Head Kitchen

Job Description

Position Level: Management / Department Head

Job Summary

The Head Kitchen is responsible for leading and managing the overall kitchen operations of Kura Cafe and Restaurant. This position ensures that food quality, kitchen discipline, inventory control, cleanliness, food safety, production flow, and team performance are properly maintained.

As part of management, the Head Kitchen must show strong leadership, accountability, initiative, communication, and coordination with managers, assistant heads, inventory controller, procurement, and kitchen team members.

The Head Kitchen is expected to lead by example, maintain kitchen standards, train subordinates, monitor inventory, prevent wastage, and ensure that the kitchen team is aligned with company policies and operational goals.

1. Kitchen Leadership and Team Management

• Lead, supervise, and guide the entire kitchen team.
• Ensure that Assistant Head Kitchen and kitchen staff are properly aligned before and during operations.
• Conduct daily kitchen alignment regarding tasks, production, stock status, pending concerns, and operational priorities.
• Delegate responsibilities clearly to Assistant Head Kitchen and kitchen staff.
• Monitor staff performance, discipline, teamwork, grooming, hygiene, and work attitude.
• Correct staff mistakes professionally and report repeated violations to management.
• Build a kitchen culture of teamwork, accountability, cleanliness, discipline, and urgency.

1. Daily Operations Management

• Oversee daily kitchen operations and ensure smooth service flow.
• Make sure all food items are prepared according to company standards, recipes, portioning, and plating guidelines.
• Monitor food preparation, cooking, dispatching, and kitchen timing.
• Ensure proper coordination between kitchen, FOH, bar, managers, and other departments.
• Address kitchen delays, order issues, customer complaints, and operational problems immediately.
• Make sure all equipment, tools, and workstations are ready before operations.

1. Inventory and Stock Management

• Monitor daily kitchen inventory together with Assistant Head Kitchen.
• Ensure accurate checking of stocks, raw materials, ingredients, packaging, and kitchen supplies.
• Monitor low stocks, overstock, slow-moving items, wastage, spoilage, and breakages.
• Coordinate with Inventory Controller, Procurement, and Operations Manager for stock requests and inventory concerns.
• Make sure Assistant Head Kitchen understands inventory status and can assist in monitoring.
• Prevent unnecessary stock shortage, excessive ordering, unreported wastage, and poor stock control.
• Ensure proper storage, labeling, FIFO, and food safety handling.

1. Reporting and Communication

• Submit daily reports to assigned managers regarding kitchen operations.
• Report manpower status, attendance concerns, stock issues, wastage, staff concerns, pending tasks, and actions taken.
• Communicate clearly with James, Ryan, Operations Manager, Inventory Controller, Procurement, and other department heads.
• Escalate urgent kitchen concerns immediately instead of waiting for problems to get worse.
• Attend management meetings, kitchen meetings, and alignment sessions when required.

1. Food Quality, Consistency, and Standards

• Ensure all food items meet Kura Cafe quality standards.
• Monitor taste, portioning, presentation, temperature, and preparation time.
• Make sure kitchen staff follow approved recipes and procedures.
• Help identify product issues and suggest improvements when needed.
• Support menu development, product testing, and food costing when assigned.

1. Discipline, Policy Compliance, and Food Safety

• Enforce kitchen policies, hygiene standards, sanitation rules, and food safety practices.
• Make sure kitchen staff follow proper uniform, grooming, handwashing, storage, and cleaning procedures.
• Monitor proper use of kitchen equipment and tools.
• Ensure compliance with company rules, attendance policy, timekeeping, break time, and workplace discipline.
• Report policy violations, negligence, repeated mistakes, and misconduct to management.

1. Training and Staff Development

• Train kitchen staff on proper food preparation, kitchen flow, inventory checking, cleanliness, and discipline.
• Coach Assistant Head Kitchen to become more responsible and reliable in operations and inventory.
• Identify weak team members and recommend training, coaching, or disciplinary action.
• Help build a stronger kitchen leadership pipeline.

1. Cleanliness, Maintenance, and Safety

• Ensure that kitchen areas, storage areas, chillers, freezers, equipment, and workstations are clean and organized.
• Monitor kitchen equipment condition and report repairs or maintenance needs.
• Ensure proper waste disposal and pest-prevention practices.
• Maintain a safe working environment for all kitchen staff.

Benefits and Perks

Upon regularization, the Head Kitchen will be entitled to the following benefits:

• ₱2,500 monthly credits that can be used to order food or drinks at Kura Cafe and Restaurant
• Paid Birthday Leave (1 day, upon 1 year of regularization)
• Paid Work Anniversary Leave (1 day, upon 1 year of regularization)
• Sales Incentive (subject to achieving company target goals)
• 5 Sick Leave credits per year
• 5 Vacation Leave credits per year
• Possible Tenure Leave based on length of service and management approval
• Government Benefits (SSS, PhilHealth, Pag-IBIG)
• 13th Month Pay
• Christmas Bonus
• Company outings twice a year (Summer Outing and Christmas Party)

All benefits are subject to company policies, performance standards, and management discretion.

Required Daily Report

The Head Kitchen must submit a daily report including:

• Date and shift
• Manpower present
• Late or absent staff
• Kitchen preparation status
• Critical low stocks
• Overstock or slow-moving items
• Wastage, spoilage, or breakages
• Inventory concerns
• Assistant Head Kitchen assigned tasks
• Staff concern or discipline issue
• Pending tasks
• Action taken
• Support needed from managers

• At least 2–3 years of experience in kitchen operations, preferably in a cafe, restaurant, commissary, or food service business.
• With experience leading kitchen staff or handling a supervisory kitchen role.
• Knowledgeable in food preparation, kitchen flow, food safety, inventory, FIFO, stock monitoring, and kitchen cleanliness.
• Must have strong leadership, discipline, communication, and problem-solving skills.
• Must be reliable, punctual, organized, and accountable.
• Must be willing to report daily and coordinate with the management team.
• Must be able to handle pressure during peak hours and busy operations.
• Preferably a resident of General Trias (Gentri), Trece Martires, Cavite, or nearby areas.

Key Performance Indicators

The Head Kitchen will be evaluated based on:

• Leadership and team alignment
• Attendance and punctuality
• Daily reporting compliance
• Inventory accuracy and stock control
• Food quality and consistency
• Kitchen cleanliness and food safety
• Discipline and policy compliance
• Coordination with Assistant Head Kitchen and managers
• Reduction of wastage, spoilage, and operational errors
• Overall kitchen team performance

Expected Character and Work Attitude

The Head Kitchen must be:

• A strong and fair leader
• Accountable and disciplined
• Organized and detail-oriented
• Proactive in reporting and solving problems
• Respectful to staff and management
• Able to train and guide subordinates
• Honest in inventory and operational reporting
• Committed to company standards and improvement