Sous Chef

Job Summary:

The Sous Chef assists the Head Chef in overseeing daily kitchen operations, ensuring consistent food quality, efficient service, and compliance with food safety standards. The role supervises the kitchen team, supports food preparation and menu execution, and helps maintain proper inventory, cost control, and kitchen discipline.

Duties and Responsibilities:

• Kitchen Operations

• Assist the Head Chef in managing daily kitchen operations, ensuring proper station preparation, smooth workflow, and timely execution of orders.

• Food Quality & Preparation

• Ensure dishes are prepared according to approved recipes, portion sizes, cooking methods, and presentation standards while maintaining consistency in quality and taste.

• Team Supervision

• Supervise and guide CDPs, Line Cooks, Commis Chefs, and other kitchen staff during operations. Provide coaching and support to improve team performance.

• Mise-en-Place & Service Readiness

• Oversee daily preparation and ensure all stations are properly stocked, organized, and ready for service.

• Food Safety & Sanitation

• Ensure proper food handling, storage, labeling, sanitation, and hygiene practices are consistently followed throughout the kitchen.

• Inventory & Cost Control

• Assist in monitoring inventory, portion control, food usage, and wastage. Coordinate with the Head Chef and Purchasing team regarding ingredient requirements.

• Menu Execution

• Support the Head Chef in implementing new menu items, seasonal offerings, promotions, and recipe changes while ensuring proper execution by the kitchen team.

• Service Coordination

• Coordinate with the front-of-house team during service to ensure smooth communication, timely food preparation, and quick resolution of kitchen-related concerns.

• Staff Development

• Assist in training new kitchen employees and conducting ongoing coaching to ensure that team members understand recipes, procedures, and kitchen standards.

• Administrative Support

• Assist with kitchen schedules, inventory records, wastage reports, and other operational documentation required by management.

• Equipment & Maintenance

• Monitor the proper use and condition of kitchen equipment and promptly report damaged equipment, maintenance requirements, or safety concerns.

• Professional Conduct

• Maintain professionalism, discipline, teamwork, and accountability while supporting a clean, organized, and productive kitchen environment.

Qualifications:

• Minimum of 3 years of experience as a Sous Chef in a restaurant, hotel, or comparable F&B establishment.
• Proven experience supervising and leading a professional kitchen team.
• Strong knowledge of food preparation, kitchen operations, and service execution.
• Good understanding of food safety, sanitation, and proper food handling procedures.
• Knowledge of food costing, portion control, inventory management, and waste reduction.
• Experience in maintaining recipe consistency and food quality standards.
• Strong leadership, communication, and organizational skills.
• Ability to work effectively under pressure in a fast-paced kitchen environment.
• Good problem-solving and decision-making skills.
• Culinary degree, diploma, or relevant professional training is an advantage.
• Willing to work flexible schedules, including weekends and holidays, as required by restaurant operations.

Pay: Php50,000.00 - Php70,000.00 per month

Benefits:

• Employee discount
• Flexible schedule
• Opportunities for promotion

Work Location: In person