Kitchen Supervisor

Table Group Inc.; Makati; On-site; PHP 400,000 - 600,000; Full time

Benefits offered by this job

Free medical coverage

Health insurance

Paid training

Career advancement

Employee discount

Additional leave

Promotion opportunities

Professional environment

Job summary

Nono's Restaurant in Makati is hiring a Kitchen Supervisor/Deputy to manage daily kitchen operations, lead the culinary team, and support the Head Chef in implementing standards.

The role focuses on maintaining food quality, inventory control, hygiene, and cost awareness in a fast-paced, high-volume kitchen. Previous leadership experience in F&B is preferred, with NC II or Culinary Arts training welcomed.

Qualifications

• Leadership and mentoring of kitchen staff
• Strong organizational skills for managing a busy kitchen
• Ability to maintain high standards of food safety and hygiene
• Experience in a fast-paced, high-volume kitchen environment
• Knowledge of kitchen equipment and cost control practices

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 items

Skills

Leadership

Mentoring

Organizational skills

Fast-paced environment

Food safety

Education

NC II or Culinary Arts/related course

Job description

Nono's Restaurant are hiring a Kitchen Supervisor/ Kitchen Deputy 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

About you

• 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