Sous Chef (NIU, Nuvali)

About the role

Vikings Group of Companies is seeking a talented and experienced Sous Chef to join our team at NIU, Nuvali in Santa Rosa City, Laguna. This is a full-time position that plays a crucial role in our kitchen operations, serving as the second-in-command to the Executive Chef. As Sous Chef, you will be responsible for overseeing daily kitchen activities, ensuring consistent quality standards, maintaining food safety protocols, and leading kitchen staff to deliver exceptional culinary experiences to our guests.

Key responsibilities

• Oversee all kitchen operations during assigned shifts and maintain consistency in food preparation and presentation
• Supervise, train, and mentor kitchen staff, including cooks and kitchen assistants, ensuring adherence to company standards and procedures
• Monitor food quality, taste, and plating to ensure all dishes meet Vikings' exacting culinary standards
• Manage inventory control, portion sizes, and food costing to optimize kitchen efficiency and profitability
• Prepare and execute special menus, events, and promotional dishes as directed by the Head Chef
• Ensure strict compliance with health and safety regulations, food hygiene standards, and HACCP protocols
• Maintain a clean, organized, and safe working environment throughout the kitchen
• Assist in menu development and recipe testing to enhance our culinary offerings
• Handle food ordering and supplier communication to maintain adequate stock levels
• Work collaboratively with front-of-house teams to ensure seamless service delivery

What we're looking for

• Minimum of 5-7 years of professional culinary experience, with at least 2-3 years in a Sous Chef or senior kitchen position
• Proficiency in multiple cooking techniques and cuisines, with strong expertise in Asian and international cuisines preferred
• Excellent knowledge of food safety, sanitation standards, and kitchen health regulations
• Proven leadership and team management skills with the ability to motivate and develop kitchen staff
• Strong communication and organizational abilities with meticulous attention to detail
• Ability to work under pressure, manage multiple tasks simultaneously, and maintain composure during peak service periods
• Culinary certification or formal training from an accredited culinary institute
• Advanced English communication skills, both verbal and written
• Knowledge of costing, budgeting, and inventory management in a food service environment
• Flexibility to work varied shifts, including evenings, weekends, and holidays as required