Kitchen Team Leader

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 - San Rafael, Tarlac City Branch
• Makimura Ramen Bar - Robinsons Luisita, Tarlac City Branch
• Yakiniku 88 - San Rafael, Tarlac City 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