Kitchen Manager

FILINVEST COMPANY: CRIMSON RESORT & SPA BORACAY

Position Summary:

The Kitchen Manger must ensure that all assigned tasks are done properly principally involves reviewing F&B cost reports by related respective departments/endusers to make sure they are complete and updated but may also include more indepth inspections of recipe management & costing such as process flow and descriptions for recipe maintenance process flow for recipe production inter bar/kitchen transfers as well as Weekly Planner Menu & physical counting or inspecting inventory to determine value and quality. These tasks are to be initiated in both Business and LS Central respectively. The Kitchen Manager will report to the Director of Food & Beverage and Executive Chef.

Duties and Responsibilities:

• Prepare & review recipe costing on a regular basis in LS Central based on the approved
  recipe costing of Executive Chef.
• Work with the Executive Chef and Outlet Managers for any changes in price and menu items
  and ensure that the same is updated in the LS Central.
• Manage kitchen & beverage inventory in all outlets and raised purchase requisition in Business Central to meet the stock level requirement of the F&B operation.
• Ensure that interoutlet or kitchen transfers are monitored and recorded in the LS Central in
  a daily basis to ensure that movement of items in both bar and kitchen are properly monitored and updated.
• Ensure that food wastage on a daily basis is measured and kept at a minimum.
• Monitor and maintain F&B cost by generating and analyzing production report as in LS
  Central.
• Facilitate discussion among stakeholders to justify the result of F&B Cost in the Profit and
  Loss Statement
• Keeps immediate superior promptly and fully informed of all problems or unusual matters of
  significance.
• Prepares reports as necessary to develop a more informative database for better
  Management decisionmaking and critical evaluation of work activities.

• Must be an accounting graduate or any 4years business related courses.
• Must at least 23 years of experience on related job. Must have knowledge in Recipe Management particularly in recipe maintenance and costing as well as inventory management.
• Proficient in using MS Excel
  
• Ability to adapt new systems; knowledge in Business Central and LS Central is an advantage

Remote Work :

No