Back of the House Supervisor

Villbrosis Realty Inc.; Quezon City; On-site; PHP 391,000 - 614,000; Full time

Job summary

Elyong’s Ihaw-Ihaw and Restaurant in North Fairview, Quezon City, is seeking a hands-on Back-of-the-House Supervisor to oversee kitchen operations during daily service and events.

You will supervise cooks and kitchen staff, ensure recipes, portions, and plating meet standards, manage inventory, and coordinate with the Restaurant Manager to maintain quality and efficiency.

Strong leadership, food-safety knowledge, and experience with high-volume casual dining are preferred.

Qualifications

• At least 3–5 years of professional kitchen experience.
• Preferably 2 years in a Kitchen Supervisor, Senior Cook, Chef de Partie, Kitchen Lead, BOH Supervisor, or comparable leadership role.
• Strong practical knowledge of food safety and sanitation.
• Experience in recipe standardization, portion control, food costing, and inventory management.
• Ability to manage multiple kitchen stations during busy service periods.

Responsibilities

• Supervise and coordinate all kitchen and back-of-the-house personnel during daily operations.
• Organize kitchen assignments, stations, preparation schedules, and workflow before and during service.
• Ensure all dishes are prepared according to approved recipes, portions, cooking procedures, and plating standards.
• Monitor food quality, taste, temperature, portioning, and presentation before dishes are released.
• Lead kitchen operations during busy periods and assist with expediting and food production when necessary.
• Maintain proper mise en place and adequate preparation before each service period.
• Maintain standardized recipes and assist in recipe development, product testing, and menu improvement.
• Maintain accurate food-cost information and help Management identify opportunities to improve food-cost performance.
• Monitor ingredient usage, yield, portion control, wastage, spoilage, and overproduction.
• Conduct or supervise kitchen inventories and verify stocks against records.
• Maintain FIFO/FEFO, storage, labeling, dating, and temperature-control procedures.

Skills

Kitchen leadership

Staff training

Food safety

Inventory management

Recipe costing

Portion control

Budgeting

Tools

Microsoft Excel

Job description

Back-of-the-House Supervisor

Elyong’s Ihaw-Ihaw and Restaurant
North Fairview, Quezon City
Full-Time

About the Role

Elyong’s Ihaw-Ihaw and Restaurant is looking for an experienced and hands-on Back-of-the-House Supervisor to oversee our kitchen operations in North Fairview, Quezon City.

The BOH Supervisor is responsible for the day-to-day performance of the kitchen, including food quality, recipe execution, food production, inventory control, food costing, sanitation, staffing, training, and coordination during regular service, KTV operations, group reservations, and events.

This role is suited for an experienced kitchen professional who can both lead the team and work alongside them when operations require it.

The BOH Supervisor will report to the Restaurant Manager and will supervise cooks, line cooks, kitchen assistants, prep personnel, and other assigned back-of-the-house staff.

Key Responsibilities

• Supervise and coordinate all kitchen and back-of-the-house personnel during daily operations.

• Organize kitchen assignments, stations, preparation schedules, and workflow before and during service.

• Ensure all dishes are prepared according to approved recipes, portions, cooking procedures, and plating standards.

• Monitor food quality, taste, temperature, portioning, and presentation before dishes are released.

• Lead kitchen operations during busy periods and assist with expediting and food production when necessary.

• Ensure proper mise en place and adequate preparation before each service period.

• Maintain and implement standardized recipes for existing and newly developed menu items.

• Assist in recipe development, product testing, portion determination, recipe costing, and menu improvement.

• Maintain accurate food-cost information and help Management identify opportunities to improve food-cost performance.

• Monitor ingredient usage, yield, portion control, wastage, spoilage, and overproduction.

• Conduct or supervise required kitchen inventories and verify actual stocks against records.

• Maintain proper FIFO/FEFO, storage, labeling, dating, and temperature-control procedures.

• Prepare accurate kitchen requisitions and coordinate ingredient and supply requirements with Purchasing and Management.

• Inspect delivered food products for quantity, quality, freshness, and compliance with approved specifications.

• Immediately report shortages, unusual inventory variances, damaged items, or quality concerns.

• Train and coach cooks and kitchen staff on:

  • Standardized recipes

  • Proper preparation and cooking techniques

  • Portion control

  • Plating

  • Food safety and sanitation

  • Equipment use

  • Kitchen procedures

• Monitor employee performance, attendance, conduct, productivity, and adherence to kitchen standards.

• Participate in interviewing and technically evaluating kitchen applicants and provide hiring recommendations to Management.

• Assist in preparing kitchen schedules based on approved staffing requirements and expected business volume.

• Coordinate closely with Front-of-House regarding order flow, unavailable items, special requests, delays, and guest food concerns.

• Investigate food-quality complaints and recommend or implement corrective action.

• Plan and supervise food preparation for events, functions, group reservations, KTV orders, catering requirements, and special promotions.

• Ensure proper food-safety, sanitation, grooming, hygiene, and workplace-safety procedures are consistently followed.

• Maintain kitchen cleanliness and ensure opening, closing, and deep-cleaning procedures are completed.

• Monitor kitchen equipment and immediately report maintenance or repair requirements.

• Ensure proper use and safekeeping of kitchen equipment, utensils, ingredients, and other company assets.

• Maintain appropriate records and submit required reports covering inventory, wastage, food cost, kitchen performance, equipment concerns, and staffing issues.

• Perform other reasonable back-of-the-house supervisory responsibilities assigned by the Restaurant Manager.

What We’re Looking For

• At least 3–5 years of professional kitchen experience in a restaurant, hotel, catering operation, or similar food-service environment.

• Preferably at least 2 years in a Kitchen Supervisor, Senior Cook, Chef de Partie, Kitchen Lead, BOH Supervisor, or comparable leadership role.

• Strong practical knowledge of food preparation and professional kitchen operations.

• Experience supervising and training kitchen personnel.

• Experience in recipe standardization, portion control, food costing, and inventory management.

• Good understanding of food-cost control, yield, wastage, spoilage, and stock management.

• Strong knowledge of food safety, sanitation, food handling, and kitchen hygiene.

• Able to manage multiple kitchen stations and maintain control during busy service periods.

• Experience in Filipino cuisine, ihaw/grill operations, casual dining, or high-volume restaurant service is highly preferred.

• Experience with banquets, events, catering, or large-group food production is an advantage.

• Strong leadership, organizational, communication, and problem-solving skills.

• Able to coach employees and address performance issues professionally.

• Able to work effectively with the Restaurant Manager, Front-of-House team, Purchasing, and other departments.

• Comfortable using inventory sheets, costing worksheets, basic reports, and Microsoft Excel or similar applications.

• Willing to work shifting schedules, evenings, weekends, and holidays as required.

• Willing to work on-site in North Fairview, Quezon City.

Education and Training

Formal culinary education or relevant food-safety certification is an advantage, but strong practical kitchen experience and demonstrated leadership ability may be considered in place of formal culinary training.

What We Offer

Elyong’s provides an opportunity for experienced kitchen professionals to take an active leadership role in the continued development of our food operations.

The BOH Supervisor will have opportunities to contribute to:

• Kitchen team development

• Menu and product development

• Recipe standardization

• Food costing and cost-control improvements

• Inventory systems

• Kitchen SOPs and operating procedures

• Events and special food programs

• Continuous improvement of kitchen operations

We provide competitive compensation, statutory benefits, employee training and development, and opportunities for advancement based on performance and available positions.