CHEF (Western/Fusion Cuisine)
1 day ago
Key Responsibilities
- Kitchen Operations: Oversees daily kitchen operations, including food preparation, cooking, and presentation.
- Menu Management: Assists in menu planning and development, ensuring food items are prepared and presented correctly and consistently.
- Staff Management: Manages and leads kitchen staff, fostering a positive and efficient work environment.
- Quality Control: Ensures the quality, freshness, and consistency of all food items.
- Hygiene & Safety: Enforces strict sanitation and food hygiene standards, adhering to regulations like HACCP.
- Inventory & Budgeting: Manages food purchasing, inventory, and labor expenses to control costs.
Requirements
- Proven experience as a Western Cuisine Chef in hotels, restaurants, or catering services.
- Knowledge of Western cooking techniques, ingredients and plating presentation.
- Ability to work efficiently under pressure in a fast-paced environment.
- Good communication skills and ability to work as part of a team.
- 6Days/week (Must work on Weekend/PH)
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