Head Chef, Camarines Sur

Responsibilities

• Oversee daily kitchen operations and ensure smooth food preparation and service
• Supervise kitchen staff, including cooks, prep staff, and kitchen assistants
• Develop and maintain food quality, presentation, and consistency standards
• Plan menus in coordination with management or chefs
• Monitor food inventory and order supplies as needed
• Ensure proper food storage, handling, and sanitation procedures
• Maintain compliance with health, safety, and hygiene regulations
• Train new kitchen employees on procedures, recipes, and safety standards
• Schedule kitchen staff shifts and manage workflow efficiently
• Control food costs, waste, and portion consistency
• Inspect equipment and coordinate maintenance or repairs when necessary
• Handle kitchen issues quickly during busy service periods
• Collaborate with front-of-house staff to ensure customer satisfaction
• Enforce cleanliness and organization throughout the kitchen
• Assist with food preparation and cooking when required
• Monitor staff performance and provide coaching or disciplinary action if needed
• Ensure all dishes are prepared according to company recipes and standards
• Support continuous improvement of kitchen operations and efficiency