Assistant Kitchen Manager Makati, Pasig, or Quezon

3 days ago

Manila, National Capital Region, Philippines Habitual Food Inc. Full time ₱900,000 - ₱1,200,000 per year

About the company

Our mission is simple: we introduce craft and delight to everyday eating. We believe that eating well should be easy - that food can taste good, feel good, and not break the bank. We take the best ingredients and turn them into delectable meals customers can't help but eat (like a habit).

We're one of the first cloud kitchens in Manila and have served 1M + meals through digital-only brands - and we're only getting started. We're on the hunt for bright, passionate folks to help us change the way Filipinos eat.  If you value your craft, are hungry to learn, and genuinely care for the teams you lead, read on

What we're looking for

  • 4+ years of proven experience managing a kitchen or restaurant - including leading and coaching people.
  • 4 years of Assistant Kitchen Manager experience.
  • Preferred: Graduate of an HRM or culinary school program or certificate.
  • Excellent communication skills (English and Tagalog).
  • Highly organized and capable of handling multiple competing priorities.
  • Understanding of various ingredients, culinary equipment, and cooking procedures. Knowledge of best practices of operating in a commercial kitchen setting.
  • Proficient with Microsoft Office (Word, Excel, PowerPoint).
  • Willing to work in Quezon City (South Triangle), Pasig (Kapitolyo), or Makati (Salcedo).

Nice-to-haves:

  • Exposure to many different cuisines in a professional setting is ideal, but not necessary.
  • Having produced and released your own dish on a commercial menu is a plus.
  • Experience with HACCP principles.

What you'll be doing

  • Lead and manage kitchen supervisors, line cooks, and dispatchers to ensure productivity and compliance with company standards.
  • Oversee food quality, safety, recipe adherence, and SOP compliance.
  • Manage inventory levels, stock rotation, and wastage control; prepare cost, variance, and spoilage reports.
  • Improve operational processes including scheduling, station assignments, and production workflows.
  • Train, mentor, and motivate team members, fostering a culture of growth and development.
  • Support R&D for new dishes and brands through tasting, sourcing, and experimentation.

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