Sous Chef

Job Description

• Responsible for kitchen operations, especially in the absence of the Executive Chef
• Supervises the functions of his assigned kitchen employees, facilities and cost to ensure maximum food and beverage departmental profit is achieved.
• Ensures that hotel cost and policies and procedures are followed.
• Ensures team productivity through organization, training, coaching, and mentoring.
• Maintain and set sanitation, hygiene, and safety standards.
• Perform other task/s assigned

Qualifications

• Graduate of Culinary, Food Tech, HRM and other relevant courses
• At least 3 years of experience in a related field is required for this position.
• Skilled and knowledgeable in Bakery and Pastry or its equivalent
• Good communication skills and has great interpersonal skills
• Good Leadership Skills
• Preferably with experience in Bulk Production
• Can start immediately

Job Types: Full-time, Permanent

Benefits:

• Company events
• Discounted lunch
• Employee discount
• Opportunities for promotion
• Staff meals provided

Education:

• Bachelor's (Preferred)

Experience:

• Sous Chef: 3 years (Preferred)
• Bulk Production: 1 year (Preferred)

Work Location: In person