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Sous Chef

2 weeks ago

Baguio City, Cordillera, Philippines Royale Parc Hotels & Resorts Inc. Full time ₱70,000 per year

manage the kitchen staff, oversee food preparation, and ensure that food meets the high standards set by the head chef. Sous chefs also play a role in menu planning, inventory management, and even staff training. Here's a more detailed breakdown of their responsibilities:1. Assisting the Head Chef:

  • Supervising the kitchen staff:Sous chefs delegate tasks, oversee food preparation at each station, and ensure that all dishes meet the head chef's standards.
  • Managing kitchen operations:They help organize the workflow, ensuring smooth service and efficient production.
  • Maintaining food quality:They monitor food preparation, presentation, and taste, ensuring consistency and adherence to established recipes.
  • Stepping in when needed:Sous chefs are skilled cooks who can step into any station in the kitchen, especially when staff are absent or during busy periods.

  • Collaborating on menu development:They may assist in creating new dishes, testing recipes, and refining existing menu items.

  • Managerial Tasks:

  • Inventory management:They track inventory, order supplies, and ensure ingredients are fresh and properly stored.

  • Staff training and development:They train new kitchen staff, ensuring they understand procedures, hygiene standards, and food safety regulations.
  • Scheduling and staffing:They may assist with creating staff schedules and managing shift assignments.

  • Ensuring food safety and hygiene:They maintain a clean and organized kitchen environment, adhering to health and safety regulations.

  • Leadership and Communication:

  • Strong communication skills:Sous chefs need to effectively communicate with the head chef, kitchen staff, and potentially front-of-house staff (like servers).

  • Leadership qualities:They need to be able to motivate and guide the kitchen team, fostering a positive and productive work environment.
  • Problem-solving:They need to be able to troubleshoot issues that arise during service and make quick decisions to maintain smooth operations.

Qualifcations:

  • Graduate in Culinary or Hospitality related course.

  • At least 1-2 years of expercience as a Sous Chef or

  • Strong background in Chef de Partie Pisitions.

Job Types: Full-time, Permanent

Pay: Php Php700.00 per day

Benefits:

  • Flextime
  • Opportunities for promotion
  • Paid training
  • Pay raise

Ability to commute/relocate:

  • Baguio: Reliably commute or planning to relocate before starting work (Preferred)

Education:

  • Bachelor's (Preferred)

Work Location: In person