, cooking, and cleanup
Staff management: Leads and manages the kitchen staff, assigning tasks and fostering a collaborative work environment
Inventory and budgeting: Manages inventory and orders supplies to ensure they are replenished
Food quality and safety: Ensures the highest standards of food quality, taste, and presentation
Customer satisfaction: Ensures customer satisfaction by expediently dealing with any issues that may arise
Collaboration: Collaborates with the management team to align kitchen operations with overall business goals
Some other responsibilities of a head chef include:
Upholding and enhancing food safety and sanitation practices
Adhering to health and safety standards
Complying with statutory and contractual requirements regarding the work place
Having a good understanding of useful computer programs (MS Office, restaurant management software, POS)
Having credentials in health and safety training
Having a degree in Culinary science or related certificate
In larger restaurants, there may be an executive chef above the head chef.