Kitchen Manager

Virgin Beach Resort Laiya; San Juan; On-site; PHP 900,000 - 1,700,000; Full time

Job summary

Virgin Beach Resort Laiya is seeking an experienced Kitchen Manager to oversee day-to-day resort kitchen operations and lead a team of culinary staff. You will ensure quality, safety, and presentation, while managing inventory, costs, and SOPs to drive efficiency.

The role requires 3–5 years of managerial kitchen experience in hospitality settings, with strong knowledge of HACCP, food safety, and budgeting. Weekend shifts and holidays are expected in a resort environment.

Qualifications

• Bachelor's degree in Hospitality Management, Culinary Arts, Hotel and Restaurant Management, or a related field.
• 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 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 ordering, receiving, and storage of food and supplies.
• Control food costs, minimize waste, and ensure proper portioning.
• Coordinate with F&B and Front Office on guest requirements and events.
• Inspect kitchen equipment and coordinate repairs and maintenance.
• Develop SOPs to improve kitchen efficiency.
• Handle guest feedback related to food quality and ensure prompt resolutions.
• Maintain a clean, organized, and safe working environment.
• Prepare reports on kitchen operations, inventory, food costs, and staff performance.

Skills

Kitchen management

Leadership

Staff training

Budgeting

Food safety HACCP

Inventory management

Communication

Problem solving

Time management

Education

Bachelor's in Hospitality Management

Related field degree

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.