Head Chef, Taguig

Job Summary

The Head Chef is responsible for leading the kitchen operations, ensuring food quality, and managing the culinary team. This role balances creative menu development with the operational discipline required to maintain high standards of safety, cost-efficiency, and consistency across all shifts.

• Kitchen Leadership: Supervise, train, and mentor kitchen staff; manage scheduling to ensure optimal coverage during peak hours.
• Menu & Quality Control: Oversee food preparation and presentation; ensure every dish meets established recipes and quality standards before reaching the customer.
• Inventory & Procurement: Manage stock levels, place orders with suppliers, and conduct regular inventory counts to minimize waste and control food costs.
• Compliance & Safety: Enforce strict hygiene and sanitation standards in accordance with health department regulations; maintain all kitchen equipment.
• Administrative Management: Monitor kitchen expenses, analyze labor costs, and assist in the development of operational budgets.
• Conflict Resolution: Address any internal staff grievances or performance issues promptly and professionally to maintain a positive work environment.