Core Responsibilities and Duties
- Culinary Production: Preparing, cooking, and presenting dishes according to established recipes, quality standards, and, in some cases, specific dietary requirements.
- Kitchen Management: Running daily operations, managing inventory, ordering supplies, and maintaining kitchen equipment.
- Menu Development: Creating new, innovative dishes and updating menus based on seasonal trends and customer feedback.
- Staff Leadership: Supervising, training, and scheduling kitchen personnel (sous chefs, line cooks) to ensure efficiency and teamwork.
- Safety & Sanitation: Ensuring strict compliance with food health, safety, and hygiene regulations.
Must be able to work on weekend and PH.
