Executive Sous Chef

We are looking for an experienced and highly organized Executive Sous Chef to support the overall management of our kitchen operations. The Executive Sous Chef will work closely with the Executive Chef/F&B Director in overseeing daily kitchen activities, ensuring consistent food quality, maintaining high standards of food safety and sanitation, and leading the culinary team.

The ideal candidate is a hands-on culinary professional with strong leadership, organizational, and problem-solving skills, with the ability to maintain high standards in a fast-paced hotel environment.

Key Responsibilities

• Assist the Executive Chef in the overall management and daily operations of the kitchen.
• Supervise and coordinate the activities of kitchen staff across assigned sections.
• Ensure the consistent preparation, presentation, taste, and quality of all food products.
• Monitor food production and ensure dishes are prepared according to approved recipes, standards, and portion specifications.
• Assist in planning menus, specials, buffets, and other food offerings.
• Ensure proper mise en place and smooth coordination between kitchen sections and service teams.
• Monitor food inventory, storage, and proper handling of ingredients.
• Assist in controlling food costs, portion sizes, wastage, and overall kitchen expenses.
• Conduct regular quality checks on ingredients, food preparation, and finished dishes.
• Ensure compliance with food safety, sanitation, hygiene, and workplace safety standards.
• Maintain cleanliness and proper organization of all kitchen areas, equipment, and workstations.
• Assist in ordering and receiving food supplies and ensure that delivered items meet required quality and specifications.
• Train, coach, and develop kitchen personnel to improve their culinary skills and overall performance.
• Prepare and monitor staff schedules, assignments, and daily kitchen manpower requirements.
• Address operational issues and provide appropriate solutions to ensure uninterrupted kitchen operations.
• Coordinate closely with the restaurant, banquet, purchasing, stewarding, and other departments to ensure smooth service.
• Assist in implementing kitchen policies, procedures, and operational standards.
• Monitor equipment and report maintenance or repair requirements promptly.
• Assist the Executive Chef in developing and implementing culinary initiatives and improvements.
• Perform regular kitchen inspections and ensure compliance with company standards.
• Act as the person-in-charge of kitchen operations in the absence of the Executive Chef.
• Perform other duties and responsibilities as may be assigned by management.

Qualifications

• Bachelor’s degree or diploma in Culinary Arts, Hospitality Management, or a related field is preferred.
• At least 5 years of progressive culinary experience, with experience in a supervisory or management capacity.
• Previous experience in a hotel, resort, restaurant, or high-volume food and beverage operation is highly preferred.
• Strong knowledge of food preparation, kitchen operations, menu execution, and culinary standards.
• Knowledge of food cost control, inventory management, portion control, and kitchen budgeting.
• Strong understanding of food safety, sanitation, and hygiene standards.
• Excellent leadership and team management skills.
• Good communication and interpersonal skills.
• Strong organizational and time-management abilities.
• Creative, detail-oriented, and quality-focused.
• Ability to work under pressure and manage multiple priorities in a fast-paced environment.
• Willing to work on-site in Batangas City and on flexible schedules, including weekends and holidays as required.