Kitchen Manager

Chef Patrick Kitchen Carinderia; Caloocan; On-site; PHP 391,000 - 670,000; Full time

Job summary

Chef Patrick Kitchen Carinderia in Caloocan is seeking a hands-on Kitchen Supervisor to maintain efficient operations, manage staff, and ensure top quality food service for restaurant and catering production.

You will monitor budgets, control inventories, supervise kitchen program staff, and ensure compliance with food safety standards while delivering excellent customer satisfaction.

Qualifications

• 1-2 years of budget management experience.
• 1-2 years of experience in both restaurant and catering food service operations.
• Ability to supervise kitchen staff and ensure policies are followed.
• Strong presentation and plating standards.

Responsibilities

• Maintain productive kitchen ambience using charts, forms, lists and recipes.
• Ensure kitchen staff follows all established procedures and policies.
• Support store operations for catering production.
• Oversee budget management and cost control in kitchen operations.
• Monitor inventory and ordering; supervise procurement for frozen products and ingredients.
• Coordinate with head cook/staff for menu and commissary concerns.
• Ensure staff are well groomed and in proper uniform; maintain kitchen cleanliness.

Skills

Budget management

Kitchen supervision

Inventory control

Staff coordination

Food safety compliance

Customer service

Job description

• Maintain productive kitchen ambience using charts, forms, lists and recipes
• Ensure entire kitchen staff follows all established procedures and policies
• Support store operations for entire catering production
• Minimum 1-2 years of experience in both restaurant and catering food service operations required
• Provide assistance to general manager in evaluation of individual staff performance
• Implement and comply all HR goals and objective as stated by GM
• Support functions of store administrative as setup by general manager, stress involving ordering, monitor inventory and receiving orders, food cost.
• Facilitate and assist external and internal customers professionally
• Head, supervise and analyze performance of kitchen program staff
• Control inventory and purchase all required food supplies
• Monitor and manage kitchen program budget in accordance to designated guidelines]
• 1-2 years of budget management experience required for effective kitchen programme financial oversight
• Monitor actively and provide factual feedback on given budget line products
• Budget and manage employees meal
• Monitor all restaurant operations accordingly to scheduled shift and ensure compliance to all standard for products and services and implement an efficient restaurant business plans to increase revenue for establishment
• Administer everyday operations of restaurant and assist to resolve all issues pertaining food and maintain optimal customer satisfaction
• Present costed products to the Gen Manager and managing ingredients to comply with the standard
• Ensures the quality and cleanliness of food to be delivered or presented.
• Weekly procurement of items to be ordered in Frozen Products
• Coordinate with head cook/staff for commissary complaints and menu complaints
• Over all in charge of wet goods and inventory
• Over in charge all reporting of spoilages
• Over all in charge for all forms need for spoilage, costing, and menu proposal
• Ensure staff are well groomed and in proper uniform.
• Maintaining cleanliness in the work kitchen
• Supervises when/during service hour and/or production time
• Ensure great presentation by dressing dishes before they are served
• Reviews spoilage especially in customer