KITCHEN SUPERVISOR

Tamayo’s Group of Companies; Manila; On-site; PHP 391,000 - 614,000; Full time

Job summary

Tamayo’s Group of Companies in Manila is seeking a Kitchen Team Leader to manage operations and drive a high-performing team focused on food quality and safety.

You will monitor temperatures, timing, packaging, presentation and releases, while coaching staff, enforcing core values, and maintaining a clean, efficient kitchen environment.

Qualifications

• Vocational diploma or equivalent in F&B or hospitality.
• Minimum of 2 years experience supervising staff.
• Strong background in culinary operations and customer service.
• Highly knowledgeable in food safety practices such as ServSafe or HACCP.
• Flexible, able to work in a fast paced environment and results-oriented.
• Knowledgeable in Menu planning and food costing.

Responsibilities

• Enforce Company Core Values and daily commitments.
• Lead the development and operation of the kitchen team for food quality.
• Monitor temperature, time, packaging, presentation and releases of all food and beverage items.
• Ensure food safety is consistently executed.
• Perform basic repairs or coordinate maintenance for kitchen equipment.
• Cross-train all team members and manage daily work stations.
• Maintain cleanliness and oversee day-to-day operations.
• Identify and solve problems; hold team accountable for delegated tasks.

Skills

Organizational skills

Integrity

Cultural awareness

Work ethics

Leadership

Communication

Problem solving

Education

Vocational Diploma / Short Course Certificate in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or Culinary Management

Job description

DUTIES AND RESPONSIBILITIES:

Primary Responsibility and Accountability

• Enforce the Company’s Core Values and Daily Commitments at all times.
• This is a leadership position responsible for the development and operation of the team to support one of the most critical factors in our success, food quality.
• Manage our food quality standards by consistently monitoring the temperature, time, packaging, presentation and releases of all required food and beverage requirement
• Responsible for consistently ensuring execution of food safety at all times
• Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs
• Develop and cross train all team members
• Ensure a sense of urgency from all kitchen team members at all times
• Assign daily work stations and manage breaks
• Ensure cleanliness at all times
• Manage the day-to-day operations as needed
• Identify and solve real problems
• Hold each other accountable with the delegated responsibilities to the team
• Improve performance of the team

Qualifications:

• Organizational skills to prioritize daily tasks.
• Must be honest, trustworthy and with integrity
• Possess cultural awareness and sensitivity
• Demonstrate sound work ethics
• Positive attitude, respectful and flexible
• Understanding all key business standards related to food, service and cleanliness
• Consistently communicating and coordinating with the maintenance and other related departments to accomplish basic repairs and upkeep of the facility, including the equipment (necessary in order to minimize expenses and maximize productivity with as little downtime as possible)
• Effectively lead the development of others, including work relationships, with emphasis on an exceptional work environment for all employees
• Delegate daily tasks and hold the team accountable for those tasks

Requirements:

1. Candidate must possess at least a Vocational Diploma / Short Course Certificate, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, Culinary Management or equivalent, or the equivalent combination of education and experience.
2. Minimum of 2 years experience with supervisor responsibilities
3. Has a strong background in culinary operations and customer service
4. Highly knowledgeable in Food safety practices, Serving Safe Food and/or HACCP.
5. Flexible, able to work in a fast paced environment and result-oriented.
6. Highly knowledgeable in Menu Planning, Food Costing, business sales targets.
7. Can lead, coach and train effectively.
8. Highly organized, systematic and can work under pressure
9. Possess and can manifest effective leadership, efficient management, logical and meticulous planning skills.