Kitchen Management Trainee

2 weeks ago

Manila, National Capital Region, Philippines SHG SERVICES INC. Full time

The Standard Hospitality Group is a contemporary lifestyle brand whose purpose lies in creating momentous experiences through well-crafted dishes, paired with unparalleled hospitality. The success of our brands, Yabu, Ippudo, Elephant Grounds, and Kiwami, is due, in large part, to the determination and dedication possessed by every member of our team. Because of this, we have fostered an environment which allows each Standard Hospitality Group employee to thrive and reach their utmost potential.

Job Summary:

As a Kitchen Management Trainee at Standard Hospitality Group (SHG), you will be part of a structured training program designed to prepare you for a Restaurant General Manager (RGM) role. The program focuses on Back-of-House (BOH) operations, including food preparation, safety and sanitation, team supervision, and kitchen efficiency.

Job Responsibilities:

  1. BOH Operations Mastery

    • Learn and uphold food preparation standards, cooking procedures, and kitchen hygiene in line with Yabu standards.

    • Oversee mise en place, breading, portioning, thawing, and frying station functions.

    • Implement and monitor daily kitchen checklists (temperature, FIFO, inventory, etc.).

  2. People Management & Training

    • Lead and mentor line cooks, stewards, and kitchen helpers during training and immersion periods.

    • Practice hands-on supervision during service hours, managing BOH performance and communication.

    • Implement SHG's Buddy System and coaching protocols to build team capability.

  3. Systems and Reporting

    • Train in proper inventory management, wastage tracking, and daily BOH reporting.

    • Familiarize with SHG tools: HRIS, Power BI, BOH modules, and production planning checklists.

    • Support store audits and compliance reports (QMS, Food Safety, Labor, etc.).

  4. Business Readiness

    • Participate in kitchen productivity initiatives (line efficiency, prep planning, etc.).

    • Execute BOH-side support during store openings, promos, and high-traffic periods.

    • Develop a capstone kitchen management project before final deployment as RGM.

Job Qualifications:

  • Minimum 3 years' experience as BOH Supervisor, Head Cook, or equivalent in Casual Dining restaurants.

  • Strong kitchen fundamentals: fabrication, breading, portion control, and cooking.

  • Demonstrated leadership: experience leading BOH teams, managing schedules and performance.

  • Exposure to food safety, kitchen sanitation protocols, and basic inventory systems.

  • Preferably with experience from Japanese or premium casual dining concepts.

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