Head Chef
Threetop Group Ventures, Inc.
Pasig, Philippines
36d ago
source : Bossjob

The Head Chef is responsible for overseeing all food preparation activities, from developing innovative recipes to standardizing recipes and leading the kitchen department team.

He / she is accountable for the overall success of the daily kitchen operations by ensuring that they work together as a team to achieve production targets, such as completing the production plan and meeting target budgets.

The Head Chef supervises all kitchen activities to ensure a consistent and high-quality product is delivered to the customers.

He / she must ensure that proper food, health and safety standards are practiced in the kitchen at all the times. Duties and Responsibilities : Responsible for developing, testing and standardizing recipes, as well as improving existing ones Responsible for training staff on how to execute recipes and updating their knowledge on different culinary methods Responsible for the set-

up and effective operation of the food production department; delegating where appropriate and implementing pre-shift and post-

  • shift briefings to meet production schedule targets; ensure efficient and professional kitchen operations at all the times Oversee food preparation;
  • ensure that all food and products are consistently prepared and served according to TGVI’s recipes, portioning, cooking and quality standards Responsible for maintaining the equipment within the kitchen operations;
  • notify immediate supervisor regarding call-outs and repairs in a timely manner Conduct daily walk through of all kitchen areas and fridge to check control systems and maintenance procedures Inspect and ensure for proper safety, sanitation and hygiene practices among departmental personnel Graduate of Bachelor’s Degree in Culinary Arts or its equivalent At least 3 to 5 years of experience Exceptional Culinary skills and a flair for food quality;
  • flavor, recipe development, portion, plating, garnish, innovation, well versed on upscale casual trends / market Food-based menu planning, proper food combinations, and economic food substitutes Proper methods and practices of large-

    scale food preparations, quantity cooking, and food portion control Principles of food safety and sanitation procedures General principles of supervision, training, and performance evaluation Exceptionally high standards on food quality, safety and possess an eye for detail Proficient in Microsoft Excel and recipe management software

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