A Head Chef is responsible for overseeing the operations of a commissary kitchen, which is a centralized kitchen that produces and distributes food to multiple branches and/or stores of the company. As a Head Chef, your primary duties include planning menus, developing recipes, supervising and training staff, managing inventory, ensuring food quality and safety, and maintaining kitchen equipment.
- Finished college or any commissary/culinary related vocational graduate.
- At least two (5) years work experience in the same role, in the same capacity
- Familiar with all professional kitchen equipment, including mixers, blenders, sheeters and other use on daily cooking activities. Experienced in using cutting tools and different cookware
- With certification in cooking is a plus
- Understands food safety practices
- Ability to multi-task and manage requests on a timely manner
- Ability to work with integrity, professionalism and confidentiality
- Performs responsibility with truthful
- Adoptable and willing to learn
- Team-spirit and customer-focused attitude
- Can follow written and verbal instructions
- Must be physically fit
