Assistant Sous Chef: Lead Kitchen Operations & Quality

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

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.