Sous Chef

The main duty and responsibility of the Sous Chef is to oversee all culinary operations and ensure the highest standards of food quality and presentation. He/She will be responsible for the overall kitchen operation, this includes but not limited to management of the kitchen, maintaining acceptable food costs, implementation and standardization of recipe manuals and kitchen workflows, effective cost reduction strategies, and maintaining product safety and health standards. He/she will coordinate with F&B Manager for forecasting of sales, revenue generation, and business as usual operations. He/she will coordinate with the R&D team for implementation and development of new dishes/menu items. He/she will be reporting to the to the BOH Operations Head.

Key Responsibilities:

Administrative Duties

• Oversee daily kitchens operation from forecasting, production, preparation, and execution of service.
• Prepare and submit daily, weekly, and monthly kitchen reports to the BOH Operations Head.
• Ensure daily inventory levels adequate for food service.
• Assist in purchasing requests, receiving, and supplier coordination.
• Tasked to ensure proper scheduling of shifts for kitchen manpower.
• Provides mentorship and training to all personnel under supervision.
• Implements Code of Discipline to all personnel under supervision.

Kitchen Organization and Operation

• Performs hands-on cooking for ala carte service, plating, and special menu items
• Monitor daily mise en place, production, and service flow
• Ensure that the kitchen is properly maintained and adheres to the cleanliness and sanitation standards.
• Manage the storage of food in compliance to health and safety standards.
• Ensure that kitchen equipment is properly maintained and is used according to specifications, while closely monitoring PMS of all equipment in the respective Kitchens/food outlets.

Cross Functional Duties

• Collaborate with R&D in developing, implementing, trainings for new menu items.
• Assists in Recipe costing, recipe standardization, and supplier sourcing
• Coordinate with F&B Manager/Supervisor for production and operations planning.
• Coordinates and Recommends menu/product mix to marketing group for promotions

Management

• Implement Standard Operating Procedures.
• Ensure that food service is up to standards and that the recipe manual is followed.
• Review and analyze kitchen operations reports to be submitted to the F&B Manager/Head of Food Service Operations.
• Manages ordering, stocking, usage, and storekeeping procedures to ensure efficient product consumption

Profitability

• Minimize the wastages and spoilages in the kitchen.
• Reduce the utilities expenses in the kitchen by ensuring proper usage of equipment.
• Control and monitor production based on the forecasted/projected sales.

Other Duties and Responsibilities

• Conducts trainings and refresher for health and safety.
• Perform other tasks assigned from time to time.

Qualifications:

• Bachelor's/College Degree, preferably Hotel & Restaurant Management or equivalent, culinary studies
• At least 3 year(s) of working experience as Sous Chef or in a senior culinary role

Preferred Background: High end restaurants (e.g. Wildflour, Dean and Deluca, Wholesome table, and similar restaurants)

• Strong Background in Kitchen Operations, Costing, Inventory, and Team Supervision
• Background in Cakes, Breads, and Pastry Production
• Knowledgeable in HACCP and Food Safety

Pay: Php25,000.00 - Php35,000.00 per month

Benefits:

• Additional leave
• Company Christmas gift
• Company events
• Employee discount
• Health insurance
• Life insurance
• Opportunities for promotion
• Pay raise
• Promotion to permanent employee

Work Location: In person