Food Manager

Buscojobs; Metro Manila; On-site; PHP 500,000 - 750,000; Full time

Job summary

A new food brand in Metro Manila is seeking an experienced Kitchen Manager to oversee daily operations, ensuring high standards of food quality and safety. The role involves managing kitchen staff, controlling inventory, and implementing best practices. Candidates should have a relevant degree and several years of experience in a similar role, along with strong leadership and organizational skills.

Benefits

Health insurance

Paid training

Opportunities for promotion

Staff meals provided

Qualifications

• Proven experience as a Kitchen Manager or similar role in the food industry.
• Strong knowledge of food safety, sanitation, and kitchen operations.
• Excellent leadership, organizational, and communication skills.

Responsibilities

• Oversee daily kitchen operations, ensuring food is prepared safely and on time.
• Manage kitchen staff, orders supplies, controls inventory.
• Ensure compliance with health and safety regulations.

Skills

Leadership

Food Safety Knowledge

Inventory Management

Problem-Solving

Organizational Skills

Education

Bachelor's degree in Culinary Arts or related field

Job description

Posted today

Job Description

About the Role

Regent Foods Corporation is seeking an experienced and driven Production Manager to oversee the efficient and effective operations of our state-of-the-art food production facility in Taguig City, Metro Manila. As the Plant Manager, you will play a pivotal role in ensuring the smooth running of our manufacturing processes, optimizing productivity, and driving continuous improvement initiatives. This is a full-time position based on-site at our Taguig City location.

What You'll Be Doing

• Manage and coordinate all operations in production
• Optimise production schedules and workflows to maximize efficiency and meet targets
• Implement lean manufacturing principles and continuous improvement strategies to enhance productivity and reduce waste
• Oversee the maintenance and upkeep of all production equipment and facilities
• Ensure strict adherence to quality standards, food safety regulations, and environmental policies
• Lead and develop a team of skilled production personnel, fostering a positive and collaborative work environment
• Analyse key performance indicators and production data to identify areas for improvement

What We're Looking For

• A minimum of 5 years of experience as a Production Manager or in a similar senior manufacturing leadership role
• Strong knowledge of production planning, scheduling, and lean manufacturing principles
• Expertise in implementing and managing quality control systems and food safety standards
• Excellent problem-solving, decision-making, and project management skills
• Proven ability to lead and motivate a team, fostering a culture of continuous improvement
• Strong technical aptitude and familiarity with manufacturing technologies and automation
• Graduate in Engineering, Operations Management, or a related field

Makati City, National Capital Region ₱1500000 - ₱2500000 Y The Moment Group

Posted today

Job Description

Role Overview

The Commercial & Process Optimization Manager plays a key role in ensuring that The Moment Group's (TMG) new menu items and business concepts are not only innovative but also profitable, scalable, and operationally efficient. This role bridges culinary innovation with business strategy by leading the end-to-end commercialization of new products and restaurant concepts, while redesigning processes to enhance consistency, reduce costs, and support growth. The manager will also drive continuous improvement by leveraging digital tools and process optimization frameworks that strengthen both product launches and overall restaurant operations.

Key Responsibilities
Product Commercialization & Innovation

• Lead the end-to-end commercialization process of new menu items and concepts, ensuring feasibility, profitability, and scalability.
• Collaborate with Culinary, Operations, Marketing, and Supply Chain teams to align product development with brand strategy and market trends.
• Conduct cost analysis, yield testing, and margin reviews to optimize menu pricing and profitability.

Process Redesign & Efficiency

• Assess current workflows and implement improvements to enhance kitchen and restaurant operations.
• Introduce process standardization and best practices to drive consistency across brands and outlets.
• Lead initiatives that reduce spoilage, improve yield, and maximize kitchen efficiency.

Cross-Functional Collaboration

• Partner with Operations and Supply Chain in developing efficient production, sourcing, and inventory management strategies.
• Coordinate with Marketing to ensure timely and effective go-to-market launches.
• Provide training and documentation to support smooth implementation of new products and processes.

Continuous Improvement & Digital Tools

• Apply process optimization frameworks (e.g., Lean, Six Sigma) to identify and implement improvements.
• Utilize digital tools and data-driven insights to improve efficiency, reduce costs, and enhance scalability.
• Track key performance indicators (KPIs) to measure the success of new products and process improvements.

Qualifications

• Bachelor's degree in Food Technology, Industrial Engineering, Business Management, or a related field.
• Minimum of 8–10 years of experience in food manufacturing, product development, or process optimization.
• Proven track record in product commercialization and leading efficiency-driven projects.
• Strong knowledge of cost management, workflow design, and HACCP standards.
• Experience with digital transformation initiatives, process automation, or data analytics is a strong advantage.
• Excellent collaboration and leadership skills with the ability to work cross-functionally in a fast-paced, multi-brand restaurant environment.

Impact to The Moment Group

This role ensures that TMG's innovations not only delight guests but also deliver strong financial and operational returns. By combining product development with process excellence, the Commercial & Process Optimization Manager helps sustain TMG's growth, maintain consistency across brands, and secure competitive advantage in the dynamic food and beverage industry.

