Head Chef
Location: Mataas na Kahoy, Batangas
Job Summary
The Head Chef is responsible for the overall management, leadership, and strategic direction of
the kitchen. This role oversees all culinary operations, including menu development, food quality
control, kitchen staffing, budgeting, inventory, compliance, and operational efficiency. The Head
Chef ensures that the kitchen consistently delivers exceptional dining experiences while
maintaining profitability, high standards of hygiene, and team performance.
Duties and Responsibilities
● Culinary Leadership & Menu Development
- Lead the culinary direction of the kitchen and maintain the restaurant's food
- identity and standards.
- Design, develop, and update menus based on market trends, seasonality,
- customer preferences, and business goals.
- Create standardized recipes, plating guidelines, and portion specifications.
- Develop special menus, promotional dishes, and event offerings.
- Continuously innovate and introduce new culinary concepts.
● Kitchen Management & Operations
- Oversee all daily kitchen operations and service execution.
- Ensure smooth coordination between kitchen stations and service teams.
- Monitor food production timelines, consistency, and presentation.
- Evaluate kitchen workflow and implement operational improvements.
- Ensure kitchen equipment is properly maintained and operational.
● Team Leadership & Staff Development
- Recruit, interview, and onboard kitchen staff when needed.
- Lead, motivate, and manage the entire kitchen brigade.
- Conduct performance evaluations and provide coaching for career development.
- Establish performance standards and accountability across the team.
- Build a positive and productive kitchen culture.
● Financial & Inventory Management
- Manage kitchen budgets, food costs, labor costs, and operational expenses.
- Analyze food cost percentages and profitability of menu items.
- Approve purchasing decisions and supplier selections.
- Monitor inventory usage and prevent unnecessary losses.
- Implement cost-saving strategies without compromising quality.
● Compliance & Quality Assurance
- Ensure full compliance with food safety, sanitation, and workplace safety
- regulations.
- Conduct routine inspections of kitchen cleanliness and operational standards.
- Address food quality concerns and implement corrective actions when necessary.
- Ensure proper documentation of kitchen procedures and safety protocols.
● Business Collaboration
- Work closely with management on business strategies, promotions, and
- operational planning.
- Participate in forecasting demand, staffing plans, and business growth initiatives.
- Provide culinary insights that support brand positioning and customer
- satisfaction.
Qualifications
- Degree, diploma, or advanced training in Culinary Arts, Hospitality Management, or
- related field preferred.
- Minimum of 5–8 years of professional culinary experience, with at least 2–3 years in a
- senior leadership role.
- Strong background in menu engineering, food costing, and kitchen profitability.
- Proven experience managing large kitchen teams and high-volume operations.
- Strong leadership, business acumen, and decision-making skills.
- Deep understanding of food safety regulations and kitchen compliance.
- Ability to work in a high-pressure, fast-paced environment while maintaining quality
- standards.
- Willing to work in Mataas na Kahoy, Batangas.
