Description

• Oversee daily kitchen operations and ensure quality dishes are served.
• Manage, train, and mentor kitchen staff to maintain high culinary standards.
• Plan and create innovative menus that reflect seasonal trends and customer preferences.
• Maintain inventory control and adhere to health and safety regulations in the kitchen.
• Collaborate with restaurant management on special events and promotional menus.
• For deployment in Pampanga

Requirements

• Educational Qualifications:High School Diploma or equivalent; Culinary degree preferred.
• Experience Level:2–5 years of experience in a professional kitchen.
• Skills and Competencies:Strong leadership and communication skills; creativity in menu planning.
• Responsibilities and Duties:Ability to manage kitchen inventory and food safety standards.
• Qualities and Traits:Passionate about culinary arts; excellent organizational skills.