Posted today

Job Description

Be Part of our Pioneering Team

Bravo Italian, a new exciting concept aiming to make great food accessible to more people across the Philippines.

As we build our brand from the ground up, we're looking for passionate, driven, and service-oriented Kitchen Manager to join our pioneering team. This is your chance to be part of something fresh, meaningful, and full of potential — where your ideas and energy help shape the entire customer experience.

Job Summary:

The Kitchen Manager oversees day-to-day operations in the central commissary of a start-up food business, where food is prepared, produced, and distributed to branches, or events. In a start-up environment, this role is hands-on and requires adaptability, resourcefulness, and a willingness to help set up systems from the ground up. The Commissary / Kitchen Supervisor ensures efficient production, strict adherence to quality and food safety standards, and smooth coordination with logistics and supply teams.

Key Responsibilities:

• Oversee daily commissary production to meet supply requirements of branches, often adjusting schedules and workflows to match the evolving needs of a start-up business.
• Supervise, train, and motivate kitchen staffs in proper food preparation, handling, and storage.
• Set up and enforce standardized recipes, portion controls, and basic production documentation.
• Maintain and monitor inventory of raw materials, packaging, and supplies; coordinate closely with purchasing for timely replenishment.
• Monitor cleanliness, sanitation, and compliance with food safety regulations; establish sanitation routines suitable for a start-up facility.
• Create and adjust staff schedules based on production demands and business growth.
• Coordinate with logistics for timely delivery of products to branches/outlets, anticipating and resolving delivery challenges common in a start-up phase.
• Inspect incoming raw materials for quality and adherence to specifications.
• Keep accurate records for production, wastage, and deliveries, helping to build the company's operational database.
• Assist in developing and refining processes to improve efficiency, reduce costs, and scale operations.
• Recommends and collaborate with management in shaping commissary policies, SOPs, and best practices.

Qualifications:

• Bachelor's degree in Culinary Arts, Food Technology, or related field preferred; equivalent work experience accepted.
• At least 3 years' supervisory experience in a commissary or production setting, and F&B industry; experience in a start-up or new business launch is an advantage.
• Strong understanding of food safety, storage, and distribution procedures.
• Excellent organizational, leadership, and problem-solving skills.
• Ability to work in a fast-paced, high-volume production environment with shifting priorities.
• Flexible, resourceful, and comfortable working in an environment where systems are still being developed.

Posted today

Job Description

Join us at Hen Hao Hot Pot and be part of a team that delivers authentic flavors and an unforgettable dining experience

We are looking for a Kitchen Manager who will lead our back-of-house operations, ensuring quality, efficiency, and consistency in every dish served.

Your Role:

• Oversee daily kitchen operations, ensuring smooth workflow and timely food preparation.
• Maintain the highest standards of food quality, safety, and sanitation.
• Supervise, train, and motivate kitchen staff to perform at their best.
• Monitor inventory, control food costs, and coordinate with suppliers for fresh ingredients.
• Ensure compliance with company recipes, portioning, and presentation standards.
• Work closely with the Store Manager to support overall restaurant operations.
• Handle kitchen equipment maintenance and ensure a clean, organized work environment.

Skills and Qualifications:

• Proven experience as a Kitchen Manager, Head Chef, or similar role in the restaurant industry.
• Strong leadership and people-management skills.
• Knowledge of kitchen operations, food safety standards, and cost control.
• Ability to thrive in a fast-paced environment, especially during peak dining hours.
• Willing to work flexible hours, including weekends and holidays.

Job Type: Full-time

Posted today

Job Description

Job Description:

Manage kitchen staff and coordinate food orders

Supervise food prep and cooking

Check food plating and temperature

Price menu items in collaboration with the Restaurant Manager

Order food supplies and kitchen equipment, as needed

Train kitchen staff on prep work and food plating techniques

Store food products in compliance with safety practices (e.g. in refrigerators)

Keep weekly and monthly cost reports

Maintain sanitation and safety standards in the kitchen area

· Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef

· Hands-on experience with planning menus and ordering ingredients

· Knowledge of a wide range of recipes

· Familiarity with kitchen sanitation and safety regulations

· Conflict management abilities

· Ability to manage a team in a fast-paced work environment

· Flexibility to work during evenings and weekends

· Certification from a culinary school or degree in Restaurant Management is a plus

• Health insurance
• Life insurance
• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided

Posted today

Job Description

KRA 1 Profitability and Sales Yield monitoring

• Ensures that all yielding are accurate.
• Monitors wastages properly and identifies ways to reduce cost.

KRA 2 Kitchen Operations Management

• Plans and prepares in terms of personnel scheduling, equipment, and other resources.
• Ensures that kitchen systems, standards and procedures are being followed by all kitchen staff.
• Checks all equipment, lighting, fixtures, and kitchen amenities to make sure they are in good working condition, and reports anything that needs repair or replacement to the Managing Director.
• Recommends ways to improve production and kitchen operations.

