
Sous Chef
4 weeks ago
Job Summary: The Sous Chef is a managerial position responsible for overseeing daily kitchen operations, ensuring food quality and safety, supervising staff, and maintaining efficient workflows. This role involves managing inventory, assisting in menu development, enforcing health and safety regulations, and preparing operational reports. The Sous Chef is second-in-command and steps in for the Executive Chef or Deputy Head Chef when needed.
Key Responsibilities- Kitchen Operations & Workflow Management: Oversee food production, ensuring smooth operations.
- Food Quality & Consistency: Ensure adherence to recipes and plating standards.
- Staff Supervision, Training & Performance Management: Lead and mentor kitchen staff, conduct evaluations, and manage discipline.
- Inventory & Cost Management: Oversee inventory levels, manage food waste, and implement cost-saving initiatives.
- Menu Development & Innovation: Assist in developing new menu items and train staff on new dishes.
- Health, Safety & Hygiene Compliance: Ensure adherence to food safety regulations and conduct regular inspections.
- Report Preparation & Documentation: Prepare daily reports on kitchen performance, food costs, and inventory.
- Preferably graduate of Vocational Diploma, Bachelor's/ College Degree in Culinary or equivalent.
- Minimum 4 years in a professional kitchen, with 2+ years in a supervisory role.
- Background in Spanish & Italian cuisine is an advantage.
- Willing to work on shifting schedules
- Good communication skills.
- Flexible, hardworking and dedicated to work.
- Willing to be assigned to BGC, McKinley, Greenbelt and The Grove, Pasig City.
- Company Christmas gift
- Company events
- Employee discount
- Pay raise
- Promotion to permanent employee
- Staff meals provided
- Competitive salary
- Opportunities for career growth
- Supportive and creative work environment
Job Type: Full-time
Pay: 30,000 - 40,000 PHP
Job Types: Full-time, Permanent
Work Location: In person
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