Kitchen Operations Lead

BABYSPICE FOOD CORPORATION; Taguig; On-site; PHP 240,000 - 420,000; Full time

Job summary

BABYSPICE FOOD CORPORATION in the Philippines is seeking a Kitchen Supervisor to oversee daily kitchen operations, coordinate shifts, assign duties, and ensure food is prepared and presented to meet quality standards.

The role involves monitoring portions, maintaining cleanliness and food safety, managing inventory, reducing waste, training staff, and collaborating with servers and management to ensure smooth service.

Responsibilities

• Supervise and coordinate the daily activities of kitchen staff.
• Assign duties and schedules to kitchen employees based on operational requirements.
• Ensure food is prepared, cooked, and presented according to quality and company standards.
• Monitor food portions, preparation methods, and consistency.
• Maintain high standards of cleanliness, sanitation, and food safety in the kitchen.
• Ensure compliance with health and safety regulations.
• Monitor inventory levels and assist with ordering and receiving food and kitchen supplies.
• Check the quality and freshness of ingredients and properly store food items.
• Minimize food waste and control kitchen operating costs.
• Train, guide, and motivate kitchen staff.
• Monitor staff performance and address operational or performance issues appropriately.
• Ensure kitchen equipment and utensils are properly used, cleaned, and maintained.
• Coordinate with servers, management, purchasing, and other departments to ensure smooth operations.
• Handle customer or service-related concerns involving food quality or preparation when necessary.
• Complete kitchen reports, inventory records, and other required documentation.
• Assist the Head Chef or Kitchen Manager with menu

Job description

BABYSPICE FOOD CORPORATION in the Philippines is seeking a Kitchen Supervisor to oversee daily kitchen operations, coordinate shifts, assign duties, and ensure food is prepared and presented to meet quality standards.

The role involves monitoring portions, maintaining cleanliness and food safety, managing inventory, reducing waste, training staff, and collaborating with servers and management to ensure smooth service.