Sous Chef

Position: Sous Chef

Reports to: Executive Chef

Job Summary: The Sous Chef is responsible for assisting the Executive Chef in the overall management of the kitchen operations. The ideal candidate will have a passion for creating exceptional dishes, a strong understanding of culinary techniques, and a proven ability to lead and motivate a team.

Key Responsibilities:

• Culinary Excellence:
• Assist the Executive Chef in the creation and execution of menus, ensuring all dishes meet the highest standards of quality and presentation.
• Oversee the daily preparation and cooking of all food items, ensuring consistency and adherence to recipes.
• Maintain a high level of food safety and sanitation standards in the kitchen
• Kitchen Management:
• Supervise and train junior kitchen staff, including Commis and Cooks.
• Manage inventory, control food costs, and minimize waste.
• Ensure all kitchen equipment is properly maintained and in good working condition.
• Assist in scheduling kitchen staff to ensure adequate coverage for all shifts.
• Leadership and Teamwork:
• Foster a positive and collaborative work environment.
• Communicate effectively with the Executive Chef and other departments to ensure smooth operations.
• Lead by example, demonstrating a strong work ethic and commitment to excellence.

Qualifications:

• Proven experience as a Sous Chef or in a similar role.
• Strong knowledge of culinary techniques, ingredients, and kitchen equipment.
• Excellent leadership, communication, and organizational skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Culinary degree or relevant certification is a plus..

Note: The specific requirements and responsibilities may vary depending on the hotel's needs.

Job Type: Full-time

Pay: Php30, Php60,000.00 per month

Work Location: In person