Assistant Restaurant Manager Kitchen (Kitchen Supervisor)

TAKAMIYA FOOD CORPORATION; Bacoor; On-site; PHP 450,000 - 750,000; Full time

Job summary

The Head Chef will oversee kitchen operations, ensuring high standards of food quality, hygiene, consistency, and service. The role requires a strong leader with at least 3 years of professional kitchen experience and proven expertise in Filipino cuisine.

The candidate will manage inventory, staff training, menu development, and compliance with safety regulations while maintaining a clean, organized, and efficient kitchen environment.

Qualifications

• Minimum 3 years of professional kitchen experience.
• Expertise in Filipino cuisine.

Responsibilities

• Lead, supervise, and manage the kitchen team to ensure smooth and efficient daily operations.
• Maintain strict standards of food quality, taste, presentation, hygiene, and sanitation.
• Prepare and oversee preparation of authentic and high-quality Filipino dishes.
• Develop, standardize, and improve recipes and menus while maintaining consistency and quality.
• Train, coach, and motivate kitchen staff, ensuring proper work practices and professional discipline.
• Monitor food preparation, cooking procedures, portion sizes, and presentation to ensure established standards are followed.
• Manage food inventory, ordering, storage, and stock rotation to minimize waste and control costs.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Monitor kitchen equipment and ensure proper cleaning, maintenance, and safe operation.
• Coordinate with management and front-of-house staff to ensure efficient service and customer satisfaction.
• Handle busy service periods effectively while maintaining high standards and consistency.
• Identify and resolve kitchen operational issues promptly.
• Maintain a clean, organized, and disciplined kitchen environment at all times.
• Take full responsibility for the performance, quality, and overall operation of the kitchen.

Skills

Leadership

Kitchen operations

Hygiene and safety

Job description

Head Chef - Job Description

The Head Chef is responsible for overseeing the overall kitchen operations, ensuring the highest standards of food quality, hygiene, consistency, and service. The role requires a strong leader with a minimum of 3 years of professional kitchen experience and proven expertise in Filipino cuisine.

Key Responsibilities

• Lead, supervise, and manage the entire kitchen team to ensure smooth and efficient daily operations.

• Maintain strict standards of food quality, taste, presentation, hygiene, and sanitation.

• Prepare and oversee the preparation of authentic and high-quality Filipino dishes.

• Develop, standardize, and improve recipes and menus while maintaining consistency and quality.

• Train, coach, and motivate kitchen staff, ensuring proper work practices and professional discipline.

• Monitor food preparation, cooking procedures, portion sizes, and presentation to ensure established standards are followed.

• Manage food inventory, ordering, storage, and stock rotation to minimize waste and control costs.

• Ensure compliance with food safety, hygiene, and sanitation regulations.

• Monitor kitchen equipment and ensure proper cleaning, maintenance, and safe operation.

• Coordinate with management and front-of-house staff to ensure efficient service and customer satisfaction.

• Handle busy service periods effectively while maintaining high standards and consistency.

• Identify and resolve kitchen operational issues promptly.

• Maintain a clean, organized, and disciplined kitchen environment at all times.

• Take full responsibility for the performance, quality, and overall operation of the kitchen.