Chef Cavinti Laguna

Core responsibilities

Menu and recipe development : Create new dishes, develop recipes, and plan menus to keep offerings fresh and appealing.

Kitchen management : Oversee all kitchen operations, including food preparation, cooking, and presentation, to ensure smooth and timely service.

Staff management : Hire, train, and supervise kitchen staff, delegating tasks and providing guidance and instruction.

Inventory and cost control : Manage food stock, inspect deliveries, and order supplies to control food costs and minimize waste.

Food safety and hygiene : Ensure the kitchen is clean and sanitary, and that all staff adhere to health and safety regulations.

Equipment maintenance : Inspect, maintain, and order cooking equipment and supplies as needed.

Additional duties

Customer interaction : May meet with customers to discuss special menus for events like weddings or banquets.

Quality control : Ensure all dishes are cooked correctly, look appealing, and meet the establishment's quality standards.

Scheduling : Create staff schedules to ensure adequate coverage during service hours.

Skills and qualifications

Culinary skills : Proficiency in cooking techniques and the ability to prepare a variety of dishes.

Leadership : Ability to manage and motivate a team in a fast-paced environment.

Organizational skills : Strong ability to multitask and manage time effectively.

Knowledge : Familiarity with food-related training techniques, sanitation practices, and inventory management.

Business acumen : Understanding of food costs and how to manage them efficiently.