Head Chef/Kitchen Manager

We are looking for a Head Chef / Kitchen Manager who understands that running a kitchen is not only about cooking good food.

We need someone who understands the BUSINESS SIDE of kitchen operations and knows how to run a PROFITABLE, CONTROLLED, and ORGANIZED kitchen.

This position is for someone who can manage both food quality and kitchen profitability.

WHAT WE ARE LOOKING FOR:

✅ Strong knowledge of food costing and food cost percentage
✅ Can properly calculate recipe cost, portion cost, yield, gross profit, and suggested selling price
✅ Understands how to control food cost and protect profit margins
✅ Can create and maintain standardized recipes and portion sizes
✅ Experienced in inventory control, par levels, stock monitoring, and purchasing requirements
✅ Can identify over-purchasing, overproduction, waste, and unnecessary kitchen expenses
✅ Understands proper yield calculation, including trimming, cooking loss, and actual usable cost
Can monitor leftovers and account for their actual value
Can manage both à la carte and buffet costing
Can plan menus based on cost, profitability, customer demand, and available ingredients
Can analyze which menu items are profitable and which need to be adjusted, repriced, or removed
Can prepare weekly food cost, inventory, waste, and kitchen performance reports
Can train and supervise kitchen staff on proper portions, recipes, prep, cleanliness, and consistency
Can recommend practical ways to improve kitchen efficiency and profitability

THIS IS NOT JUST A COOKING POSITION.

We are specifically looking for someone who understands how the kitchen affects the overall profit of the business.

QUALIFICATIONS:

• Preferably 3–5 years of relevant restaurant, hotel, or commercial kitchen experience
• Previous experience as Head Chef, Sous Chef, Kitchen Manager, Kitchen Supervisor, or similar role
• Strong leadership and organizational skills
• Must be comfortable working with numbers and food costing
• Must be able to explain and defend costing decisions to management
• Honest, disciplined, accountable, and willing to work with management systems and controls

Salary: ₱30,000–₱35,000/month, depending on experience and qualifications
3-month probationary period
Performance-based incentives may be offered based on agreed kitchen KPIs

IMPORTANT:

Qualified applicants will undergo a practical food-costing and kitchen management assessment before final hiring.

If you are an excellent cook but do not have strong experience in food costing, inventory control, waste management, and kitchen profitability, this may not be the right position for you.

Interested applicants may send their résumé and a short summary of their experience in food costing and kitchen management to Java’s Restobar.

Please include examples of how you helped control food cost, reduce waste, improve menu profitability, or improve kitchen operations in your previous work.