HEAD/SOUS CHEF/SALARY: 30,000/VALENZUELA, MAKATI CITY (CAN START ASAP)

HEAD CHEF

ESSENTIAL DUTIES AND RESPONSIBILITIES:
1.Ensuring that the standard & quality of the food production is maintained at the highest level at all times.
2.Prepare and cook Korean style premium pizza & pasta.
3.Assist the Executive chef & support kitchen operation.
4.Determining food inventory needs, stocking and ordering
5.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
6.Being responsible for health and safety

QUALIFICATIONS AND REQUIREMENTS:
 Bachelor's/College Degree in Food & Beverage Services Management or Culinary.
Work experience
 At least 3-4 years of relevant experience in a fine dining or hotel in F&B related service environment

Relevant skills:
• The ability to constantly perform well in a high-pressure and fast-paced environment
• Excellent organisational skills to ensure the smooth running of a kitchen
• In-depth knowledge of all the sections in a kitchen to efficiently manage operations
• Strong leadership skills to effectively manage and motivate a kitchen team
• Solid financial acumen, including the ability to manage a budget
• Creativity and superior culinary skills to create exceptional dishes for an establishment’s menu

SOUS CHEF
ESSENTIAL DUTIES AND RESPONSIBILITIES:
1.Directs food preparation and collaborates with executive chef.
2.Helps in the design of food and drink menu.
3.Produces high quality plates, including both design and taste.
4.Oversees and supervises kitchen staff.
5.Assists with menu planning, inventory, and management of supplies.
6.Ensures that food is top quality and that kitchen is in good condition.
7.Keeps stations clean and complies with food safety standards.
8.Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
9.Prepares food properly.
10.Schedules staff shifts.
11.Trains new employees.
12.Orders food supplies.
13.Monitors and maintains kitchen equipment.
14.Solves problems that arise and seizes control of issues in the kitchen.

QUALIFICATIONS AND REQUIREMENTS:
 Bachelor's/College Degree in Food & Beverage Services Management or Culinary arts.
 Minimum 3-5 years cooking experience in a fine dining or hotel environment and experience in a culinary
leadership role preferred
 Safe Food Handling Certification.

Relevant skills:
 The ability to constantly perform well in a high-pressure and fast-paced environment.
 Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
 Ability to communicate clearly with managers, kitchen and dining room employees, and guests.

Location : BGC or Makati
Work Schedule: 6 days/ a week or with 1 Rest Day
Salary Range : 30,000.00 or negotiable…