• Assist the Executive Chef and Head Chef in managing daily kitchen operations, ensuring efficient workflow and timely dish preparation.

• Supervise and coordinate kitchen staff, including line cooks, prep cooks, and kitchen assistants, providing guidance, training, and support.

• Ensure all kitchen equipment is properly maintained, clean, and in good working order.

• Oversee and participate in the preparation and cooking of high-quality dishes according to the restaurant’s standards and recipes.

• Ensure consistency in food quality, taste, and presentation across all dishes.

• Assist in the development and testing of new recipes and menu items.

• Lead, motivate, and mentor kitchen staff, fostering a positive and productive work environment.

• Conduct regular training sessions to enhance staff skills and knowledge in culinary techniques, food safety, and hygiene practices.

• Assist in scheduling shifts, managing staff rosters, and ensuring adequate coverage for all kitchen operations.

• Ensure compliance with food safety, sanitation, and hygiene regulations, maintaining a clean and safe kitchen environment.

• Conduct regular inspections and audits to ensure adherence to HACCP (Hazard Analysis and Critical Control Points) standards and food safety protocols.

• Implement and monitor cleaning schedules and procedures to maintain high standards of cleanliness.

• Assist in managing inventory levels, ordering supplies, and monitoring stock rotation to minimize waste and control costs.

• Track and analyze food costs, contributing to budget planning and cost control measures.

• Work with suppliers to negotiate prices, quality, and delivery schedules, ensuring the best value for the business.

• Maintain high standards of food quality, taste, and presentation, conducting regular quality checks and taste tests.

• Ensure all dishes are plated and presented to the highest standards, meeting the restaurant’s branding and customer expectations.

• Address and resolve any customer feedback or complaints related to food quality or presentation.

• Collaborate with front-of-house staff and management to ensure seamless operations and excellent customer service.

• Communicate effectively with the culinary team, providing clear instructions, feedback, and support to achieve kitchen goals.

• Participate in menu planning meetings, contributing creative ideas and insights for new dishes and seasonal menu changes. 

• Age 23-39 years old
• Must have valid Philippine passport
• Must have experience in a Fine dining restaurant or Hotel restaurant
• At least 2-3 years of experience
• Salary is NEGOTIABLE upon interview