Executive Sous Chef

Filinvest Hospitality; San Mateo; On-site; PHP 900,000 - 1,300,000; Full time

Job summary

Filinvest Hospitality invites applications for an Executive Sous Chef at Timberland Highlands Resort in San Mateo, Rizal. The candidate should bring a minimum of 8 years in culinary work with at least 5 years in a leadership role within a resort or hotel setting.

You will collaborate with the Executive Chef on menu creation, test new recipes, maintain quality, and oversee kitchen operations, ensuring timely, consistent high standards across dishes.

Qualifications

• Minimum of 8 years of culinary experience.
• At least 5 years in a leadership role in a resort or hotel environment.
• Collaborate with the Executive Chef on menus and seasonal changes.
• Oversee kitchen operations, food preparation, and presentation.

Responsibilities

• Collaborate with the Executive Chef in creating and modifying the menu, offering suggestions based on seasonal ingredients, trends, and customer preferences.
• Help in creating new recipes, testing them, and ensuring consistency in their preparation and presentation.
• Ensure all recipes are followed accurately to maintain consistent quality across all dishes.
• Assist the Executive Chef in managing kitchen operations, including food preparation, cooking, and presentation.
• Supervise kitchen staff and ensure proper execution of dishes during service.

Skills

Leadership in kitchens

Menu development

Quality control

Job description

Filinvest Hospitality Property: Timberland Highlands Resort (San Mateo, Rizal)

Experience: Minimum of 8 years of culinary experience, including at least 5 years in a leadership role in a resort or hotel environment

Create exceptional experiences with Filinvest Hospitality. We are hiring an Executive Sous Chef with the following expertise:

Culinary Arts and Techniques - Ability to understand and perform techniques necessary in the kitchen.

• Collaborate with the Executive Chef in creating and modifying the menu, offering suggestions based on seasonal ingredients, trends, and customer preferences.
• Help in creating new recipes, testing them, and ensuring consistency in their preparation and presentation.
• Ensure all recipes are followed accurately to maintain consistent quality across all dishes.
• Assist the Executive Chef in managing kitchen operations, including food preparation, cooking, and presentation.
• Supervise kitchen staff and ensure proper execution of dishes during service.
• Oversee food preparation and ensure that dishes are prepared on time, following the restaurant's standards.
• Ensure that food production stays organized and that all kitchen stations are working efficiently.

Food Quality - Ability to execute quality pastry products

• Monitor food quality, ensuring that dishes are prepared according to recipes and meet the restaurant's standards for taste, presentation, and portion size.
• Conduct regular checks on food inventory and the quality of ingredients, ensuring they meet standards before use.
• Assist with menu planning and suggest changes or improvements based on customer feedback and ingredient availability.
• Conduct regular taste tests and checks to ensure consistency in flavor and presentation.

Inventory & Cost Control - Ability to execute strategies or methods that controls costs in the kitchen

• Assist in inventory management and ordering of kitchen supplies, including food, kitchen tools, and equipment.
• Ensure that stock levels are maintained, and ingredients are ordered in a timely manner to avoid shortages.
• Monitor the storage of ingredients to ensure proper stock rotation and compliance with food safety regulations.
• Keep accurate records of ingredient usage, waste, and inventory levels.
• Help manage food costs by ensuring that ingredients are used efficiently and waste is minimized.
• Contribute to cost control efforts by ensuring portion control and maintaining a consistent level of production.
• Monitor and control labor costs by managing staff schedules and labor allocation.

Operation of Equipment - Ability to know and understand the use of equipment and maximize their usage

• You will do the overall planning of kitchen design to ensure space is maximized & safety
• Create & implement SOPs on the proper usage of all kitchen equipment
• Continuous updating and improvement to ensure all kitchens are operating at full capacity

Food Safety and Sanitation - Ability to ensure that food being served is up to standard for safety and sanitation

• Ensure that the kitchen adheres to all health and safety regulations, including food safety and sanitation standards.
• Supervise and ensure that kitchen staff maintain a clean and organized work environment.
• Monitor kitchen equipment to ensure it is functioning properly and maintain cleanliness in all areas.
• Handle food waste properly and ensure efficient use of ingredients to minimize waste
• Can do random food safety audit and give sanction in case standards are not being followed
• Co-creates new food safety and sanitation procedures for the benefit of the organization together with the Executive Chef and corporate office

Organization - Ability to organize kitchen procedures and processes necessary for task completion

• You will recommend and approve departmental process that eases the execution of all positions
• Approves overall planning & execution of events of property
• Creates a standardized step for the formation and creation of innovative recipes
• Meets regularly with the Executive Chef and Director of Food & Beverage to understand what is to be achieved
• Works closely with Purchasing Department to ensure ingredients are of consistent quality
• Makes frequent inspection trips during the day through all kitchens to observe condition, method and progress of production and service

Customer Handling - Ability to relate with customers that allows their needs to be addressed

• You will make effective strategies and SOPs of handling customer concerns based on informed decisions and guest experience.
• Handles communications or solutions that needs legal action
• Initiates regular proactive sessions on customer touchpoints to know more about customers
• Daily reviews guest comments / feedback and identify their needs
• Goes out to service area to meet guests and solicit feedback on quality of food and presentation