Sous Chef

SOUS CHEF:

The Sous Chef plays a key leadership role in the kitchen, working closely with the Executive Chef to plan, organize, and oversee food preparation and service. This position ensures that all dishes meet the restaurant's standards of quality, consistency, and presentation, while supporting smooth kitchen operations and mentoring junior staff.

Key Responsibilities

• Assist the Executive Chef in menu planning, costing, and recipe development.
• Supervise daily kitchen operations, ensuring food quality, consistency, and timely service.
• Train, mentor, and motivate kitchen staff, fostering a positive and efficient work environment.
• Monitor inventory levels, order supplies, and manage stock rotation to minimize waste.
• Ensure compliance with food safety, sanitation, and occupational health standards.
• Maintain high standards of cleanliness and organization in all kitchen areas.
• Step in to lead the kitchen in the absence of the Executive Chef.
• Collaborate with front-of-house staff to ensure smooth service and customer satisfaction.

Qualifications & Skills

• Proven experience as a Sous Chef, Chef de Partie, or similar role in a professional kitchen.
• Strong culinary skills and knowledge of various cooking techniques, cuisines, and food trends.
• Leadership abilities with excellent communication and organizational skills.
• Ability to work under pressure and maintain composure in a fast-paced environment.
• Solid understanding of food safety and hygiene regulations.
• Culinary degree or relevant certification is a plus.
• Willing to be assigned in Calatagan, Batangas.

Job Types: Full-time, Permanent

Benefits:

• Employee discount
• Paid training
• Staff meals provided

Work Location: In person