Kitchen TL
11 hours ago
KEY ACCOUNTABILITIES:
- Supervises day to day operations of the Kitchen area.
- Leads the quality preparation of all food items and monitors product quality and availability in all steps prior to dispatch.
- Leads the team in ensuring that pre-set standards of the restaurant's products are followed and maintained through the use of standard recipes, sanitary procedures and portion control.
- Monitors product quality (Serving portion, appearance, odor, taste, etc.) and availability of all stocks and menu items.
- Monitors that pre-set standards of the restaurant's products are followed and maintained consistently through regular audit of compliance to standard recipes, sanitary procedures and portion control.
- Maintains food quality through regular training of kitchen staff.
- In charge of requisitions for alimentari products, monitors shelf life and product quality.
- Checks, verifies and approves kitchen requisition based on daily sales targets, observes and drives achievement of such and coordinates with Store Manager on corrective strategies if necessary.
- Monitors the receiving of all deliveries daily and ensures the correctness of quality and quantity against requisition. Coordinates with Materials Management Group for discrepancy issues and other complaints.
- Accommodates customer inquiries, requests and complaints relayed by dining staff and coordinates with Store Manager if there are necessary actions to address them.
- Encodes production quantity of store prepared items, stock transfer items, spoilage items, breakages and complimentary items not in POS in IMS. Checks and verifies transfer in transactions on a daily basis.
- Implement compliance to kitchen hygiene and ambiance. Recommends corrective action if necessary.
- Implement strategies that ensure achievement of food cost targets and other related objectives.
- Assists the Store Manager in ensuring compliance to restaurant hygiene procedure, maintenance of kitchen ambiance and recommends corrective action if necessary.
- Controls kitchen costs (labor, materials and kitchen supplies and other variable costs) through strict implementation of procedural standards. (Inventory, Requisition, Production, Storage, FIFO, etc.) Recommends alternative courses of action if necessary.
- Controls spoilage expense through strict implementation of food handling and storage procedures.
- Monitors all kitchen equipment, kitchen utensils, etc. to ensure that correct procedure and sanitizing method are applied to prevent contamination.
- Evaluates the performances of all the kitchen personnel.
- Recommends new systems and procedures to achieve smooth workflow within the Kitchen Area.
- Trains, coaches and motivates the kitchen staff in attaining its targets and objectives.
- Assists in monitoring the accuracy and timeliness of all reports submitted to Store Manager.
- Assist the Store Manager to ensures adherence to company code of conduct and recommends disciplinary action if necessary.
- Helps the Store Manager develops kitchen employee skills and talents and conducts proper training and guidance.
- Perform any other task to be given from time to time.
MINIMUM QUALIFICATIONS:
EDUCATION: Graduate of a 4-year course preferably (HRM) or related fields
EXPERIENCE: At least two (2) years supervisory experience in the food service industry, or (2) years' experience as a Kitchen Staff in any Cibo outlet.
SKILLS: Detail oriented; passion for quality
Can work under pressure with minimal supervision.
Strict and must have a high level of confidentiality, responsibility
And professionalism.
Strong leadership skills Willing to be assigned in any CIBO outlet.
Above average communication skills
Working knowledge of Word and Excel
Friendly and personable
SUPERVISION: Standard; attention to detail required.
Job Types: Full-time, Permanent
Pay: Php33, Php35,000.00 per month
Benefits:
- Health insurance
- Life insurance
- Opportunities for promotion
- Paid training
- Pay raise
- Promotion to permanent employee
- Staff meals provided
Work Location: In person
