Kitchen Lead & Line Cook - Safety, Inventory, Training

City Garden Suites Manila; Metro Manila; On-site; PHP 391,000 - 580,000; Full time

Job summary

City Garden Suites Manila is seeking a seasoned kitchen professional to join our team as a lead cook with strong knife skills and a focus on safety and hygiene. The role involves managing purchasing, inventory, and staff training to uphold our culinary standards.

The ideal candidate will have a Bachelor's degree in Hotel and Restaurant Management and 3–4 years of related experience, with the ability to coach kitchen staff and collaborate with HR on disciplinary matters.

Qualifications

• Bachelor's degree in Hotel and Restaurant Management or related field.
• 3-4 years of working experience in the related field.
• Ability to train and coach kitchen staff.

Responsibilities

• Professional cooking and knife handling.
• Implements safety, sanitation and food handling procedures; maintains a safe hygienic kitchen environment.
• Maintains the culinary standards of the team.
• Manages food purchasing and storage; ensures par stock level is followed and food costs remain profitable.
• Raise purchase requests for kitchen items and supplies; projects needed items based on projected sales volume.
• Monitors delivery of kitchen items; follows up on undelivered items with the purchasing team.
• Performs daily and weekly inventory; ensures accurate information.
• Ensures FIFO is observed in all areas.
• Checks and delegates tasks to all kitchen staff; ensures tasks are followed.
• Trains and coaches all kitchen staff.
• Coordinates with HR for disciplining staff as needed.
• Performs other duties as assigned by Sous Chef and General Manager.

Skills

Professional cooking

Knife handling

Safety & sanitation

Kitchen leadership

Education

Bachelor's degree in Hotel & Restaurant Management

Job description

City Garden Suites Manila is seeking a seasoned kitchen professional to join our team as a lead cook with strong knife skills and a focus on safety and hygiene. The role involves managing purchasing, inventory, and staff training to uphold our culinary standards.

The ideal candidate will have a Bachelor's degree in Hotel and Restaurant Management and 3–4 years of related experience, with the ability to coach kitchen staff and collaborate with HR on disciplinary matters.