Chef
Ballangkmall
Published yesterday
Description
Menu Engineering: Design innovative menus, develop exact recipes, and adjust offerings based on seasonality and customer feedback. Kitchen Management: Supervise, schedule, and train line cooks, prep cooks, and stewards to maintain kitchen efficiency. Food Quality Control: Oversee the plating, seasoning, and temperature of all dishes before they leave the pass. Inventory & Sourcing: Order fresh ingredients, negotiate prices with food vendors, and minimize waste to meet food cost budgets. Safety & Hygiene: Enforce strict food handling, sanitation, and kitchen safety standards (such as HACCP regulations). Workplace Coordination: Collaborate with the front-of-house restaurant manager to ensure seamless service and guest satisfaction.
Requirements
Experience: 1+ years of professional experience working in a fast-paced kitchen environment, with previous experience as a sous chef or head chef preferred.
Culinary Mastery: Advanced knowledge of cooking techniques, flavor pairings, knife skills, and global cuisines.
Leadership: Strong ability to direct a high-pressure team, delegate tasks quickly, and resolve kitchen conflicts under stress.
Financial Acumen: Basic understanding of budgeting, calculating food cost percentages, and margin management.
Education: A high school diploma is required; a degree or diploma in Culinary Arts or Hospitality Management is highly valued.
Work Location
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