Kitchen Shift Captain

Pao Brew Cafe; Makati; On-site; PHP 279,000 - 390,600; Full time

Job summary

A local café in Metro Manila is seeking a reliable Kitchen Shift Captain to manage inventory and support kitchen operations. The ideal candidate will have 2–3 years of experience in a similar role, strong skills in food safety and inventory control, and proficiency in Excel or Google Sheets. Responsibilities include organizing stock, preparing inventory reports, and ensuring compliance with sanitation standards. This position requires physical stamina and a willingness to work weekends and holidays.

Qualifications

• 2–3 years of kitchen or commissary experience, preferably in QSR or casual dining.
• Strong understanding of HACCP and kitchen sanitation standards.
• Physically fit, able to lift 20–25 kg and stand long hours.

Responsibilities

• Manage shift-level inventory and storekeeping tasks.
• Ensure accurate stock labeling and monitor ingredient shelf life.
• Prepare daily inventory reports and support Shift Leader.

Skills

Kitchen management

Inventory control

Food safety compliance

Communication skills

Leadership

Tools

Excel

Google Sheets

Inventory systems

Job description

We are looking for a reliable and hands-on Kitchen Shift Captain (BOH) who can take charge of inventory and storekeeping operations while supporting daily kitchen shift activities. This role ensures smooth coordination between kitchen production, food safety, and stock control, maintaining both speed and accuracy in operations.

The Kitchen Shift Captain will assist the Shift Leader in monitoring kitchen performance, ensuring food-safety compliance, and managing stock movements. When required, this role may act as OIC–BOH during shifts without a Shift Leader.

Key Responsibilities

• Manage shift-level inventory and storekeeping: receiving, storage, issuing, and spot-counts.
• Organize stockrooms using FIFO/FEFO principles; ensure accurate labeling and par levels per station.
• Monitor ingredient shelf life and avoid stock-outs or spoilage.
• Prepare daily inventory, variance, and waste reports for review.
• Support Shift Leader in station assignments, ticket-time monitoring, and BOH cleanliness.
• Maintain temperature and sanitation logs and ensure HACCP compliance.
• Coach new BOH staff on food-safety and stockroom standards.
• Coordinate with Purchasing, Cost Control, and FOH for smooth operations.

Qualifications

• At least 2–3 years of kitchen or commissary experience with exposure to inventory/storekeeping (preferably in QSR, casual dining, or multi-branch café).
• Knowledge of receiving, stocking, issuing, and counting processes; familiar with FIFO/FEFO systems.
• Proficient in Excel / Google Sheets; knowledge of Inventory or POS systems is an advantage.
• Strong understanding of food-safety standards (HACCP, 5S) and kitchen sanitation.
• Excellent communication, organization, and team leadership skills.
• Physically fit; able to stand long hours and lift up to 20–25 kg when needed.
• Willing to work on weekends and holidays.