Kitchen Supervisor

Risla Collection Inc.; Taytay; On-site; PHP 502,000 - 725,000; Full time

Job summary

Risla Collection Inc. in the Philippines seeks a Kitchen Operations Manager to supervise daily kitchen activities, ensure recipes, quality, safety, and hygiene standards, and coordinate with the Restaurant Manager on operational needs.

You will optimize food production and presentation and drive customer satisfaction. The role includes overseeing inventory control, applying FIFO/FEFO, conducting regular audits, controlling costs, and producing daily, weekly and monthly reports with Excel and

Qualifications

• Must have a degree in Culinary Arts / Hospitality / Food Technology or related field.
• 2–3 years experience in restaurant or food service operations, supervisory preferred.
• Strong knowledge of kitchen operations, food safety standards and cost control.

Responsibilities

• Supervise and monitor daily kitchen operations and food production.
• Ensure recipes, standards and portion controls are followed.
• Monitor food quality, presentation, consistency and serving time.
• Implement food safety, sanitation and hygiene standards.
• Coordinate with Restaurant Manager on kitchen concerns and requirements.
• Maintain kitchen equipment and facilities.

Skills

Leadership

Communication

Supervisory abilities

Analytical skills

Organizational skills

Problem-solving

Education

Graduate of Culinary Arts, Hospitality Management, Food Technology or related course

Tools

Microsoft Excel

Microsoft Word

POS/Restaurant management software

Job description

With Knowledge in Computer Operations, Inventory Management and Internal Audit

Key Responsibilities and Duties:

1. Kitchen Operations Management:

• Supervise and monitor daily kitchen operations and food production

• Ensure that food preparation follows established recipes, standards and portion controls

• Monitor food quality, presentation, consistency and serving time

• Ensure proper implementation of food safety, sanitation and hygiene standards

• Coordinate with the Restaurant Manager regarding kitchen concerns and operational requirements

• Ensure that kitchen equipment and facilities are properly maintained

1. Inventory Management and Control

• Monitor daily inventory of food supplies, ingredients and kitchen materials

• Conduct regular physical inventory and reconcile actual stocks against inventory records

• Monitor stock levels and prepare purchase requisitions when necessary

• Ensure proper receiving, checking, storage and issuance of kitchen supplies

• Implement FIFO (First In, First Out) and FEFO (First Expired, First Out) procedures

• Monitor food wastage, spoilage, pilferage and unnecessary consumption

• Maintain accurate inventory records and monitor product usage

1. Audit and Cost Control

• Conduct regular kitchen inventory audits and stock inspections

• Verify food requisitions, receiving report4. , issuance slips and inventory records

• Monitor food consumption, portioning and wastage

• Check discrepancies between actual inventory and recorded inventory

• Assist in monitoring food costs and identifying areas of unnecessary expenses

• Ensure compliance with company policies, procedures and internal control standards

• Prepare audit findings and recommend corrective actions when necessary

1. Computer and Reporting Responsibilities

• Utilize computer applications, particularly Microsoft Excel and Word, for encoding, monitoring and reporting

• Maintain computerized inventory records and stock monitoring systems

• Prepare daily, weekly and monthly kitchen reports

• Encode inventory movement, food consumption, wastage and stock adjustments

• Generate inventory summaries and assist in preparing food cost reports

• Utilize POS systems or restaurant management software for operational monitoring

• Ensure accuracy and proper documentation of all computer-based records

1. Staff Supervision and Development

• Supervise, train, and evaluate kitchen personnel

• Assign daily duties and monitor staff productivity

• Ensure proper attendance, grooming, discipline and workplace conduct

• Conduct staff briefings and provide operational instructions

• Promote teamwork, accountability and efficiency among kitchen personnel

• Address staff performance issues and recommend appropriate corrective measures

1. Quality Control and Food Safety

• Ensure compliance with food handling, sanitation, and kitchen safety procedures

• Monitor food storage temperatures and expiration dates

• Inspect ingredients and finished products for quality and freshness

• Ensure proper labeling and storage of food items

• Maintain cleanliness and orderliness of the entire kitchen area

Qualifications:

• Graduate of Culinary Arts, Hospitality Management, Food Technology or any related course. relevant work experience may also be considered

• At least 2-3 years of experience in restaurant or food service operations, preferably in a supervisory capacity

• Strong knowledge of kitchen operations, food preparation and food safety standards

• Knowledgeable in inventory management, stock control and cost monitoring

• With experience in conducting inventory audits and stock reconciliation

• Computer literate and proficient in Microsoft Excel, Word and other basic office applications

• Knowledge of POS systems, computerized inventory systems or restaurant management software is an advantage

• Good analytical, organizational and problem-solving skills

• Strong leadership, communication and supervisory abilities

• Honest, detail-oriented, organized and results-driven