Sous Chef

Position Overview:

The Sous Chef is the second-in-command and oversees kitchen operations in the absence of the Executive Chef. This role ensures daily prep, production, and service are carried out with precision, quality, and consistency.

Key Responsibilities:

• Supervise the kitchen brigade during service and prep hours.
• Assist in the creation of daily specials and mise-en-place assignments.
• Monitor food quality and presentation throughout service.
• Train and mentor junior chefs and ensure kitchen discipline.
• Manage inventory and food ordering in coordination with the Executive Chef.
• Conduct daily hygiene and temperature checks of all stations.
• Handle conflict resolution and communication among team members.
• Assist in new menu development and implementation.

Qualifications & Skills:

• Minimum 5 years experience in a supervisory culinary role in fine dining.
• Strong leadership and communication skills.
• Technical proficiency across hot, cold, grill, and pastry sections.
• Knowledgeable in kitchen safety and sanitation standards.
• Organized, reliable, and performance-driven.

Job Type: Full-time

Pay: Php35, Php38,000.00 per month

Benefits:

• Paid training
• Staff meals provided

Application Question(s):

• Are you willing to undergo trade testing?

Work Location: In person

Expected Start Date: 09/08/2025