Deskripsi Pekerjaan
Are you a passionate culinary professional looking to take the next step in your career? Habitual Food Inc. is currently seeking a highly motivated and detail-oriented Kitchen Supervisor to join our dynamic team in Bagong Ilog, Metro Manila. In this role, you will act as a key leader in our back-of-house operations, ensuring that every dish served meets our high standards of quality, safety, and presentation.
As a Kitchen Supervisor, you will work closely with the Store Manager to streamline daily workflows, manage inventory, and mentor kitchen staff. We are looking for an individual who thrives in a fast-paced environment, possesses strong organizational skills, and has a genuine commitment to culinary excellence. If you are a natural leader who enjoys hands-on management and driving team performance, we want to hear from you.
Join Habitual Food Inc. and be a part of a growing company that values its employees, fosters a collaborative work culture, and encourages professional development within the hospitality sector.
Tanggung Jawab
- Assist the Store Manager in overseeing daily kitchen operations and production workflows.
- Supervise, train, and mentor junior kitchen staff to ensure consistent performance and professional growth.
- Maintain strict compliance with food safety, sanitation, and hygiene standards (HACCP).
- Manage inventory levels, including stock ordering, rotation, and minimizing food waste.
- Monitor food quality, presentation, and portion control to ensure brand consistency.
- Ensure all kitchen equipment is maintained and operating efficiently.
- Prepare accurate shift reports and assist in labor scheduling to optimize productivity.
Kualifikasi
- At least 2-3 years of experience in a professional kitchen, with at least 1 year in a supervisory role.
- Strong understanding of food safety protocols and kitchen sanitation regulations.
- Proven ability to manage inventory, food costs, and wastage effectively.
- Excellent leadership skills with the ability to motivate and manage diverse teams.
- Strong problem-solving abilities and the capacity to handle pressure in a high-volume setting.
- A degree or certificate in Culinary Arts or Hotel and Restaurant Management is preferred.
- Flexibility to work varied shifts, including weekends and holidays.