Kitchen Team Lead: Fast-Paced Ops & Quality

Top Line Business Development Corporation; Cebu City; On-site; PHP 279,000 - 402,000; Full time

Job summary

Top Line Business Development Corporation seeks a Kitchen Supervisor in Cebu City to lead kitchen operations, ensure quality and safety, and manage inventory and staff. The role requires a hospitality-focused background and hands-on leadership in a fast-paced setting.

Bachelor's degree in Hospitality Management is preferred, with 1–2 years in kitchen or restaurant operations and supervisory experience. Candidates must be able to work shifting schedules, including weekends and holidays.

Qualifications

• 1–2 years of experience in kitchen operations, food service, or restaurant operations, preferably with team-lead or supervisory experience.
• Strong knowledge of food preparation, cooking, portion control, product presentation, and quality standards.
• Familiar with food safety, sanitation, hygiene, and kitchen safety procedures.
• Experience in inventory monitoring, receiving, stock management, ingredient preparation, and FIFO inventory system.
• Strong leadership and communication skills, with the ability to resolve team conflicts and address employee concerns.
• Knowledgeable in maintaining the cleanliness and proper working condition of kitchen equipment, tools, and premises.
• Detail-oriented and capable of following and enforcing standard recipes, procedures, quality, cost, and safety standards.
• Able to work effectively in a fast-paced environment.
• Willing to work shifting schedules, weekends, and holidays.

Skills

Leadership

Communication

Food safety

Detail-oriented

Team supervision

Quality standards

Problem solving

Education

Bachelor's degree in Hospitality Management

Job description

Top Line Business Development Corporation seeks a Kitchen Supervisor in Cebu City to lead kitchen operations, ensure quality and safety, and manage inventory and staff. The role requires a hospitality-focused background and hands-on leadership in a fast-paced setting.

Bachelor's degree in Hospitality Management is preferred, with 1–2 years in kitchen or restaurant operations and supervisory experience. Candidates must be able to work shifting schedules, including weekends and holidays.