Executive Sous Chef

Vikings Group of Companies; Mandaluyong; On-site; PHP 900,000 - 1,200,000; Full time

Job summary

Vikings Group of Companies in Mandaluyong City, Metro Manila, is seeking an experienced Executive Sous Chef to lead our culinary team across NIU. This full-time role focuses on maintaining top standards of food preparation, kitchen operations and culinary excellence.

You will supervise and mentor kitchen staff, develop menus with the Executive Chef, monitor costs and inventory, and ensure compliance with food safety protocols during high-volume service periods.

Qualifications

• Minimum 5–7 years of professional culinary experience with 2–3 years in supervision.
• Culinary degree from an accredited school or equivalent hands-on training.
• Advanced knowledge of cooking techniques, cuisines, and methods.
• Proficient in kitchen management and food safety protocols.

Responsibilities

• Oversee daily kitchen operations and ensure food safety and sanitation.
• Supervise, train and mentor kitchen staff to foster a collaborative team.
• Prepare and cook dishes according to established recipes ensuring consistency.
• Develop menu items with the Executive Chef using seasonal ingredients.
• Monitor food costs, portion control and inventory to optimize profitability.
• Manage kitchen workflows and service during peak dining hours.
• Maintain inventory records and assist in recruitment and scheduling.

Skills

Executive Sous Chef

Kitchen leadership

Food safety

Inventory management

Menu development

Staff training

Time management

Culinary techniques

Education

Culinary degree

Tools

Inventory software

Kitchen management software

Job description

About the role

Vikings Group of Companies is seeking an experienced Executive Sous Chef to join our culinary team in NIU, Mandaluyong City, Metro Manila. This is a full-time position that plays a crucial role in maintaining the highest standards of food preparation, kitchen operations and culinary excellence across our establishments.

Key responsibilities

• Oversee daily kitchen operations and ensure compliance with food safety, hygiene and sanitation standards
• Supervise, train and mentor kitchen staff, including line cooks and culinary assistants, whilst fostering a collaborative team environment
• Prepare and cook dishes according to established recipes and quality standards, maintaining consistency across all service periods
• Develop and refine menu items in collaboration with the Executive Chef, incorporating seasonal ingredients and guest preferences
• Monitor food costs, portion control and inventory management to optimize profitability without compromising quality
• Ensure all kitchen equipment is properly maintained and report any maintenance issues promptly
• Manage kitchen workflows and coordinate service during peak dining hours to ensure timely meal delivery
• Maintain detailed records of inventory, food orders and kitchen performance metrics
• Assist in recruitment, scheduling and performance management of kitchen personnel
• Conduct regular quality control checks on all prepared dishes before service

What we're looking for

• Minimum 5-7 years of professional culinary experience, with at least 2-3 years in a supervisory or sous chef role
• Culinary degree from an accredited culinary school or equivalent hands-on training in a professional kitchen environment
• Advanced knowledge of various cooking techniques, cuisines and food preparation methods
• Proficiency in kitchen management systems, inventory software and food safety protocols
• Strong leadership and interpersonal skills with the ability to motivate and develop culinary team members
• Excellent organizational and time management abilities, particularly during high-volume service periods
• Meticulous attention to detail and commitment to maintaining the highest standards of food quality and presentation
• Valid food handler certification and knowledge of local food safety regulations
• Ability to work in a fast-paced environment and adapt to changing priorities
• Creative mindset with the ability to contribute innovative ideas to menu development