Chef, Makati

Menu Development: Creating and updating menus, including daily specials, based on seasonal ingredients and budget constraints.

Kitchen Management: Supervising staff (sous chefs, line cooks), creating schedules, and training team members in cooking techniques and safety.

Food Quality Control: Inspecting food preparation, plating, and taste to ensure it meets restaurant standards.

Inventory & Cost Management: Monitoring inventory, ordering supplies, maintaining relationships with vendors, and controlling food and labor costs.

Safety & Sanitation: Enforcing strict compliance with health, safety, and sanitation regulations.