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Kitchen Supervisor

2 weeks ago

Taguig, National Capital Region, Philippines Fagokho Corp. Full time ₱800,000 - ₱1,200,000 per year

Job description

About the Company:

Noodlerama Group, Inc. is the mother company of several multinational brands, including Ramen Nagi, Nagi Izakaya, Hakata Ton-ichi, Tendon Akimitsu, Fatfook, and other Japanese and Asian concepts.

JOB DESCRIPTION

The Kitchen Supervisor is responsible for overseeing kitchen operations, ensuring food quality, safety, and efficiency. Key duties include supervising kitchen staff, managing inventory, maintaining cleanliness and hygiene standards, and ensuring timely preparation and presentation of meals. The role also involves coordinating with the head chef, implementing menu changes, and training new kitchen employees.

Qualifications:

  • Must have at least 1 year proven experience working in a kitchen or culinary setting, ideally with a background in Japanese cuisine.
  • Must have at least 1 year strong leadership and team management experience.
  • Must have knowledge in food safety and sanitation standards.
  • Must have the ability to work in a fast-paced environment.
  • Must have excellent organizational and communication skills.
  • Must be willing to be assigned either in One Bonifacio High Street, Taguig.
  • CAN START ASAP

Duties and Responsibilities:

  1. Kitchen Operations & Food Quality

  2. Supervise daily preparation of ramen broth, noodles, toppings, and side dishes

  3. Ensure consistency in taste, texture, and presentation of all menu items

  4. Conduct regular line checks and maintain high food safety standards

  5. Menu Costing & Profitability

  6. Develop and maintain recipe costing sheets for each ramen dish and side item

  7. Calculate cost per serving based on ingredient prices and portion sizes
  8. Monitor food cost percentage and recommend pricing adjustments to maintain profitability
  9. Work with suppliers to negotiate better rates and reduce ingredient costs

  10. Track waste and implement portion control to minimize losses

  11. Manpower Scheduling & Labor Control

  12. Create weekly staff schedules based on sales forecasts and peak hours

  13. Ensure adequate staffing during lunch and dinner rushes without overspending on labor
  14. Adjust shifts for holidays, absences, or unexpected demand
  15. Monitor labor cost percentage and report variances to management

  16. Coordinate with HR or management for hiring, onboarding, and shift coverage

  17. Inventory & Procurement

  18. Monitor inventory levels of noodles, broths, toppings, and condiments

  19. Order supplies in line with menu demand and budget

  20. Implement FIFO (First-In, First-Out) to reduce spoilage and maintain freshness

  21. Staff Supervision & Training

  22. Assign daily tasks and supervise cooks, prep staff, and dishwashers

  23. Train team members on portion control, food safety, and ramen preparation techniques

  24. Conduct performance reviews and provide coaching for improvement

  25. Sanitation & Safety

  26. Enforce hygiene standards and ensure compliance with health regulations

  27. Oversee cleaning schedules and equipment maintenance

  28. Conduct regular kitchen audits and safety drills

  29. Reporting & Coordination

  30. Submit reports on food cost, labor cost, and kitchen performance

  31. Collaborate with the restaurant manager on menu development and kitchen improvements
  32. Handle customer feedback related to food quality or kitchen service

Job Type: Full-time

Work Location: In person