Commissary Head Chef

2 weeks ago

Pasay, National Capital Region, Philippines Nan Tian Group Ltd., Inc. Full time ₱900,000 - ₱1,200,000 per year

NT Group is the mother company of Food & Beverage brands such as Tarsier Fried Food (TFF), Lan Hot Pot, Namsan Korean Barbecue, Golden Noodle House, Xiaolongkan Hot Pot, and more. We are expanding nationwide and building a high-performance team to power our growth.

The Commissary Head Chef will oversee the full operations of NT Group's Pasay Central Kitchen and Makati Production Commissary. This role ensures efficient, cost-effective, and high-quality food production supporting multiple restaurant brands.

Key Responsibilities:

  • Plan and supervise daily production schedules for sauces, broths, marinated meats, semi-finished products, and packaging.
  • Standardize recipes, enforce yield/portion controls, and ensure strict compliance with food safety standards.
  • Lead and mentor commissary kitchen brigades (sous chefs, butchers, cooks, support staff).
  • Coordinate with purchasing, logistics, and store managers for timely and cost-efficient production.
  • Develop and maintain costing sheets, batch production procedures, and inventory systems.
  • Conduct food quality audits, sanitation checks, and HACCP/GMP training.
  • Support R&D and brand chefs for menu launches and product rollouts.
  • Monitor food costs, reduce wastage, and drive kitchen productivity KPIs.
  • Ensure compliance with DOLE, DOH, and company labor/food safety policies.

Qualifications:

  • Graduate of Culinary Arts, Hotel & Restaurant Management, or equivalent experience.
  • Minimum 5 years leadership experience in commissary/central kitchen operations, managing teams of 15+ staff
  • Strong background in recipe standardization, food costing, and production planning for high-volume operations (minimum 1000+ meals daily)
  • In-depth knowledge of HACCP, GMP, FIFO, kitchen workflows, sanitation standards.
  • Excellent leadership, organizational, and multitasking skills under pressure.
  • Experience in multi-brand or high-volume hotel/restaurant foodservice is an advantage.
  • Proficiency in MS Word/Excel and inventory/production systems, with strong English and Filipino communication skills

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