R&D/ Sous Chef

Qualifications:

Educational Background:

• Culinary Arts Degree from a reputable university, preferably a leading institution.

Professional Experience:

• A minimum of 3 years of professional experience as an R&D/Sous Chef in a semi-fine dining restaurants.
• Expert in Filipino Fusion and International Cuisine
• Proven track record of successful kitchen management and team leadership.

Location:

• Willingness to work in Santo Domingo, Ilocos Sur.

Skills and Competencies:

• Excellent time management skills and the ability to work under pressure.
• In-depth knowledge of industry best practices and culinary trends.
• Strong leadership and team management capabilities.
• Creative and innovative approach to menu development and food presentation.
• Proficient in budgeting and financial management.
• Excellent communication and interpersonal skills.

Additional Requirements:

• Flexibility to work evenings, weekends, and holidays as needed.
• Physical stamina to withstand a fast-paced environment.
• Commitment to continuous learning and professional development.

Job Description

Position Overview:

As the R&D / Sous Chef, you will play a dual role in both menu innovation and daily kitchen operations. You will be responsible for the research, development, and innovation of new menu items, ensuring they reflect the restaurant's concept, uphold quality standards, and meet customer preferences. At the same time, you will provide direct support in the daily kitchen operations to guarantee smooth workflow, consistency, and excellence in food preparation and service.

Duties and Responsibilities:

• Develop, test, and implement new recipes and menu items that reflect the restaurant's brand and vision.
• Ensure consistency in taste, presentation, and portioning of all dishes.
• Lead and supervise kitchen operations, ensuring smooth workflow and efficiency.
• Train, guide, and evaluate kitchen staff to maintain high culinary standards.
• Monitor food quality, freshness, and adherence to food safety and sanitation guidelines.
• Manage kitchen inventory, ordering, and cost control to minimize waste.
• Collaborate on seasonal menus, special events, and promotional offerings.
• Introduce innovative cooking techniques and plating ideas.
• Be flexible and willing to perform any kitchen role when needed.