What we’re looking for - 4+ 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. 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).