Kitchen Manager - Nono's Comfort Kitchen & Bakery

Table Group Inc.; Quezon City; On-site; PHP 420,000 - 640,000; Full time

Benefits offered by this job

Free medical coverage

Career advancement

Additional leave

Employee discount

Health insurance

Promotion opportunities

Paid training

Job summary

Nono's Restaurant is seeking a Kitchen Manager to oversee daily kitchen operations and lead the culinary team. You will supervise staff, ensure food quality, manage inventory, and support the Head Chef in upholding kitchen standards.

The role requires strong leadership, familiarity with cost control, and the ability to thrive in a fast-paced environment. This is a full-time position based in a high-volume kitchen setting.

Qualifications

• 1–3 years experience in kitchen leadership or supervisory roles in F&B or back-of-house.
• NC II or Culinary Arts/related course preferred for those without direct leadership experience.
• Strong leadership, organizational, and mentoring skills.
• Knowledge of kitchen equipment, food costing, and culinary techniques.
• Able to work in a fast-paced, high-volume kitchen environment.

Responsibilities

• Supervise and coordinate kitchen staff and daily operations.
• Ensure consistent food preparation, taste, and presentation.
• Maintain hygiene, safety, and sanitation standards.
• Assist in inventory management, ordering, and cost control.
• Train and guide junior kitchen staff.
• Support Head Chef in planning and executing menu item.

Skills

Kitchen leadership

Staff supervision

Food quality

Inventory control

Training mentees

Education

NC II or Culinary Arts

Job description

Job description:

Nono's Restaurant are hiring a Kitchen Manager to manage daily operations in Nono’s kitchen. This role includes supervising the culinary team, maintaining inventory, ensuring food quality, and supporting the Head Chef in implementing kitchen policies and standards.

Key Responsibilities:

• Supervise and coordinate kitchen staff and daily operations
• Ensure consistent food preparation, taste, and presentation
• Maintain hygiene, safety, and sanitation standards
• Assist in inventory management, ordering, and cost control
• Train and guide junior kitchen staff
• Support Head Chef in planning and executing menu item

Qualifications:

• At least 1–3 years experience in kitchen leadership or supervisory roles in F&B or back-of-house
• NC II or Culinary Arts/related course preferred for those without direct leadership experience
• Strong leadership, organizational, and mentoring skills
• Knowledge of kitchen equipment, food costing, and culinary techniques
• Able to work in a fast-paced, high-volume kitchen environment

Benefits:

• Free medical coverage
• Professional and supportive work environment
• Opportunity for career advancement and skill development
• Additional leave
• Employee discount
• Health insurance
• Opportunities for promotion
• Paid training