Kitchen Supervisor

Kitchen Supervisor

Elyong’s Ihaw-Ihaw and Restaurant
North Fairview, Quezon City
Full-Time

About the Role

Elyong’s Ihaw-Ihaw and Restaurant is seeking an experienced Kitchen Supervisor to lead and oversee our daily kitchen operations in North Fairview, Quezon City.

The Kitchen Supervisor is responsible for maintaining food quality, consistency, kitchen efficiency, food safety, inventory control, recipe standards, and the performance of the kitchen team. The position works closely with the Restaurant Manager and Front-of-House team to ensure smooth service and consistent execution of Elyong’s menu, events, KTV orders, and special functions.

This is a hands-on supervisory role suited for a culinary professional who is comfortable leading a team while maintaining strong control over food production, costing, inventory, and kitchen standards.

Key Responsibilities

• Supervise and coordinate cooks, kitchen assistants, prep staff, and other assigned kitchen personnel during daily operations.
• Ensure proper preparation, cooking, portioning, plating, and presentation of all menu items.
• Maintain consistent food quality and recipe execution across all shifts.
• Develop, document, and maintain standardized recipes, including ingredients, measurements, yields, portions, preparation methods, and plating standards.
• Prepare and maintain recipe costing and food-cost calculations for menu items.
• Assist management in developing new dishes, improving existing menu items, and recommending seasonal or promotional products.
• Conduct food testing and assist in determining appropriate portions, yields, and selling-price recommendations.
• Monitor food costs and identify opportunities to reduce unnecessary waste without compromising quality.
• Monitor kitchen inventory levels and conduct required physical inventory counts.
• Maintain proper stock rotation using FIFO/FEFO procedures where applicable.
• Monitor spoilage, wastage, breakage, overproduction, and unusual inventory variances.
• Prepare accurate kitchen requisitions and coordinate ingredient and supply requirements with the Restaurant Manager and Purchasing.
• Inspect and verify food deliveries for quantity, quality, freshness, and compliance with approved specifications.
• Ensure proper receiving, storage, labeling, temperature control, and handling of food products.
• Organize kitchen workflow, preparation schedules, station assignments, and production requirements.
• Manage food preparation and expediting during peak service periods to ensure timely and accurate orders.
• Coordinate closely with Front-of-House personnel regarding order flow, special requests, unavailable items, delays, and guest food concerns.
• Oversee food production requirements for events, group reservations, catering, KTV orders, and special functions.
• Train kitchen employees on recipes, portion control, food preparation, sanitation, equipment use, and kitchen procedures.
• Coach and evaluate kitchen personnel and recommend appropriate training or corrective action when necessary.
• Participate in interviewing and technically assessing kitchen applicants and provide recommendations to management.
• Assist in preparing kitchen schedules based on operational requirements and approved manpower levels.
• Ensure compliance with food safety, sanitation, hygiene, grooming, and workplace-safety standards.
• Maintain kitchen cleanliness and ensure regular cleaning and sanitation schedules are followed.
• Monitor kitchen equipment and immediately report repair, maintenance, or replacement requirements.
• Ensure proper use and safekeeping of kitchen equipment, utensils, ingredients, and company property.
• Assist in investigating food-quality complaints and implement corrective action when required.
• Prepare required kitchen reports covering inventory, wastage, food costs, production concerns, equipment issues, staffing, and other operational matters.
• Perform other kitchen-related supervisory duties reasonably assigned by the Restaurant Manager.

What We’re Looking For

• At least 3–5 years of professional kitchen experience, preferably in a restaurant, hotel, catering, or similar food-service operation.
• At least 2 years of experience in a supervisory, kitchen-lead, or senior culinary position.
• Strong practical cooking skills and understanding of professional kitchen operations.
• Experience in recipe development, standardization, portioning, and food costing.
• Good understanding of food-cost control, inventory management, receiving, storage, and waste reduction.
• Experience handling high-volume restaurant service is preferred.
• Experience with banquet, catering, events, or large-group food production is an advantage.
• Strong knowledge of food safety, sanitation, proper food handling, and kitchen hygiene.
• Ability to train, supervise, and motivate kitchen personnel.
• Strong organization and time-management skills.
• Ability to work effectively during busy service periods and coordinate multiple kitchen stations.
• Good communication skills and ability to coordinate effectively with Front-of-House and management.
• Familiarity with basic kitchen reports, inventory sheets, recipe-costing sheets, and Microsoft Excel or similar tools is an advantage.
• Culinary school training or relevant food-safety certification is an advantage, but strong practical experience may be considered in place of formal culinary education.

What We Offer

Elyong’s provides an opportunity to take an active leadership role in the development of our kitchen operations.

The Kitchen Supervisor will have the opportunity to contribute to:

• Menu and product development
• Recipe standardization
• Kitchen systems and procedures
• Staff training and development
• Food-cost improvement
• Events and special food programs
• Continuous improvement of kitchen operations

We value employees who demonstrate reliability, accountability, leadership, teamwork, and consistent commitment to food quality and guest satisfaction.

How to Apply

Interested applicants should submit:

• Updated CV or résumé
• Relevant employment history
• Culinary or food-safety certifications, if available

Applicants with experience in Filipino cuisine, casual dining, grill/ihaw operations, high-volume restaurant service, catering, or events are particularly encouraged to apply.