Deskripsi Pekerjaan
Join Dinelink Inc.'s dynamic culinary team as a Kitchen Manager/Supervisor and elevate your career in the heart of Metro Manila's vibrant hospitality scene. We seek a seasoned professional with well-rounded kitchen management expertise to lead our operations, ensuring exceptional food quality, operational efficiency, and team excellence. This pivotal role combines strategic oversight with hands-on leadership, allowing you to shape kitchen culture while maintaining industry-leading standards.
As Kitchen Manager, you'll drive daily operations by optimizing workflows, controlling inventory costs, and implementing rigorous food safety protocols. Your leadership will inspire culinary teams to deliver consistent, high-quality dishes while managing budgets and vendor relationships. This position offers the opportunity to innovate with seasonal menus, mentor developing talent, and contribute to our reputation for outstanding dining experiences.
If you possess a passion for culinary excellence and thrive in fast-paced environments, this role provides a platform to showcase your management skills in a supportive, growth-oriented company. Dinelink Inc. values innovation and teamwork, offering competitive compensation and career advancement opportunities in the bustling Metro Manila hospitality sector.
Tanggung Jawab
- Oversee daily kitchen operations including staff scheduling, workflow optimization, and quality control
- Manage inventory control, cost reduction initiatives, and vendor relationships
- Implement and enforce food safety standards (HACCP) and sanitation protocols
- Train and develop kitchen staff, fostering a culture of continuous improvement
- Create and execute seasonal menus while maintaining profitability targets
- Coordinate with front-of-house management for seamless service delivery
- Resolve customer complaints and implement solutions for food-related issues
- Monitor kitchen equipment maintenance and safety compliance
Kualifikasi
- Minimum of 3 years' experience as Kitchen Manager or Supervisor in high-volume restaurant settings
- Proven track record in staff management, training, and performance evaluation
- Strong knowledge of food safety regulations, inventory control, and cost management
- Certification in food handling/safety (HACCP, SERVSAFE) preferred
- Exceptional leadership and problem-solving abilities in fast-paced environments
- Proficiency in kitchen management software and inventory systems
- Excellent communication skills with ability to multitask and prioritize tasks
- Culinary degree or equivalent professional certification advantageous