Sous Chef

Responsible for overseeing all culinary operations, ensuring high-quality food preparation, and maintaining kitchen efficiency. This role involves menu planning, staff supervision, cost control, and ensuring compliance with health and safety regulations to provide exceptional dining experiences.

1. With keen senses of taste and smell, while recognizing the subtle nuances in flavors, the Sous Chef shall explore new flavor combinations. And he/she should be able to prepare different dishes based on the menu or theme.

2. The Sous Chef shall use his/her creativity to put his/her own twist on familiar dishes and/or create new combinations. Creativity and a flair for experimentation are essential traits he/shall shall possess.

3. The Sous Chef shall participate in the design of seasonal menus and in the purchase of all food and food related products using company nominated suppliers, ensuring minimum wastage within the area and ensure all menus are costed accurately. This will help achieve food budgeted costs.

4. The Sous Chef shall conduct market surveys regularly in order to maintain contacts with the suppliers, while ensuring good quality of products and services.

5. The Sous Chef shall maintain all equipment within the operation through due care and diligence. He/she shall guarantee that engineer call outs for all repairs on equipment are effectively managed, ensuring the best life of all kitchen equipment.

6. The Sous Chef shall be able to create menu for specialized/themed functions. Also, in close coordination with the F&B Manager, the Sous Chef shall ensure that the food menu is in line with the physical theme of the outlet – restaurant or banquet.

7. The Sous Chef shall ensure that service in restaurants & bars is carried out according to standards set out in the Hotel Operations manual. Check all guest food orders (breakfast, lunch, dinner, room service, etc.) and monitor and check all meal service periods in both restaurant and buffet in coordination with the F&B Manager.

8. The Sous Chef shall be able to manage workers, delegate responsibility and work closely with others, based on the Job Description of each associate. He/she is also responsible in creating a safe and secure work environment for his/her associates.

9. The Sous Chef shall take an active part in the regular training and development of his/her people. He/she shall organize/participate in the staff meetings to help identify training needs of all staff within line of responsibility, on both an individual and group basis, including work methods, safety at work, health, hygiene and quality. The Sous Chef shall ensure that correct disciplinary procedures and on time Performance Appraisal are adhered to, especially with regard to correct handling of written warnings and record of same.

10. The Sous Chef may be required working on evenings and weekends and spending long hours. He/she shall show dedication to his craft. Bringing all the elements of a meal together quickly and elegantly, takes preparation and organization. The ability to plan ahead will help a smooth operation in a high-pressure kitchen environment.

11. The Sous Chef shall also be asked to submit necessary documents/reports needed for the overall operation.

12. As a General Company Policy, the Sous Chef shall:

a. Follow all company policies and procedures concerning employment.

b. Maintain confidentiality of company records and information at all times.

c. Maintain a professional image.

1. Others tasks may be required/discussed by the F&B Manger and/or General Manager.

Job Types: Full-time, Permanent

Pay: Php40, Php50,000.00 per month

Benefits:

• Company events
• Employee discount
• Free parking
• Health insurance
• Life insurance
• Paid training
• Staff meals provided

Work Location: In person