Head ChefModern Time Enterprises Inc.,

POSITION : HEAD CHEF
DEPARTMENT : FOOD & BEVERAGE
REPORT TO : MANAGER / RESTAURANT SUPERVISOR
BASIC FUNCTIONS
Ensures quality and consistently prepared products are served at all times.
Provides on a timely basis a review of the menu according to the popularity index, creates and recommends new menus.
Assists and ensures food costs are within targeted budget.
PRIMARY DUTIES
1. Checks inventory levels and quality of food products. Uses inventory logbooks/reports to determine production requirement.
2. Coordinates all food productions needs for all areas of responsibility.
3. Ensures the production of consistently high quality food. Closely supervises production to avoid potential waste of food and labor, loss of quality, etc.
4. Maintains and evaluates existing concepts and develops creative new food concepts which ensure the highest quality food and profitability.
5. Trains subordinates continuously in order to upgrade quality and production in a professional way.
6. Prepares menu packages for special events and for banquets.
7. Establishes and maintains good relationship among team.
8. Follows restaurant and company policies at all times.
9. Keeps good relationships with all employees at all times. Encourages and promotes teamwork.
10. Performs any other duties as assigned by superiors.
11. Ensures timely submission of Daily Inventory and Production Reports.
12. Analyzes food cost reports based on budget.
13. Timely visits and checks with guests quality of products.
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Description
POSITION : HEAD CHEF
DEPARTMENT : FOOD & BEVERAGE
REPORT TO : MANAGER / RESTAURANT SUPERVISOR
BASIC FUNCTIONS
Ensures quality and consistently prepared products are served at all times.
Provides on a timely basis a review of the menu according to the popularity index, creates and recommends new menus.
Assists and ensures food costs are within targeted budget.
PRIMARY DUTIES
1. Checks inventory levels and quality of food products. Uses inventory logbooks/reports to determine production requirement.
2. Coordinates all food productions needs for all areas of responsibility.
3. Ensures the production of consistently high quality food. Closely supervises production to avoid potential waste of food and labor, loss of quality, etc.
4. Maintains and evaluates existing concepts and develops creative new food concepts which ensure the highest quality food and profitability.
5. Trains subordinates continuously in order to upgrade quality and production in a professional way.
6. Prepares menu packages for special events and for banquets.
7. Establishes and maintains good relationship among team.
8. Follows restaurant and company policies at all times.
9. Keeps good relationships with all employees at all times. Encourages and promotes teamwork.
10. Performs any other duties as assigned by superiors.
11. Ensures timely submission of Daily Inventory and Production Reports.
12. Analyzes food cost reports based on budget.
13. Timely visits and checks with guests quality of products.
Requirements * Minimum education level: Bachelor ́s Degree
Years of experience: 10
Availability for travel: No
Availability for change of residence: No
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Davao del Sur
Permanent
Full-time