HEAD CHEF
QUALIFICATIONS
Must possess at least Bachelor's/College Degree in Hospitality/Tourism/Hotel Management or equivalent;
At least 2-4 years working experience in the same position or more than 4 years working experience in related field
Must have strong organizational skills to execute and prioritize multiple tasks
Strong leadership and result-oriented;
Keen to details and with high standard for accuracy;
Knowledge of food production methods.
To be thorough and pay attention to detail.
The ability to monitor your own performance and that of your colleagues.
The ability to accept criticism and work well under pressure.
The ability to organize your time and workload.
RESPONSIBILITIES
Responsible for managing a professional kitchen. Duties include creating menus, directing kitchen operations and the food preparation process, and checking and approving dishes before they are served to customers.
Controlling and directing the food preparation process and any other relative activities. Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings. Approving and "polishing" dishes before they reach the customer.
A highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution.
Creating menu items, recipes and developing dishes ensuring variety and quality. Determining food inventory needs, stocking and ordering. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines. Being responsible for health and safety.
QUALIFICATIONS
Must possess at least Bachelor's/College Degree in Hospitality/Tourism/Hotel Management or equivalent;
At least 2-4 years working experience in the same position or more than 4 years working experience in related field
Must have strong organizational skills to execute and prioritize multiple tasks
Strong leadership and result-oriented;
Keen to details and with high standard for accuracy;
Knowledge of food production methods.
To be thorough and pay attention to detail.
The ability to monitor your own performance and that of your colleagues.
The ability to accept criticism and work well under pressure.
The ability to organize your time and workload.
RESPONSIBILITIES
Responsible for managing a professional kitchen. Duties include creating menus, directing kitchen operations and the food preparation process, and checking and approving dishes before they are served to customers.
Controlling and directing the food preparation process and any other relative activities. Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings. Approving and "polishing" dishes before they reach the customer.
A highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution.
Creating menu items, recipes and developing dishes ensuring variety and quality. Determining food inventory needs, stocking and ordering. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines. Being responsible for health and safety.
Submit profile
The Plusgroup PH
About the company
Position Head Chef recruited by the company The Plusgroup PH at Cebu, Cebu, Joboko automatically collects the salary of , finds more jobs on Head Chef or The Plusgroup PH company in the links above
About the company