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Head Chef

2 to 4 Years
Established in 2009
51-200 Employees
880 AS. Fortuna St., Banilad, Mandaue City, Cebu
Total vacancies for this job title: 1
Posted On: October 20, 2021
Job ID: 390068


The HEAD CHEF attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. Will train staff to use new recipes, cooking techniques, and equipment, and oversee cooks performing food preparation, and will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during service.
Duties & Responsibilities ·        
  • Control the elements that determine profit and loss.
  • Responsible for all major kitchen/restaurant operating expenses.
  • Set margins and manage the business against projections.·       
  • Creating an overall vision and plan for the restaurant.·       
  • Ensure that all goals are geared toward exceeding guests’ expectations.
  • Participate in long-range planning.·      
  • Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws.·        
  • Designing innovative restaurant menus to suit the theme of the restaurant Designing new dishes to fit the menu and keeping customers returning to try new dishes·        
  • Developing menus and item pricing ·        
  • Sourcing unique ingredients for the menus, and keeping stock levels fully up-to-date·        
  • Keeping the kitchen fully equipped with all the tools and inventory·        
  • Supervise and coordinate activities of cooks and workers engaged in food preparation.·        
  • Demonstrate new cooking techniques and equipment to staff.·        
  • Develop and implement guidelines and control procedures for purchasing and receiving areas.·        
  • Establish goals including performance goals, budget goals, team goals, etc.·        
  • Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.·        
  • Manages department controllable expenses including food cost, supplies, uniforms, and equipment.·        
  • Work closely with vendors to obtain the highest quality offerings at the most reasonable price.·        
  • Provide direction for menu development.·        
  • Determine how food should be presented, and create decorative food displays.·        
  • Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.  
Qualifications ·        
  • Strong culinary background, with the demonstrated ability to stay current with new culinary trends.·        
  • Graduate of Bachelor's Degree in Culinary Arts or Hotel and Restaurant Management or any related field.·        
  • Five plus years of experience in a similar position.·        
  • Advanced knowledge of food professional principles and practices.·        
  • Proficient knowledge of human resources management.·        
  • Excellent knowledge of ordering and inventory.·        
  • Excellent communication skills.·        
  • Ability to meet deadlines.·        
  • Available to work on-call, shifts, after hours, over weekends, and on public holidays·        
  • Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies·        
  • Strong management skills·        
  • Proficient in Microsoft Office·        
  • Excellent knowledge of menu standardization and inventory management system

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