A Head Chef is responsible for overseeing the operations of a commissary kitchen, which is a centralized kitchen that produces and distributes food to multiple branches and/or stores of the company. As a Head Chef, your primary duties include planning menus, developing recipes, supervising and training staff, managing inventory, ensuring food quality and safety, and maintaining kitchen equipment.

Qualifications

• Finished college or any commissary/culinary related vocational graduate.
• At least two (5) years work experience in the same role, in the same capacity.
• Familiar with all professional kitchen equipment, including mixers, blenders, sheeters and other use on daily cooking activities. Experienced in using cutting tools and different cookware.
• With certification in cooking is a plus.
• Understands food safety practices.
• Ability to multi‑task and manage requests on a timely manner.
• Ability to work with inte...