Kitchen Manager

2 weeks ago

Makati City, National Capital Region, Philippines Bravo Italian, Inc. Full time ₱70,000 - ₱120,000 per year

Be Part of our Pioneering Team

Kitchen Manager (Start-Up Company)

Bravo Italian, a new exciting concept aiming to make great food accessible to more people across the Philippines.

As we build our brand from the ground up, we're looking for passionate, driven, and service-oriented Kitchen Manager to join our pioneering team. This is your chance to be part of something fresh, meaningful, and full of potential — where your ideas and energy help shape the entire customer experience.

Job Summary:

The Kitchen Manager oversees day-to-day operations in the central commissary of a start-up food business, where food is prepared, produced, and distributed to branches, or events. In a start-up environment, this role is hands-on and requires adaptability, resourcefulness, and a willingness to help set up systems from the ground up. The Commissary / Kitchen Supervisor ensures efficient production, strict adherence to quality and food safety standards, and smooth coordination with logistics and supply teams.

Key Responsibilities:

  • Oversee daily commissary production to meet supply requirements of branches, often adjusting schedules and workflows to match the evolving needs of a start-up business.
  • Supervise, train, and motivate kitchen staffs in proper food preparation, handling, and storage.
  • Set up and enforce standardized recipes, portion controls, and basic production documentation.
  • Maintain and monitor inventory of raw materials, packaging, and supplies; coordinate closely with purchasing for timely replenishment.
  • Monitor cleanliness, sanitation, and compliance with food safety regulations; establish sanitation routines suitable for a start-up facility.
  • Create and adjust staff schedules based on production demands and business growth.
  • Coordinate with logistics for timely delivery of products to branches/outlets, anticipating and resolving delivery challenges common in a start-up phase.
  • Inspect incoming raw materials for quality and adherence to specifications.
  • Keep accurate records for production, wastage, and deliveries, helping to build the company's operational database.
  • Assist in developing and refining processes to improve efficiency, reduce costs, and scale operations.
  • Recommends and collaborate with management in shaping commissary policies, SOPs, and best practices.

Qualifications:

  • Bachelor's degree in Culinary Arts, Food Technology, or related field preferred; equivalent work experience accepted.
  • At least 3 years' supervisory experience in a commissary or production setting, and F&B industry; experience in a start-up or new business launch is an advantage.
  • Strong understanding of food safety, storage, and distribution procedures.
  • Excellent organizational, leadership, and problem-solving skills.
  • Ability to work in a fast-paced, high-volume production environment with shifting priorities.
  • Flexible, resourceful, and comfortable working in an environment where systems are still being developed.

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