Head Chef

Summary: The Head Chef is responsible for overseeing and managing the day-to-day kitchen operations, ensuring the consistent quality, taste, presentation, and timely preparation of all food products. The position leads and supervises the kitchen team, ensures compliance with food safety and sanitation standards, manages inventory and food costs, and promotes efficient kitchen operations.

The Head Chef will also play an active role in menu planning and research and development (R&D), including the creation, testing, and refinement of new recipes and menu items. The role is expected to provide leadership and guidance to kitchen staff, support their training and development, minimize food waste, and ensure that all kitchen activities are aligned with the Company's standards and operational requirements.

Key Responsibilities:

• Supervise daily kitchen operations and assist in ensuring smooth food preparation and service
• Prepare and cook menu items according to company standards and recipes
• Participate in research and development (R&D) activities, including the testing and development of new menu items, recipes, and food products, as needed
• Monitor food quality, portioning, consistency, and presentation
• Guide and support kitchen staff during operations
• Ensure cleanliness, sanitation, and compliance with food safety standards
• Monitor inventory levels and assist in stock management and requisition of supplies
• Maintain proper storage and handling of ingredients and kitchen equipment
• Ensure timely preparation and release of food orders
• Assist in minimizing food wastage and maintaining kitchen efficiency
• Support training and development of kitchen staff when needed

Qualifications:

• At least a high school graduate; TESDA NC II in Cookery or Culinary Arts, vocational certificate, or related degree in Hospitality Management is an advantage
• At least 3 years experience as a Head Chef, or in a similar kitchen role
• Strong knowledge of food preparation, cooking techniques, kitchen operations, and food safety standards
• Knowledge of menu planning, recipe development, food costing, portion control, and standardization
• Experience in research and development (R&D), including creating, testing, and improving recipes and menu items
• Demonstrated ability to lead, supervise, and motivate kitchen staff effectively
• Strong knowledge of inventory management, stock monitoring, requisition, and minimizing food waste
• Ability to work efficiently in a fast-paced environment
• Familiarity with proper sanitation, hygiene, food handling, and kitchen safety practices
• Ability to train and develop kitchen staff and ensure adherence to established procedures
• Willing to work on shifting schedules, weekends, and holidays
• Good communication, teamwork, and leadership skills
• Culinary training, ServSafe, HACCP, TESDA, or other relevant food safety/culinary certifications are an advantage