Kitchen Head

1 hour ago

Laurel A, Philippines JAKA Investments Corporation Full time ₱360,000 - ₱400,000 per year

We are looking for a Head of Kitchen who will lead and oversee all culinary operations while ensuring the highest standards of food quality, presentation, and safety. The ideal candidate is a passionate and experienced kitchen leader who can manage kitchen operations efficiently—from recipe standardization and cost control to staff supervision and menu development.

Regular Duties and ResponsibilitiesAdministrative Duties

  • Oversee daily kitchen operations, including forecasting, production, preparation, and service execution.
  • Ensure adequate daily inventory levels for smooth food service operations.
  • Prepare and manage proper scheduling of kitchen staff shifts.
  • Facilitate and submit kitchen reports in a timely manner.
  • Provide mentorship, coaching, and training to all personnel under supervision.
  • Enforce the company's Code of Discipline and ensure compliance among kitchen staff.

Kitchen Organization

  • Maintain the kitchen's cleanliness and ensure compliance with sanitation and food safety standards.
  • Manage proper food storage in accordance with health and safety regulations.
  • Ensure that kitchen equipment is properly maintained, used according to specifications, and monitored through a preventive maintenance schedule (PMS) for all kitchen and food outlet equipment.

Cross-Functional Duties

  • Collaborate with the Research and Development (R&D) team in developing, implementing, and training for new menu items.
  • Coordinate with the Food & Beverage (F&B) Manager/Supervisor for production and operations planning.
  • Recommend and coordinate menu or product mix with the Marketing Team for banquet and special events.

Management

  • Implement and monitor adherence to Standard Operating Procedures (SOPs).
  • Ensure food service quality and consistency in accordance with the company's recipe manual.
  • Review and analyze kitchen operation reports for submission to the F&B Manager/Head of Food Service Operations.
  • Plan and execute production for banquet and catering services.
  • Manage ordering, inventory control, and storekeeping procedures to ensure efficient use of ingredients and supplies.

Profitability

  • Minimize kitchen wastage and spoilage through proper portioning and monitoring.
  • Control and monitor production based on forecasted or projected sales.
  • Promote efficient use of utilities and reduce kitchen operating costs by ensuring proper handling of equipment.
  • Occasional Duties
  • Tasked to oversee banquet events from planning, costing, up to execution.
  • Conducts trainings and refresher for health and safety.
  • Perform other tasks assigned from time to time

Job Types: Full-time, Permanent

Pay: Php30, Php40,000.00 per month

Benefits:

  • Additional leave
  • Health insurance
  • Life insurance
  • Staff meals provided

Work Location: In person

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