PURPOSE: The Head Chef is responsible for leading the daily kitchen operations of Makanai, ensuring consistent food quality, presentation, and service standards. This role oversees food preparation, inventory control, kitchen hygiene, and team supervision while actively contributing to menu implementation and operational improvements.

• Direct and supervise all kitchen staff during assigned shifts.
• Ensure food quality, portion control, and presentation consistently meet company standards.
• Implement recipes, preparation procedures, and portion guidelines as prescribed by the Executive Chef / Restaurant Manager.
• Provide hands-on leadership and mentoring to kitchen staff, ensuring skills development and discipline.
• Conduct daily team briefings and post-shift evaluations.
• Recommend training needs and performance improvements for kitchen staff.
• Monitor inventory levels, ensuring timely requisitions and minimal wastage.
• Assist in the preparation of food cost reports and compliance with allocated budget.
• Ensure strict compliance with food safety, sanitation, and hygiene standards as per local health regulations and company policies.
• Conduct regular kitchen inspections and maintain food safety documentation.
• Execute approved menu items, maintaining consistency in taste, texture, and presentation.
• Recommend operational improvements and dish adjustments based on customer feedback and kitchen performance.
• Prepare and submit daily kitchen reports, incident logs, and inventory records.
• Assist in scheduling, timekeeping, and attendance tracking of kitchen staff.
• Perform any other given tasks by the management from time to time.

EDUCATION: Graduate of Culinary Art or equivalent vocational training preferred.

EXPERIENCE: Minimum 3–5 years of progressive kitchen experience, with at least 1 year in a leadership or senior line cook role.

SKILLS: 

• Strong technical kitchen skills in both hot and cold kitchen operations.
• Patient, honest and trustworthy
• Strong interpersonal and communication skills
• Knowledge of inventory control and food cost management.
• Effective leadership, communication, and problem-solving skills.
• Food safety and sanitation certification preferred.
• Friendly and personable

SUPERVISION: Standard; attention to detail required.

Job Types: Full-time, Permanent

Benefits:

• Company events
• Employee discount
• Health insurance
• Life insurance
• Opportunities for promotion
• Paid training
• Pay raise
• Promotion to permanent employee
• Staff meals provided

Ability to commute/relocate:

• Taguig: Reliably commute or planning to relocate before starting work (Preferred)

Work Location: In person