The Executive Chef is responsible for planning and directing food preparation, overall culinary activities and Culinary department strategic direction. Modifying menus or create new ones that meet quality standards. Estimating food requirements and food/labor costs.
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
More Information
- Salary Offer Confidential PHP confidential Month
- Benefits 13th month pay, Employee discount, Staff meals
- # of Job Vacancies 1
