Assistant Sous Chef

M Hotel Singapore; Santo Niño 1st; On-site; PHP 290,000 - 424,000; Full time

Job summary

M Hotel Singapore in the Philippines region seeks an Assistant Sous Chef to support the Sous Chef in managing day-to-day kitchen operations. The role focuses on delivering consistent food quality, timely service, and strict hygiene adherence while optimizing costs on the assigned station.

The Assistant Sous Chef will be a hands-on leader, cooking and supervising across all stations, stepping in where operational needs arise to maintain high standards and guest satisfaction.

Qualifications

• Hands-on leadership across kitchen stations and staff coordination.
• Consistent food quality and timely service.
• Adheres to hygiene standards (ISO and local regulations).
• Monitors portioning and waste to optimise costs.

Responsibilities

• Oversee daily kitchen production and service; allocate staff and resources as needed.
• Conduct pre-service briefings for menu changes, VIP arrivals, dietary needs and event timelines.
• Enforce standardised recipes, plating guides, and portion controls.
• Conduct regular taste, temperature, texture and visual quality checks during service.
• Ensure compliance with hygiene standards (ISO) and local health regulations.
• Maintain daily temperature logs and cleaning schedules; manage pest control.
• Assist in monitoring food costs by reducing waste and improving yield.
• Lead, motivate and supervise a diverse team across all stations; provide coaching.
• Assist in staff scheduling and attendance tracking; give performance feedback.
• Coordinate with outlet managers to align kitchen output with guest expectations.

Skills

Team leadership

Food preparation

Hygiene standards

Cost control

Job description

About the role

An Assistant Sous Chef supports the Sous Chef or Senior Sous Chef in managing day-to-day kitchen operations in his/her assigned kitchen and coordinates with other operating kitchens. This role ensures consistent food quality, timely service, hygiene compliance, and cost efficiency on assigned station. The Assistant Sous Chef is a hands-on leader who cooks, supervises, and coordinates staff across all stations, stepping in wherever operational needs arise.

Key responsibilities

• Oversee daily kitchen production and service, allocate staff and resources dynamically based on daily occupancy, event schedules, and outlet demand

• Conduct pre-service briefing for the outlet, communicating menu changes, VIP arrivals, dietary restrictions, and event timelines

• Enforce standardised recipes, plating guides, and portion controls across all units

• Conduct frequent quality checks – taste, temperature, texture, and visual appeal – throughout each service

• Ensure all kitchen areas comply with hygiene standards (ISO) and local health regulations

• Maintain daily temperature logs, cleaning schedules, and pest control

• Assist in monitoring food costs by minimising waste, optimising yield, and portion control

• Lead, motivate, and supervise a diverse team of CDP, Demi Chefs, provide on-the-job coaching, demonstrating proper techniques and workflows efficiency

• Assist in staff scheduling, attendance tracking, and providing performance feedback for junior members

• Liaise with outlet managers to align kitchen output with guest expectations