Head Chef, Las Pinas

• Develop and implement innovative menus that meet seasonal trends and customer preferences.
• Supervise kitchen staff, providing training and guidance to maintain high culinary standards.
• Ensure compliance with food safety and hygiene regulations to uphold health and safety standards.
• Monitor inventory levels, manage food costs, and oversee ordering supplies to maintain budgetary constraints.
• Collaborate with management to strategize promotional events and assess customer feedback on menu offerings.

• Strong leadership and team management skills to effectively guide a diverse kitchen staff.
• Extensive culinary knowledge and creativity to design appealing and diverse menu options.
• Excellent time management and organizational skills to handle multiple tasks in a high-pressure environment.
• Ability to maintain composure and make decisions quickly during busy service periods.

Happilee Korean Kitchen - Las Pias