Kitchen Team Leader
# Kitchen Team Leader **Makimura Ramen Bar Corp** · Subic Bay Freeport Zone · `On-site` 🕒 **Статус:** *Опубликовано: вчера* · *Источник: Indeed* --- ### About the Role Job Qualifications Position: Kitchen Team Leader Department: Operations – Kitchen Company: Makimura Ramen Corp. Qualifications College graduate of Culinary Arts, Hotel and Restaurant Management, Hospitality Management, Food Technology, or any related field. Vocational graduates with relevant kitchen experience are also encouraged to apply. At least 1–2 years of experience in restaurant kitchen operations, with supervisory or team leader experience preferred, preferably in a Japanese or casual dining restaurant. Strong knowledge of food preparation, kitchen operations, food safety, sanitation, and quality control. Familiar with food handling standards, Good Manufacturing Practices (GMP), HACCP principles, and local health and sanitation regulations. Proven ability to lead, train, and motivate kitchen staff while maintaining a positive and productive work environment. Skilled in food preparation, cooking techniques, recipe execution, portion control, and food presentation. Knowledgeable in inventory management, stock rotation (FIFO/FEFO), food costing, and waste control. Ability to work efficiently in a fast-paced kitchen while maintaining consistency, quality, and cleanliness. Strong leadership, organizational, problem-solving, and decision-making skills. Excellent communication and teamwork skills. Physically fit and capable of standing for extended periods and performing kitchen-related tasks. Willing to work on shifting schedules, weekends, holidays, and overtime when business operations require. Willing to be assigned or transferred to any Makimura Ramen Corp. branch. Key Responsibilities Supervise daily kitchen operations to ensure food is prepared according to Makimura Ramen Corp.'s recipes, quality standards, and presentation guidelines. Lead, train, coach, and evaluate Kitchen Associates to maintain operational efficiency and high performance. Ensure all food items are prepared safely, consistently, and served within the required service time. Monitor food quality, taste, portion sizes, and presentation before serving. Maintain cleanliness, organization, and sanitation of the kitchen, storage areas, and food preparation equipment. Ensure compliance with food safety regulations, sanitation standards, and company Standard Operating Procedures (SOPs). Monitor inventory levels, stock rotation (FIFO/FEFO), and proper storage of ingredients to minimize waste and spoilage. Coordinate with the Dining Team and Restaurant Manager to ensure efficient order flow and guest satisfaction. Report equipment issues, maintenance requirements, and supply shortages to the appropriate department. Assist in receiving deliveries, checking product quality, and ensuring proper storage of supplies. Prepare daily production, inventory, wastage, and kitchen operational reports as required. Promote teamwork, discipline, and continuous improvement within the kitchen team. Core Competencies Kitchen Operations Management Food Preparation & Quality Control Leadership & Team Supervision Food Safety & Sanitation Compliance Inventory & Stock Management Portion & Cost Control Time Management & Productivity Problem Solving & Decision-Making Communication & Teamwork Attention to Detail Coaching & Staff Development Adaptability & Continuous Improvement DEPLOYMENT: Makimura Ramen Bar - Harbor Point Branch Pay: Php18,000.00 - Php19,000.00 per month Benefits: Company Christmas gift Company events Employee discount Flexible schedule On-site parking Opportunities for promotion Paid training Pay raise Work Location: In person
Наблюдалась 2026-09-22, впервые 2026-09-21, найдена на 3 площадках, источник — Indeed.