Deskripsi Pekerjaan
JPSC Group Holdings Inc, a leading player in the Philippine hospitality sector, is looking for an experienced Commissary Head Cook to manage our bustling commissary kitchen in Makati City. As we expand our restaurant portfolio, we need a culinary leader who can ensure that every dish leaving our central kitchen meets our exacting standards for taste, presentation, and safety.
In this key role, you will be responsible for supervising all kitchen activities, including food preparation, quality control, and staff management. You will develop and implement efficient systems for procurement, inventory, and cost management to maximize profitability without compromising quality. Collaboration with our restaurant teams will be essential to harmonize menus and adapt to changing consumer preferences.
We offer a dynamic work environment where your expertise will directly contribute to the success of multiple brands. The ideal candidate has extensive experience in high-volume production kitchens, strong leadership skills, and a deep knowledge of food safety regulations (HACCP). If you are passionate about culinary arts and ready to drive operational excellence, we want to hear from you.
Apply today to join JPSC Group Holdings Inc and take your career to the next level!
Tanggung Jawab
- Oversee all culinary operations in a high-volume commissary kitchen, ensuring timely and quality production of menu items for multiple restaurant brands.
- Manage and mentor a team of cooks and kitchen staff, fostering a culture of excellence, safety, and continuous improvement.
- Develop and enforce standardized recipes, portion controls, and plating guidelines to maintain consistency across all outlets.
- Plan and execute menu innovations in collaboration with executive chefs and brand managers, aligning with market trends and cost targets.
- Monitor inventory levels, coordinate with suppliers, and implement cost-saving measures to optimize food cost and minimize waste.
- Ensure strict adherence to sanitation, health, and safety regulations (HACCP, DOH standards) and maintain a clean, organized kitchen environment.
- Prepare budgets, track financial performance, and report on key operational metrics to senior management.
Kualifikasi
- At least 5 years of experience in a high-volume culinary production environment, with at least 2 years in a supervisory or managerial role.
- Bachelor's degree in Culinary Arts, Hospitality Management, or equivalent practical experience.
- Proven leadership skills with the ability to manage, train, and motivate a diverse team.
- Strong knowledge of food safety standards, HACCP principles, and local health regulations.
- Excellent organizational and problem-solving skills, with the ability to thrive in a fast-paced, dynamic setting.
- Proficiency in cost control, inventory management, and menu engineering.
- Effective communication skills and a collaborative mindset.