Kitchen- Team Leader

BANH MI KITCHEN SERVICES, INC.; Davao City; On-site; PHP 250,000 - 420,000; Full time

Job summary

BANH MI KITCHEN SERVICES, INC. seeks a Kitchen Team Leader to oversee planning, preparation, and cooking to deliver high-quality dishes and memorable customer experiences.

You will manage kitchen operations, supervise staff, and ensure strict food safety standards are followed. The role includes menu development, inventory control, and collaboration with other departments to maintain efficiency and profitability.

Qualifications

• Finished highschool or equivalent vocational graduate.
• At least two years of work experience in the same role and capacity.
• Familiar with professional kitchen equipment and tools.
• Certification in cooking is a plus.
• Understands food safety practices.

Responsibilities

• Plan and develop menus ensuring customer appeal and cost-effectiveness.
• Supervise kitchen staff and assign tasks to ensure teamwork.
• Ensure food safety and quality across all meals.
• Manage inventory and order supplies to prevent shortages.
• Train kitchen staff on recipes, safety procedures, and techniques.
• Monitor kitchen operations to ensure smooth workflow.
• Create new dishes to keep offerings fresh and appealing.
• Maintain and repair kitchen equipment as needed.
• Manage the kitchen budget including food and labor costs.
• Collaborate with management, marketing, and sales to optimize operations.

Skills

Kitchen equipment familiarity

Food safety practices

Multi-tasking

Integrity & professionalism

Education

High school diploma or vocational graduate

Job description

Overview

A Kitchen Team Leader acts as the Head Cook in the kitchen, responsible in the planning, preparation, and cooking of food items to ensure the highest quality service and experience for customers. They help keep the kitchen organized and running efficiently. He/she ensures proper food handling, sanitation and following food storage procedures. He/she also plays an important role in the company’s product research and development activities.

Duties and Responsibilities

Primary Responsibilities

• 1. Plan and develop menus - The head cook is responsible for creating menus that are both appealing to customers and cost-effective for the restaurant.
• 2. Supervise kitchen staff - The head cook must manage the kitchen staff, assign tasks, and ensure that everyone is working together effectively.
• 3. Ensure food safety and quality - The head cook must oversee food preparation to ensure that all meals meet safety and quality standards.
• 4. Manage inventory - The head cook must manage inventory levels and order supplies to ensure that the kitchen always has the necessary ingredients.
• 5. Train kitchen staff - The head cook must train new employees and ensure that all kitchen staff members are familiar with food preparation techniques and safety procedures.
• 6. Monitor kitchen operations - The head cook must keep an eye on the kitchen operations to ensure that everything is running smoothly.
• 7. Create new dishes - The head cook is expected to be creative and come up with new dishes that will keep customers coming back for more.
• 8. Maintain equipment - The head cook must ensure that kitchen equipment is well-maintained and functioning properly.
• 9. Manage kitchen budget - The head cook must manage the kitchen budget, including food costs, labor costs, and other expenses.
• 10. Collaborate with other departments - The head cook must collaborate with other departments, such as management, marketing, and sales, to ensure that the restaurant is operating efficiently and profitably.

Secondary Responsibilities

• 1. Does preparation of food items and menu items in accordance with the company standards and guidelines. Setting up workstations with all the ingredients needed and cooking equipment.
• 2. Serves meals by reviewing recipes, assembling, combining and cooking ingredients and maintaining a sanitary kitchen.
• 3. Follow recipes consistently. He/she makes necessary adjustments based on customer requests. Weighing, measuring, mixing and preparing ingredients according to recipes.
• 4. Executes cold food production in accordance with the standards of plating guide specifications.
• 5. Prepares ingredients by following recipes – slicing, cutting, chopping, mincing, stirring, whipping and mixing ingredients, adding seasonings, verifying taste and plating meals.
• 6. Stores leftovers according to established protocols/standards.
• 7. Ensures all food and other items’ proper storage.
• 8. Checks food while cooking to stir or turn. Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.
• 9. Checks quality of ingredients before using it.
• 10. Ensures great presentation by dressing dishes before serving. Communicates with staff and prepare garnishes to make an attractive presentation for each meal.
• 11. Operate kitchen equipment such as broilers, ovens, grills and fryers.
• 12. Adheres to proper food handling, sanitation, and safety procedures. Maintains temperature and appropriate dating, labeling, and rotation of all food items.
• 13. Double-checks requested materials versus the actual deliveries. Double checks delivery receipts/sales invoice versus actual item received.
• 14. Reports critical items to their Team Leader for immediate resolution.
• 15. Reports and records spoilage and scraps to the Manager.
• 16. Attends the general cleaning schedule of the commissary area.
• 17. Ensures high standard and quality products are produced by effectively performing his/herp primary and secondary tasks/assignments.
• 18. Reports machine conditions and recommends necessary maintenance and repairs.
• 19. Performs other tasks that may be assigned from time to time.

Team Lead Function

• 1. Train and help the manager in supervising kitchen staff during their work.
• 2. Assist the manager in drawing up a production schedule to determine the type and quantity of goods to produce.
• 3. Ensures accurate records of cooking operations.
• 4. Ensures that production staff strictly adheres to the instructions provided to the team.
• 5. Manages needed supplies and inventory levels.
• 6. Does special responsibility such as marination of meats and other products necessary for marination.
• 7. Helps the manager in doing R&D functions to develop more products that customers would love to try.
• 8. Helps in new product development and launching.
• 9. Accomplish daily inventory forms (daily production report, month-end inventory, requisition slips, and the likes).
• 10. Submit necessary purchase orders to the supervisor.
• 11. Monitor inventory stocks level of all items to prevent outage.

Work Habits

• Follows standards and procedures
• Pay attention to details.
• Holds self-accountable for assigned responsibilities.
• Sees tasks to completion in a timely manner
• Adeptness at analyzing facts, problem-solving, decision-making, and demonstrating good judgment
• Attendance and Punctuality

Adheres to the corporate core values (AWESOME):

• Always improving
• Wow customers
• Excellence
• Solicitude (Malasakit)
• Oneness (Teamwork)
• Moral uprightness
• Evolving

Qualifications

• Finished highschool or any vocational graduate
• At least two (2) years work experience in the same role, in the same capacity
• Familiar with all professional kitchen equipment, including mixers, blenders, sheeters, and others use on daily cooking activities. Experienced in using cutting tools and different cookware.
• With certification in cooking is a plus
• Understands food safety practices
• Ability to multi-task and manage requests on a timely manner
• Ability to work with integrity, professionalism and confidentiality