Commissary Kitchen Lead — High-Volume Culinary Innovator

JPSC Group Holdings INC.; Metro Manila; On-site; PHP 670,000 - 1,004,000; Full time

Job summary

JP Foodlab Group Corp. is seeking a seasoned Commissary Head Cook to lead daily operations of our commissary kitchen in Makati City, Metro Manila. This on-site, full-time role supports our growing restaurant portfolio with a focus on quality, efficiency and cost control.

You will plan, coordinate and oversee food preparation, manage inventories and budgets, uphold food safety standards, and mentor a team of kitchen staff to deliver consistent results across multiple outlets.

Qualifications

• Minimum 2 years of experience as a head cook or chef in a high-volume kitchen.
• Strong knowledge of cooking techniques and kitchen management.
• Leadership and people management skills to train and supervise staff.
• Excellent time management and problem-solving abilities.
• Understanding of food safety regulations and quality control.
• Creativity and passion for innovative culinary concepts.
• Ability to manage budgets and drive cost efficiencies.

Responsibilities

• Plan, coordinate and oversee all commissary kitchen food prep and plating.
• Develop workflows and production schedules for daily meal needs.
• Monitor inventory, liaise with suppliers, and manage ordering.
• Ensure food safety and hygiene standards; train kitchen staff.
• Collaborate on new menu items and recipe improvements.
• Analyze kitchen performance and drive process improvements.
• Manage commissary budget and cost-control measures.

Skills

Kitchen leadership

Food safety

Inventory management

Budgeting

Staff training

Menu development

Process improvement

Job description

JP Foodlab Group Corp. is seeking a seasoned Commissary Head Cook to lead daily operations of our commissary kitchen in Makati City, Metro Manila. This on-site, full-time role supports our growing restaurant portfolio with a focus on quality, efficiency and cost control.

You will plan, coordinate and oversee food preparation, manage inventories and budgets, uphold food safety standards, and mentor a team of kitchen staff to deliver consistent results across multiple outlets.