Kitchen Head

The Aristocrat Restaurant; Manila; On-site; PHP 334,800 - 558,000; Full time

Job summary

The Aristocrat Restaurant in Manila is seeking a Kitchen Manager to oversee daily operations and ensure high standards of food quality and safety. The ideal candidate will have a bachelor's degree in Culinary Arts or a related field and proven experience in a managerial kitchen role.

Responsibilities include supervising kitchen staff, managing inventory, ensuring compliance with food safety standards, and training personnel. Strong leadership skills and a passion for culinary excellence are essential for success in this position.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or related field is an advantage.
• Proven experience in a supervisory or managerial kitchen role.
• Strong knowledge of food preparation techniques and kitchen operations.

Responsibilities

• Supervise and manage daily kitchen operations.
• Ensure food items are prepared according to company standards.
• Monitor food quality and portion control.
• Oversee inventory management and storage of supplies.
• Conduct regular inventory counts and monitor food costs.

Skills

Food preparation techniques

Kitchen operations

Food safety standards

Team management

Problem-solving

Education

Bachelor's degree in Culinary Arts or related field

Job description

Key Responsibilities

• Supervise and manage daily kitchen operations.
• Ensure all food items are prepared and presented according to company standards and recipes.
• Monitor food quality, portion control, and product consistency.
• Oversee inventory management, ordering, receiving, and storage of supplies.
• Conduct regular inventory counts and monitor food cost, wastage, and variance.
• Ensure proper use, maintenance, and cleanliness of kitchen equipment.
• Implement and enforce food safety, sanitation, and workplace safety standards.
• Develop work schedules and assign duties to kitchen staff.
• Train, coach, and evaluate kitchen personnel to improve performance and productivity.
• Coordinate with management regarding menu development, operational improvements, and cost-control initiatives.
• Investigate and resolve operational issues affecting kitchen efficiency and service quality.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, Food Service Management, or a related field is an advantage.
• Proven experience in a supervisory or managerial kitchen role.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Extensive understanding of Back‑of‑the‑House (BOH) processes, inventory management, and kitchen workflow.
• Proficient in food cost control, inventory reconciliation, and variance analysis.
• Knowledge of kitchen equipment operation, maintenance, and safety procedures.
• Strong leadership, organizational, problem‑solving, and decision‑making skills.
• Ability to manage and motivate a team in a fast‑paced environment.