Job DescriptionResponsible for coordinating, organizing, and overseeing the day-to-day operations of the kitchen and related activities. The position requires a strong knowledge of food preparation techniques and recipes, as well as a commitment to providing excellent customer service. This individual will manage the inventory and supply purchasing process, ensure quality control of food and beverage items, and lead the team to ensure efficient and smooth operations.
Graduate or Undergraduate of any Hospitality Course/Culinary Course.
- Previous experience in a kitchen or food service environment.
Knowledge of food safety regulations and procedures.- Strong organizational, communication, and managerial skills.
Ability to multi-task and work in a fast-paced environment.
- Ability to lift heavy objects weighing up to 50 lbs
Ability to stand for extended periods of time.
Manage the day-to-day operations of the kitchen, including scheduling, ordering, inventory management, and staff supervision.- Monitor food quality, ensuring food is prepared in accordance with proper safety and sanitation procedures.
Monitor staff performance and address any issues that arise in a timely manner.
- Create daily work and production schedules.
Train new staff on kitchen policies and procedures.- Ensure compliance with government regulations and local ordinances.
Develop and maintain effective working relationships with vendors and suppliers.
- Perform other administrative tasks as needed.
Job Type: Full-time
Pay: Php22,
- 00 - Php30,000.00 per month
Benefits: - Employee discount
Opportunities for promotion Promotion to permanent employee
Schedule:
Holidays Shift system
Supplemental Pay:
Overtime pay
Experience:
Kitchen Team Member: 2 years (Required)
