The Head Chef is responsible for overseeing the kitchen operations, ensuring the quality and consistency of food preparation and presentation, and managing kitchen staff. This role involves planning menus, maintaining kitchen hygiene standards, managing inventory and costs, and ensuring compliance with health and safety regulations.

1. Lead and supervise all kitchen staff including sous chefs, line cooks, and prep staff.

2. Design and update menus in collaboration with the management team, incorporating seasonal and local ingredients.

3. Ensure all dishes are prepared to the highest standards of taste, presentation, and hygiene.

4. Maintain strict control over food quality, portion size, and waste.

5. Monitor kitchen inventory and place orders to ensure stock levels are maintained without excess.

6. Train, mentor, and evaluate kitchen staff performance.

7. Ensure compliance with all health, safety, and hygiene regulations.

8. Collaborate with front-of-house staff for smooth service coordination.

9 Maintain a clean and organized kitchen environment.

10. Develop and control budgets and labor costs to meet financial goals.

1. Degree in any of the following: Culinary arts, Hospitality management or professional cookery.

2. A minimum of 1-2 years’ experience as Head Chef.

3. Strong leadership and customer management abilities.

4. Customer service-oriented with in-depth knowledge of basic business management processes.

5. Able to work under pressure

6. Willing to be assigned in BGC Taguig City