KRA 3 Production Management

• Plans, implements and monitors production systems (stock levels, ordering and receiving of items.
• Responds to food quality-related concerns. Creates and implements action plans to resolve production related concerns.
• Regularly prepares and analyzes all production reports and identifies improvements in the system.

KRA 4 Food Safety and Sanitation

• Ensures all BOH staff complies with Food Safety and Sanitation standards.
• Undertakes regular line check of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies and procedures.
• Monitors FSS results and gives ample feedback and recommendations to the Managing Director

KRA 5 People Management

• Ensures standard procedures for production and company policies are being adhered to.
• Coaches and buddies all BOH personnel on kitchen systems, standards and procedures.

Qualifications

• Bachelor's degree in Hotel and Restaurant Management, Hospitality Management or any equivalent courses.
• Experience working in the restaurant industry.
• Demonstrated ability to manage operating costs in accordance with budgets
• Strong interpersonal and communication skills
• Excellent leaderships skills
• Extremely organized and detail-oriented

Job Type: Full-time

• Staff meals provided

Experience:

• Kitchen Manager: 5 years (Preferred)

Posted today

Job Description

• HMO
• Service Charge
• Employee Discount (Amici and Caramia)
• Tips
• incentives

Primarily responsible in serving clean and safe products by ensuring proper and consistent execution of Food Safety standards. This role ensures that we have enough manpower and products to meet the daily demand and to achieve smooth flow of kitchen operations. The Kitchen Manager is also responsible in managing the food and labor costs.

SPECIFIC ROLES AND RESPONSIBILITIES:

A. Food Safety

· Ensures that all kitchen team members are consistently following the basic food safety standards, proper grooming, and security processes.

· Ensures proper compliance of both primary and secondary product shelf-lives.

· Ensures no cross-contamination of products.

B. Inventory Management and Ordering System

· Ensures proper and accurate inventory count on a daily, weekly, monthly and yearly basis.

· Prepares and analyzes the food cost and wastage report.

· Provides realistic product forecasts following the sales trend and anticipated events.

C. Job Allocation

· Ensures that team members are well-trained and equipped prior to being assigned to their respective work stations.

· Provides enough manpower for preparation, during peak time, and for cleaning to ensure smooth flow of operations.

· Analyze the daily sales trend and upcoming events then adjusts the schedules accordingly.

· Has the ability to lead the whole kitchen team to follow all the standard operating procedures.

· Always considers the core values of the company when making a decision.

E. Equipment Maintenance

· Familiar with the basic functions of kitchen equipment and how to do trouble shooting.

· Monitors the performances of each major equipment and its incurred maintenance costs.

F. MS Excel

· Knows how to use the basic Microsoft Excel.

• Company Christmas gift
• Company events
• Health insurance
• Paid training

Job Type: Full-time

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Location

Posted today

Job Description

We are on the hunt for an experienced kitchen supervisor to oversee the daily operations of our establishment's kitchen staff. As the kitchen manager, you will be responsible for overseeing food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels.

To be successful in this role, the ideal candidate will have proven culinary and management experience. In addition to being an excellent communicator, you should also demonstrate outstanding leadership and organizational abilities.

RESPONSIBILITIES

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Work with the restaurant manager to price and change menu items.
• Schedule work shifts for employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.

Requirements/ Qualifications

• Bachelor's degree in restaurant management or certification from culinary school is required.
• A minimum of 1-2 years' experience in a similar role.
• In-depth knowledge of kitchen health and safety regulations.
• Ability to work well in a stressful and fast-paced environment.
• Excellent problem-solving and conflict management abilities.
• Outstanding communication and organizational skills.

Job Type: Full-time

• Additional leave
• Opportunities for promotion
• Paid training

Experience:

• Kitchen Supervisor: 1 year (Preferred)

Location:

• BF Homes P00 (Preferred)

Posted today

Job Description

The Kitchen Manager is responsible for overseeing the daily operations of the kitchen to ensure the highest standards of food quality, safety, cleanliness, and efficiency. This role involves managing kitchen staff, monitoring inventory, maintaining equipment, and ensuring compliance with health and safety regulations. The Kitchen Manager works closely with the management team to deliver consistent and excellent dining experiences.

Qualifications:

• Proven experience as a Kitchen Manager or similar role in the food industry.
• Strong knowledge of food safety, sanitation, and kitchen operations.
• Excellent leadership, organizational, and communication skills.
• Ability to work under pressure in a fast-paced environment.
• Strong problem-solving and decision-making abilities.
• Willing to undergo training
• Willing to be assigned in Tagaytay

Interested applicants may visit the store to apply.

Job Types: Full-time, Permanent

• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided

Posted today

Job Description

Oversees all kitchen operations, ensuring food is prepared safely, on time, and to quality standards. Manages kitchen staff, orders supplies, controls inventory, and maintains cleanliness and safety in the kitchen. Works closely with chefs and other managers.

Key Skills:

• Food safety knowledge
• Inventory management
• Team supervision

Job Type: Full-time

• On-site parking
• Paid training

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