Executive Sous Chef

About the role

Vikings Group of Companies is seeking an experienced Executive Sous Chef to join our culinary team in NIU, Mandaluyong City, Metro Manila. This is a full-time position that plays a crucial role in maintaining the highest standards of food preparation, kitchen operations and culinary excellence across our establishments.

Key responsibilities

• Oversee daily kitchen operations and ensure compliance with food safety, hygiene and sanitation standards
• Supervise, train and mentor kitchen staff, including line cooks and culinary assistants, whilst fostering a collaborative team environment
• Prepare and cook dishes according to established recipes and quality standards, maintaining consistency across all service periods
• Develop and refine menu items in collaboration with the Executive Chef, incorporating seasonal ingredients and guest preferences
• Monitor food costs, portion control and inventory management to optimize profitability without compromising quality
• Ensure all kitchen equipment is properly maintained and report any maintenance issues promptly
• Manage kitchen workflows and coordinate service during peak dining hours to ensure timely meal delivery
• Maintain detailed records of inventory, food orders and kitchen performance metrics
• Assist in recruitment, scheduling and performance management of kitchen personnel
• Conduct regular quality control checks on all prepared dishes before service

What we're looking for

• Minimum 5-7 years of professional culinary experience, with at least 2-3 years in a supervisory or sous chef role
• Culinary degree from an accredited culinary school or equivalent hands-on training in a professional kitchen environment
• Advanced knowledge of various cooking techniques, cuisines and food preparation methods
• Proficiency in kitchen management systems, inventory software and food safety protocols
• Strong leadership and interpersonal skills with the ability to motivate and develop culinary team members
• Excellent organizational and time management abilities, particularly during high-volume service periods
• Meticulous attention to detail and commitment to maintaining the highest standards of food quality and presentation
• Valid food handler certification and knowledge of local food safety regulations
• Ability to work in a fast-paced environment and adapt to changing priorities
• Creative mindset with the ability to contribute innovative ideas to menu development