CHIEF COOK
Job Summary
The Chief Cook supervises all kitchen staffs. He/She will conduct the quality control on all meal preparation activities. Ensure proper food handling and sanitation standards are strictly observed. The Chief Cook is also responsible for food costing, determining food inventory needs, stocking and ordering. Minimize food wastages and pilferage, and coordinate with the dietitian for menu planning or creation.
Main Duties and Responsibilities:
Coordinate with the dietitian in creating menu plan for the hospital staffs and patients
Develop and plan menus and daily specials
Develop and initiates cost-cutting ideas without sacrificing the quality and taste of the dish
Train cook
Ensure that all food is of excellent quality and served in a timely manner
Monitor kitchen expenses, food costs, and inventory
Keep track of food wastages for budgetary purposes
Ensure that the kitchen meets the standards set by DOH
Ensure and monitor that kitchen staff adheres to all health and safety protocols
Ensure that proper hygiene and sanitation are being followed by kitchen personnel
Ensure proper disposal of kitchen wastes
Oversee over all kitchen staffs and operations
Maintain kitchen cleanliness and standards for food storage
Ensure that the serving of the staff meals in the cafeteria is organized
Other related assigned by the Department Head
Job Requirements:
Education
At least graduate of culinary programs with NCII Certification
College level or graduate of HRM, culinary, or other related field
Experience
At least 2 years' experience working in a restaurant as commi 2
Training
Preferably with Training on Food Safety Management System based on the HACCP Principle
Skills
Knowledgeable in inventory system
Knowledgeable in food costing and budgeting
Leadership and Communication skills
Interpersonal skills
Microsoft office skills
Job Summary
The Chief Cook supervises all kitchen staffs. He/She will conduct the quality control on all meal preparation activities. Ensure proper food handling and sanitation standards are strictly observed. The Chief Cook is also responsible for food costing, determining food inventory needs, stocking and ordering. Minimize food wastages and pilferage, and coordinate with the dietitian for menu planning or creation.
Main Duties and Responsibilities:
Coordinate with the dietitian in creating menu plan for the hospital staffs and patients
Develop and plan menus and daily specials
Develop and initiates cost-cutting ideas without sacrificing the quality and taste of the dish
Train cook
Ensure that all food is of excellent quality and served in a timely manner
Monitor kitchen expenses, food costs, and inventory
Keep track of food wastages for budgetary purposes
Ensure that the kitchen meets the standards set by DOH
Ensure and monitor that kitchen staff adheres to all health and safety protocols
Ensure that proper hygiene and sanitation are being followed by kitchen personnel
Ensure proper disposal of kitchen wastes
Oversee over all kitchen staffs and operations
Maintain kitchen cleanliness and standards for food storage
Ensure that the serving of the staff meals in the cafeteria is organized
Other related assigned by the Department Head
Job Requirements:
Education
At least graduate of culinary programs with NCII Certification
College level or graduate of HRM, culinary, or other related field
Experience
At least 2 years' experience working in a restaurant as commi 2
Training
Preferably with Training on Food Safety Management System based on the HACCP Principle
Skills
Knowledgeable in inventory system
Knowledgeable in food costing and budgeting
Leadership and Communication skills
Interpersonal skills
Microsoft office skills
Submit profile
Cebu Puericulture Center and Maternity House, Inc.
About the company
Position chief Cook recruited by the company Cebu Puericulture Center and Maternity House, Inc. at Cebu, Cebu, Joboko automatically collects the salary of , finds more jobs on Chief Cook or Cebu Puericulture Center and Maternity House, Inc. company in the links above