Sous Chef

Job Summary

The Sous Chef is the second-in-command in the kitchen, responsible for supporting the Head Chef in managing daily kitchen operations, ensuring food quality, maintaining standards, and supervising kitchen staff. This role plays a key part in food preparation, inventory control, staff training, and maintaining a clean, efficient, and organized kitchen environment.

Key Responsibilities

Kitchen Operations

• Assist the Head Chef in overseeing daily kitchen activities.
• Ensure all dishes are prepared according to standard recipes and presentation guidelines.
• Supervise kitchen staff and ensure smooth workflow during service.
• Step in to lead the kitchen in the absence of the Head Chef.Monitor food quality, portioning, and consistency.

Food Preparation & Quality Control

• Oversee food preparation and cooking processes.
• Conduct quality checks on ingredients and finished dishes.Ensure proper food storage, labeling, and stock rotation (FIFO).
• Minimize food waste and control costs.

Team Leadership & Training

• Train, mentor, and supervise kitchen staff.
• Ensure team compliance with kitchen procedures and standards.
• Assist in staff scheduling and performance monitoring.
• Promote teamwork and maintain a positive kitchen environment.

Inventory & Cost Control

• Monitor inventory levels and assist in ordering supplies.
• Track usage of ingredients and kitchen supplies.
• Help manage food costs and reduce wastage.
• Coordinate with suppliers when needed.

Food Safety & Sanitation

• Ensure compliance with food safety and sanitation standards.
• Maintain cleanliness of kitchen, equipment, and storage areas.
• Enforce health and safety regulations at all times.

Qualifications

• Proven experience as a Cook or Chef (2–5 years preferred).
• Previous supervisory or leadership experience is an advantage.
• Strong knowledge of cooking techniques and kitchen operations.
• Understanding of food safety and sanitation standards.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent leadership and organizational skills.
• Flexible schedule (including weekends and holidays).

Key Competencies

• Leadership and team management
• Attention to detail
• Time and task management
• Problem-solving
• Cost awareness
• Consistency in quality
• Ability to work under pressure

Pay: Php850.00 - Php1,100.00 per day

Work Location: In person