Sous Chef

About the role

We are seeking an experienced Sous Chef to join the culinary teams at NYX, a premium dining establishment under the Vikings Group of Companies. This is a full-time position based in Quezon City, Metro Manila. As Sous Chef, you will be a critical member of the kitchen hierarchy, working closely with the Head Chef to ensure exceptional food quality, consistency, and service delivery across both establishments. This role is fundamental to maintaining our reputation for culinary excellence and innovation in the competitive hospitality and fine dining sector.

Key responsibilities

• Assist in planning menus, developing new dishes, and maintaining consistency in food presentation and taste
• Oversee daily kitchen operations, including food preparation, cooking, and plating, ensuring all dishes meet our high culinary standards
• Manage and supervise kitchen staff, including cooks and kitchen assistants, providing guidance, training, and performance feedback
• Monitor food quality, portion control, and food safety standards in compliance with health and hygiene regulations
• Manage inventory, monitor stock levels, and coordinate with suppliers to ensure availability of quality ingredients
• Maintain kitchen cleanliness, organization, and safety standards in accordance with established protocols
• Step in as Head Chef during absences and ensure seamless kitchen operations at all times
• Collaborate with front-of-house staff to ensure smooth service and address any food-related concerns
• Contribute to cost control initiatives without compromising on food quality or presentation
• Support the development of specials menus and participate in food tastings and menu reviews

What we're looking for

• Minimum 5-7 years of professional kitchen experience, with at least 2-3 years in a Sous Chef or similar supervisory role
• Formal culinary training or equivalent professional qualification in culinary arts
• Strong knowledge of various cooking techniques, cuisines, and food preparation methods
• Proven leadership and team management skills with the ability to motivate and develop kitchen staff
• Excellent organizational and multitasking abilities in a fast-paced environment
• Strong understanding of food safety, hygiene standards, and kitchen safety protocols
• Experience in fine dining or upscale restaurant environments is highly desirable
• Creative mindset with the ability to contribute to menu development and innovation
• Strong communication skills and the ability to work collaboratively with the Head Chef and kitchen team
• Knowledge of cost control and inventory management
• Flexibility to work shifts, including evenings, weekends, and public holidays as required in the hospitality industry