• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assume the role as Executive Chef in his or her absence
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in best cleanliness and sanitation practices

• Assist in menu planning and food preparation.
• Supervise kitchen staff and maintain high food safety standards.
• Collaborate on inventory management and cost control.
• Create innovative dishes and ensure quality control.
• Train and mentor junior kitchen staff.

NOTE: Deployment in Panglao, Bohol

Main Responsibility : Acts as second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines.

Specific Responsibilities:

• Develop new menu options based on seasonal changes and customer demand
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence

We are a young and dynamic restaurant hailing from Siargao, and we are excited to open our first location in Makati. We are looking for passionate and driven individuals to join our team as we embark on this culinary journey.

Position: Sous Chef

Work Hours & Benefits:

Flexible to work morning or evening shifts, weekend shifts, overtime, on a broken schedule, and holidays.

Competitive salary with benefits, overtime pay, service charge, and bonuses.

Comprehensive training provided.

Opportunities for travel with complete board and lodging.

• Assist the chef for food preparation
• Maintain a clean and organized kitchen environment
• Manage inventory and restock kitchen supplies
• Comply with food hygiene and safety standards
• Support the chef for his job in the kitchen and contribute to team effort
• Provide excellent customer service at Tiny Teapot Bakery Cafe
• Be passionate about the food and beverage industry

• Supervise kitchen staff, including overseeing their schedule
• Inventory management, placing and obtaining food orders as needed from the commissary
• Basic bookkeeping
• Ensure compliance with food safety regulations
• Supervise overall sanitation and organization of kitchen and serving lines.
• Social media management

Makati (Sports) Club, Inc. is a premier establishment in the Food & Beverages industry, dedicated to providing exceptional dining experiences for our members. We are seeking a dynamic Kitchen team member who will be integral to our culinary operations.

• Assist in food preparation and cooking tasks
• Ensure kitchen cleanliness and compliance with safety standards
• Collaborate with chefs to create innovative menu items
• Help manage inventory and food stock levels
• Participate in team training and development activities
• Handles and attends to all complaints and concerns of the members, guests in the absence of the Asst Mgr. Production.
• Monitors the F & B cost, resulting in low, affordable prices for members and guests and ensure cleanliness in the kitchen.
• Prepares monthly/weekly work schedules of Kitchen personnel and issues disciplinary actions of erring employees.

We're searching for a talented BOH Supervisor who embodies our core values of love, respect, care, warmth, and professionalism. In this role, you'll be an essential part of our mission and be surrounded by a passionate and dedicated team. Your exceptional managing skills will shine as you tackle exciting projects, grow professionally, and make a difference. At our company, we cherish a warm and positive work environment where everyone is treated with love, respect, and care.

We're committed to professionalism, always striving for excellence and integrity in all that we do. If our values resonate with you, and you're eager to start a fulfilling career, we'd love to have you apply today!

• Supervise all BOH Stations
• Knowledge of all BOH Stations
• Ensure food safety procedures
• Receiving orders from suppliers
• Impart core values and core practices to staff
• Check the accuracy of BOH forms
• Tracking and inventory counts of current stocks
• Inventory accuracy
• Keep equipment in good working condition
• Uniform & grooming check of BOH staff
• Ensure cleanliness of station
• Evaluate BOH staff
• Inform management of issues
• Timekeeping
• Motivate staff
• Ensure fulfillment of production quotas
• Perform any ad hoc duties assigned by superior

Making Fine Group (Tiger Sugar, Khao Khai Thai Chicken House, Gram Cafe & Pancakes and Chunky Boss) is a leader in the food & beverage industry, emphasizing exceptional dining experiences and innovative culinary offerings. Join us to contribute to a dynamic team committed to excellence.

• Oversee daily F&B operations for Making Fine Group's esteemed restaurants.
• Ensure exceptional culinary experiences in our vibrant food and beverage industry.
• Maintain high quality and presentation standards for all dishes and beverages.
• Lead, train, and manage F&B staff to deliver top-notch customer service.
• Coordinate with management to optimize profitability and guest satisfaction.

• Oversee daily kitchen operations, ensuring smooth workflow and adherence to hotel standards.
• Supervise and support kitchen staff, including chefs and kitchen assistants.
• Ensure food preparation meets quality, safety, and presentation standards.
• Monitor inventory levels, order supplies, and minimize food waste.
• Maintain compliance with health and safety regulations.
• Assist in menu planning, costing, and special event preparation.
• Train and mentor kitchen team members to maintain high performance.
• Collaborate with the Food and Beverage Manager to optimize guest satisfaction.

• Manage a Specific Section: Oversee and coordinate the operations of a specific kitchen section (e.g., grill, pastry, or sauces), ensuring smooth service and maintaining quality standards.
• Prepare and Cook Food: Prepare, cook, and present dishes according to the restaurant's menu and specifications, ensuring consistency and quality in every dish.
• Supervise Junior Staff: Train, supervise, and mentor junior chefs and kitchen staff, ensuring proper food preparation techniques, cleanliness, and adherence to safety standards.
• Ensure Kitchen Hygiene and Safety: Maintain high standards of cleanliness, hygiene, and food safety in the kitchen, following health and safety regulations at all times.
• Stock Management and Ordering: Monitor inventory levels of ingredients and supplies, assist in stock ordering, and ensure proper storage of food items to minimize waste and maintain freshness.

As a Chef de Partie, you will play a crucial role in our BETA kitchen team, responsible for overseeing a specific section of the kitchen. You will ensure high standards of food preparation, presentation, and hygiene while contributing to a positive kitchen environment.

• Prepare and cook menu items to the highest standards in your designated section.
• Supervise and train junior kitchen staff to ensure efficient operations.
• Collaborate with the head chef and kitchen team to develop seasonal menus and specials.
• Monitor stock levels and assist in ordering supplies as needed.
• Ensure compliance with health and safety regulations and maintain kitchen cleanliness.

• Prepare and cook high-quality dishes according to menu specifications.
• Assist the head chef in managing kitchen operations and inventory.
• Ensure compliance with health and safety regulations.
• Supervise junior kitchen staff and train them as needed.
• Contribute to menu planning and food presentation.

• Cooking for guests
• Cleans workstations, kitchen and surrounding areas
• Does inventory for kitchen
• Receives and inspects stocks/supplies
• Ensures proper storage of supplies and monitors expiry

PRIMARY OBJECTIVE OF POSITION

The CDP is responsible for, accountable for, and in charge of all aspects of the restaurant’s kitchen operations. Taking ownership and ensuring all standards and business targets are met and exceeded.

PRIMARY PURPOSE

To ensure the Culinary Operational standards are driven and exceeded in every task undertaken. To lead, inspire and develop teams under their direct supervision, to create excellence, and to ensure guests total satisfaction with all services provided.

ESSENTIAL FUNCTIONS

Ensures the Divisional operational standards are consistently adhered to

Drives business development & incremental revenues

Regular, documented, menu development

Documented trainings and staff succession planning

Excellent guest interactions

Provides timely feedback for improvements

Persistent follow up on all issues

Strict enforcement of all hygiene policies & practices

Consistently exceeds guest satisfaction goals