A chef is responsible for overseeing the preparation, presentation, and execution of meals in a kitchen, ensuring high-quality dishes are served to customers. They lead kitchen operations, manage staff, and maintain food safety standards while creating innovative menus that reflect the restaurant’s style and vision.

Key Responsibilities

Menu Planning & Development:

• Create and update menus with innovative dishes.
• Ensure dishes meet quality and cost standards.
• Consider customer preferences and seasonal availability of ingredients.

Food Preparation & Presentation:

• Prepare meals and oversee the kitchen team’s preparation.
• Ensure dishes are consistently plated and presented to high standards.
• Monitor food portions and reduce waste.

Team Leadership:

• Train, mentor, and supervise kitchen staff.
• Schedule shifts and delegate tasks.
• Maintain a collaborative and efficient kitchen environment.

Kitchen Operations Management:

• Order and maintain inventory of food supplies.
• Manage kitchen budgets and control costs.
• Ensure kitchen equipment is used and maintained properly.

Food Safety & Hygiene:

• Adhere to and enforce health, safety, and sanitation standards.
• Ensure proper storage and handling of ingredients.
• Stay updated on food safety regulations.
• *note : preferably willing to be assigned outside Iloilo

Proven experience as a chef or in a similar role.

Culinary degree or equivalent training preferred.

Strong knowledge of cooking techniques and cuisines.

Leadership, teamwork, and time management skills.

Ability to work under pressure in a fast-paced environment.

Knowledge of food safety and sanitation standards.