T
The Fatted Calf
Sous Chef
Skills
Inventory ManagementCompliance
1 month ago
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Important information
Contract type:
Permanent
Location:
Cavite City, Cavite, Philippines
Work mode:
Onsite
Published on:
15 September 2026
What they need
- Minimum of five (5) years of progressive culinary experience in a professional kitchen, preferably in luxury hotels, fine dining restaurants, or other high-end hospitality establishments.
- Strong expertise in advanced culinary techniques, menu development, recipe standardization, and elevated food presentation aligned with fine dining standards.
- Proven ability to support the Executive Chef in managing day-to-day kitchen operations, ensuring consistency, quality, efficiency, and strict adherence to food safety and sanitation standards.
- Solid knowledge of inventory management, food costing, portion control, purchasing, and cost-control measures while maintaining high product quality and guest satisfaction.
- Demonstrated leadership and people management skills, with the ability to train, coach, mentor, and motivate a high-performing culinary team.
- Highly organized and detail-oriented, with strong analytical, problem-solving, and decision-making skills in a fast-paced and demanding kitchen environment.
- Hands-on and visible leader who can maintain composure, discipline, and operational excellence during high-volume and peak service periods.
- In-depth knowledge of food safety regulations, sanitation procedures, HACCP principles, and applicable industry compliance requirements.
- Willing to be assigned or relocate to Tagaytay or Metro Manila, with flexibility to work extended hours, weekends, and holidays as required by business operations.
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