Kitchen Manager

Flashpacker Inc.; Batangas City; On-site; PHP 900,000 - 1,200,000; Full time

Job summary

Flashpacker Inc. is seeking a seasoned Head of Kitchen to oversee daily resort kitchen operations in Batangas City, Philippines. You will lead kitchen staff, enforce quality and safety standards, and drive cost control and menu execution.

The role requires 3–5 years of managerial kitchen experience, strong leadership, and knowledge of HACCP and local health regulations. Flexibility to work weekends and holidays is expected, with reports on inventory, costs, and staff performance.

Qualifications

• Bachelor's degree in Hospitality Management, Culinary Arts, Hotel and Restaurant Management, or a related field is preferred.
• At least 3–5 years of managerial experience in kitchen operations, preferably in a resort, hotel, or restaurant.
• Proven experience in leading and supervising kitchen teams.
• Strong knowledge of food safety, sanitation, HACCP, and local health regulations.
• Experience in inventory management, purchasing, cost control, and kitchen budgeting. Excellent leadership, communication, decision-making, and problem-solving skills.
• Ability to manage multiple priorities in a fast-paced hospitality environment.
• Proficient in preparing operational reports, staff scheduling, and performance management.
• Willing to work flexible hours, including weekends and holidays.

Responsibilities

• Oversee the day-to-day operations of the resort kitchen.
• Supervise, train, schedule, and evaluate kitchen employees.
• Ensure food is prepared and served according to quality, presentation, and safety standards.
• Maintain compliance with food safety, sanitation, and health regulations.
• Monitor inventory levels and coordinate the ordering, receiving, and storage of food and kitchen supplies.
• Control food costs, minimize waste, and ensure proper portioning.
• Coordinate with the Food & Beverage and Front Office teams regarding guest requirements, events, and special functions.
• Inspect kitchen equipment and coordinate repairs and preventive maintenance as needed.
• Develop and implement standard operating procedures (SOPs) to improve kitchen efficiency.
• Handle guest feedback related to food quality and ensure prompt resolution of concerns.
• Ensure a clean, organized, and safe working environment at all times.
• Prepare reports on kitchen operations, inventory, food costs, and staff performance.

Education

Bachelor's degree in Hospitality Management, Culinary Arts, Hotel and Restaurant Management, or a related field

Job description

DUTIES AND RESPONSIBILITIES

• Oversee the day-to-day operations of the resort kitchen.
• Supervise, train, schedule, and evaluate kitchen employees.
• Ensure food is prepared and served according to quality, presentation, and safety standards.
• Maintain compliance with food safety, sanitation, and health regulations.
• Monitor inventory levels and coordinate the ordering, receiving, and storage of food and kitchen supplies.
• Control food costs, minimize waste, and ensure proper portioning.
• Coordinate with the Food & Beverage and Front Office teams regarding guest requirements, events, and special functions.
• Inspect kitchen equipment and coordinate repairs and preventive maintenance as needed.
• Develop and implement standard operating procedures (SOPs) to improve kitchen efficiency.
• Handle guest feedback related to food quality and ensure prompt resolution of concerns.
• Ensure a clean, organized, and safe working environment at all times.
• Prepare reports on kitchen operations, inventory, food costs, and staff performance.

QUALIFICATION AND NEEDED WORK EXPERIENCE

• Bachelor's degree in Hospitality Management, Culinary Arts, Hotel and Restaurant Management, or a related field is preferred.
• At least 3–5 years of managerial experience in kitchen operations, preferably in a resort, hotel, or restaurant.
• Proven experience in leading and supervising kitchen teams.
• Strong knowledge of food safety, sanitation, HACCP, and local health regulations.
• Experience in inventory management, purchasing, cost control, and kitchen budgeting.Excellent leadership, communication, decision-making, and problem-solving skills.
• Ability to manage multiple priorities in a fast-paced hospitality environment.
• Proficient in preparing operational reports, staff scheduling, and performance management.
• Willing to work flexible hours, including weekends and holidays.