Head ChefCebu Hotel Plus

CEBU HOTEL PLUS
 
Is currently looking for:
 
HEAD CHEF
 
Responsibilities:
Menu Development and Planning:
Design, create, and continuously refine a diverse and innovative menu that aligns with the restaurant's concept.
Incorporate seasonal ingredients and ensure the menu offers a balance of traditional and contemporary dishes.
Stay updated with food trends to keep the menu fresh and appealing.
Team Leadership and Management:
Manage kitchen staff, including chefs, cooks as well as coordinate with front of house during service.
Foster a positive working environment, encouraging teamwork, creativity, and respect.
Conduct performance evaluations, providing feedback and setting development goals for staff.
Kitchen Operations:
Oversee daily kitchen operations, ensuring efficiency, cleanliness, and organization.
Ensure the kitchen is fully stocked with the necessary ingredients, tools, and equipment.
Maintain quality control by monitoring food preparation, portion sizes, and presentation.
Food Cost Management and Budgeting:
Manage kitchen budgets, including food costs, labor costs, and waste management.
Implement portion control and inventory management to reduce waste and optimize costs.
Work closely with the purchasing team to ensure the procurement of high-quality ingredients at competitive prices.
Health, Safety, and Hygiene:
Ensure the kitchen adheres to all food safety, hygiene, and sanitation regulations.
Maintain high standards of cleanliness and organization in the kitchen.
Conduct regular health and safety audits and ensure staff follows proper hygiene protocols.
Customer Satisfaction:
Engage with customers to understand their preferences, accommodate special dietary requests, and gather feedback.
Collaborate with the front-of-house team to ensure smooth service and a positive dining experience.
Handle customer complaints or issues related to food quality in a professional and prompt manner.
Innovation and Continuous Improvement:
Introduce new cooking techniques, equipment, and ingredients to improve kitchen operations and food quality.
Experiment with menu items to create signature dishes or seasonal specials.
Analyze customer feedback and food sales to adjust the menu and operations as needed.
Qualifications:
Education:
Culinary degree or diploma from an accredited culinary school or NCII
Food safety and hygiene certification.
Experience:
Proven track record in a leadership role, preferably as a Head Chef or Executive Sous Chef.
Experience in menu development, food costing, and managing kitchen staff.
Skills and Competencies:
Exceptional culinary skills with a strong understanding of a variety of cuisines and cooking techniques.
Leadership and team management capabilities.
Excellent organizational and time-management skills.
Knowledge of food safety regulations and standards.
Strong communication and interpersonal skills.
Ability to work under pressure and in a fast-paced environment.
What's in It for You?
 
We offer an attractive benefits package for the right candidate, including:
Medical Health Insurance
Incentive
Free Meal
Sick Leave and Vacation Leave