Chef De Cuisine | Bestjobs Philippines



    Department: KITCHEN

    Position: CHEF DE CUISINE

    Scope of Work: Direct the preparation, seasoning, and cooking of all food items. Plan and price menu items, orders supplies, and keep records and accounts. Supervises and participate in cooking, baking, and the preparation of various food. Writes weekly schedules according to business and projected goals. Uses labor and menu costing programs to price labor and food cost percentages. Participate in checking of all purchased supplies for quality and account for each delivered item.

    Reports to: General Manager

    Subordinates: Sous Chef, Cooks, Bakers, and Stewards

    Main Duties and Responsibilities:

    • Ensure that corporate, divisional and departmental policies and procedures are adhered to at all levels.

    • Liaise closely with other Departments and emphasizes on excellent inter-departmental relations considering other departmental procedures and policies.

    • Delegate authority and responsibilities to direct subordinates without relinquishing ultimate responsibility for the operation.

    • Is able to effectively interpret financial result in regards to revenues, payroll, costs and expenses.

    • To assist in the preparation of the annual operation budget which, will form part of the business plan.

    • To establish and monitor cost and expense control systems and procedures to achieve budgeted operating results.

    • Is able to take corrective measures and actions to ensure highest possible profitability.

    • Maximizes revenues through pro-active action rather than re-active.

    • To assist in the preparation of the annual business plan for the entire Department.

    • Fully understands the market needs of in-house guest and local market, assisting in the development of product lines and services accordingly.

    • Is constantly aware of new market trends and activities of competitors, ensures that his operation is always one step ahead of the competition.

    • Entertains regular and potential clients and maintains excellent guest relations.

    • Determine production schedules and staff requirements necessary to ensure timely

    • delivery of services.

    • Recruit and hire staff, including cooks and other kitchen workers.

    • Supervise and coordinate activities of cooks and workers engaged in food preparation.

    • Analyse recipes to assign prices to menu items, based on food, labor, and overhead costs.

    • Meet with sales representatives in order to negotiate prices and order supplies.

    • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

    • Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or outlets

    • Check the quality of raw and cooked food products to ensure that standards are met

    • Check the quantity and quality of received products.

    • Record production and operational data on specified forms

    • Estimate amounts and costs of required supplies, such as food and ingredients.

    • Order or requisition food and other supplies needed to ensure efficient operation.

    • Coordinate planning, budgeting, and purchasing for all the food operations within establishments

    • Monitor sanitation practices to ensure that employees follow standards and regulations.

    • Arrange for equipment purchases and repairs.

    • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food

    • Determine how food should be presented, and create decorative food displays.

    • Inspect supplies, equipment, and work areas to ensure conformance to established standards

    • Demonstrate new cooking techniques and equipment to staff

    • Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets

    • To maintain all hotel records and forms as prescribed by established policies and procedures.

    • To control the preparation of various reports on a daily, weekly and monthly basis.

    • Is able to meet given or agreed deadlines.

    • To attend all briefings and meetings as requested and necessary.

    • Is able to plan long term but at the same time is able to react to sudden chances instantly.

    • Plans pro-active rather the re-active.

    • Conducts briefings and meetings as per established policies.

    • Is comfortable in the use of computer systems.

    • To advise management and sales of matters that will aid business solicitation.

    • To understand and comply with local regulations and legislation.

    • To assume the function of Duty Manager representing management in accordance with the Duty Manager Roster and Duty Manager job description.

    • To carry out any other reasonable duties and responsibilities as assigned to.

  • Requirements

  • Minimum education level: Bachelor´s Degree
  • Years of experience: 5
  • Language(s): Tagalog
  • Knowledge: Microsoft Excel, Microsoft PowerPoint, Microsoft Word
  • Availability for travel: No
  • Availability for change of residence: No

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Job summary

  • Chef De Cuisine

  • Manila, National Capital Region

  • Company

    Sunland Development Corporation
  • Work type


  • Type of contract

    Full Time

  • Apply