The Head Cook/Chef is responsible for overseeing all kitchen operations, including menu planning, food preparation, staff supervision, and kitchen safety compliance. The role demands a strong culinary background, leadership skills, and the ability to consistently deliver high-quality meals. The ideal candidate is an HRM graduate or has completed relevant culinary training, with a passion for food service excellence.

• Menu Planning & Execution
• Design and update menus based on seasonal ingredients, food trends, and customer preferences.
• Ensure that all dishes are prepared and presented to high quality standards.

• Kitchen Management
• Oversee daily kitchen operations including food prep, cooking, plating, and cleaning.
• Enforce cleanliness, sanitation, and food safety standards at all times.

• Team Leadership
• Supervise and train kitchen staff, assign tasks, and ensure smooth workflow.
• Foster a positive and productive kitchen environment.

• Inventory & Cost Control
• Monitor ingredient inventory and place orders to prevent shortages.
• Control food waste and manage food costs efficiently.

• Quality Assurance
• Conduct regular inspections of food items and kitchen tools.
• Ensure consistency in food taste, appearance, and portion size.

• Educational Background:
• Graduate of Hotel and Restaurant Management (HRM), Culinary Arts, or any related course.
• Alternatively, must have relevant culinary training or certifications from accredited institutions.

• Experience:
• At least 1–3 years of experience in a supervisory role in a professional kitchen.

• Skills & Competencies:
• Strong cooking and presentation skills across various cuisines.
• Excellent leadership, communication, and time management skills.
• Knowledge of kitchen operations, food safety, and sanitation protocols.

• Certifications (Preferred):
• TESDA NC II or NC III in Cookery, or equivalent food handling certification.