What you’ll be doing

• Managing a team of assistant kitchen managers, line cooks and dispatchers, ensuring high efficiency and productivity.
• Maintaining company standards across: food and beverage quality, food safety, adherence to recipes, and SOP compliance.
• Training, mentoring, and motivating members of the team - we maintain a culture of people development and promoting from within.
• Executing and improving processes such as inventory, shift scheduling, station assignments, production workflows.
• Preparing reports on inventory, sales, spoilage, etc.
• Assisting R&D for new brands and dishes (tasting, sourcing ingredients, brainstorming, experimenting).

What we’re looking for

• 5+ years of proven experience managing a kitchen or restaurant - including leading and coaching people.
• 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.