Head Chef - Dagupan
Qualifications:
Educational Background:
- Culinary Arts Degree from a reputable university, preferably a leading institution.
Professional Experience:
- A minimum of 5 years of professional experience as an head chef in a semi-fine dining restaurants.
- Expert in Filipino Fusion and International Cuisine
- Proven track record of successful kitchen management and team leadership.
Location:
- Willingness to work in Santo Domingo, Ilocos Sur.
Skills and Competencies:
- Excellent time management skills and the ability to work under pressure.
- In-depth knowledge of industry best practices and culinary trends.
- Strong leadership and team management capabilities.
- Creative and innovative approach to menu development and food presentation.
- Proficient in budgeting and financial management.
- Excellent communication and interpersonal skills.
Additional Requirements:
- Flexibility to work evenings, weekends, and holidays as needed.
- Physical stamina to withstand a fast-paced environment.
- Commitment to continuous learning and professional development.
Job Description
Position Overview:
The Head Chef will be responsible for leading the culinary team to deliver exceptional dining experiences. This role demands a creative and passionate individual who excels in menu development, staff management, and kitchen operations, ensuring the highest standards of food quality and safety.
The base salary for this position is expected to range between P40,000 and P50,000 per month, depending on experience and qualifications. However, we are open to negotiation based on the candidate’s expertise, skills, and overall fit for the role.
Duties and Responsibilities:
Food Preparation and Quality Control:
- Oversee and direct the entire food preparation process, ensuring high-quality outcomes.
- Maintain control over food preparation and related activities to ensure consistency and quality.
- Check the freshness and quality of food and ingredients.
Kitchen Staff Management:
- Supervise, mentor, and coordinate the activities of kitchen staff, including commis and stewards.
- Conduct regular training sessions to enhance the skills and knowledge of the culinary team.
- Ensure that all staff adhere to sanitation practices and kitchen safety standards.
Recipe Development and Menu Planning:
- Develop and refine new and existing recipes, incorporating seasonal and local ingredients.
- Determine the presentation and serving sizes of dishes.
- Plan and design menus to ensure variety, innovation, and high quality.
- Collaborate with the restaurant management team to create special event menus and promotions.
Inventory and Equipment Management:
- Inspect supplies, equipment, and work areas to ensure cleanliness and proper functioning.
- Maintain inventory levels and ensure the timely procurement of supplies.
- Implement cost control measures to minimize waste and maximize profitability.
Sanitation and Safety:
- Monitor and enforce sanitation practices in compliance with health and safety regulations.
- Ensure the kitchen meets all safety standards and protocols.
- Conduct regular inspections and audits to maintain high standards of cleanliness and safety.
Customer Interaction:
- Engage with customers to gather feedback and ensure satisfaction with the dining experience.
- Address and resolve any customer concerns or complaints promptly and professionally.
Budgeting and Financial Management:
- Assist in the preparation and management of the kitchen budget.
- Analyze food costs and identify opportunities for cost savings without compromising quality.
Innovation and Trends:
- Stay updated with culinary trends and incorporate them into menu offerings.
- Experiment with new cooking techniques and ingredients to continually enhance the dining experience.