Kitchen Supervisor

Top Line Business Development Corporation; Cebu City; On-site; PHP 279,000 - 424,000; Full time

Job summary

Top Line Business Development Corporation is seeking a qualified candidate for a supervisory role in restaurant operations in Cebu City. The ideal candidate holds a degree related to hospitality or business and has 2-3 years in kitchen or restaurant operations, preferably with supervisory experience.

The role requires strong knowledge of food preparation, safety standards, inventory management, and cost control.

Qualifications

• Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or related field is an advantage.
• 2-3 years of experience in kitchen operations, food service, or restaurant operations, preferably with supervisory experience.
• Knowledge of food preparation, standard recipes, presentation, portion control and quality standards.
• Strong knowledge of food safety, sanitation, hygiene and workplace safety procedures.
• Experience in inventory management, stock monitoring, receiving, ordering, and FIFO system.
• Knowledge of cost control for food, labor, and utilities including waste reduction.
• Leadership, communication, problem-solving and decision-making skills.
• Detail-oriented, organized and capable of working in fast-paced restaurant environment.
• Willing to work shifting schedules, weekends and holidays.

Skills

Leadership

Communication

Problem-solving

Decision-making

Detail-oriented

Organized

Fast-paced

Willing to work shifts

Education

Bachelor's degree in Hospitality Management

Job description

• Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or a related field is an advantage.

• With 2-3 years of experience in kitchen operations, food service, or restaurant operations, preferably with supervisory experience.

• Knowledgeable in food preparation, standard recipes, product presentation, portion control, and food quality standards.

• Strong knowledge of food safety, sanitation, hygiene, and workplace safety procedures.

• Experienced in inventory management, stock monitoring, receiving, ordering, and FIFO inventory system.

• Knowledgeable in food, labor, and utility cost control, including waste, spoilage, and breakage reduction.

• Strong leadership, communication, problem-solving, and decision-making skills.

• Detail-oriented, organized, and capable of working in a fast-paced restaurant environment.

• Willing to work shifting schedules, weekends, and holidays.