Executive Sous Chef

iKitchen, Inc,; Tili; On-site; PHP 391,000 - 580,000; Full time

Job summary

iKitchen, Inc. is seeking a Sous Chef to oversee breakfast buffet operations, lead kitchen staff, and ensure high-quality dishes. The role focuses on efficiency, cost control, and collaboration with the F&B Manager on menu development.

The ideal candidate has culinary training and at least 3 years in a professional kitchen, including supervisory experience. Flexibility for weekends and holidays is required.

Qualifications

• Diploma or degree in Culinary Arts or related field preferred.
• Minimum 3 years in a professional kitchen, with at least 1 year in a supervisory role.
• Strong leadership and team management skills.
• Excellent knowledge of cooking techniques, food preparation, and kitchen safety standards.
• Ability to work under pressure in a fast-paced environment.
• Willingness to work flexible hours including weekends and holidays.

Responsibilities

• Oversee daily kitchen operations and breakfast buffet workflow.
• Train, supervise, and mentor kitchen staff to uphold standards.
• Ensure food safety, hygiene, and sanitation compliance.
• Assist in inventory, ordering, and cost control.
• Collaborate with F&B Manager on menu development and seasonal specials.

Skills

Leadership

Team management

Cooking techniques

Kitchen safety

Organizational skills

Problem solving

Education

Culinary Arts degree

Job description

The Sous Chef plays a critical role in kitchen operations, overseeing food preparation, maintaining kitchen standards, and ensuring high-quality dishes are consistently served. This role requires leadership, culinary expertise, and the ability to train and mentor kitchen staff. The Sous Chef will focus on managing the breakfast buffet, ensuring efficiency, and strategizing with the F&B Manager on menu development and new dishes.

Key Responsibilities:

1. Kitchen Operations & Food Preparation:

Oversee the daily operations of the kitchen, ensuring smooth workflow and efficiency. Supervise food preparation and ensure adherence to standard recipes and presentation guidelines.

Ensure food is prepared and served in a timely manner while maintaining quality and consistency.

Oversee portion control, minimize waste, and maintain cost efficiency.

Focus on managing and improving the breakfast buffet offerings.

2. Leadership & Team Management:

Supervise, train, and mentor kitchen staff to enhance their skills and maintain high standards.

Delegate tasks effectively and ensure smooth collaboration within the kitchen team. Foster a positive and disciplined work environment in the kitchen.

3. Food Safety & Sanitation Compliance:

Ensure compliance with food safety, hygiene, and sanitation standards.

Conduct regular kitchen inspections and maintain cleanliness at all times.

Monitor proper storage and handling of ingredients to prevent contamination.

4. Inventory & Cost Control:

Assist in inventory management, ordering, and stock control to minimize shortages and excesses.

Monitor food costs and work on strategies to reduce waste while maintaining quality. Ensure proper portioning and adherence to cost control guidelines.

5. Menu Development & Innovation:

Work closely with the F&B Manager in developing and testing new dishes.

Provide input on menu improvements and seasonal specials.

Strategize with the F&B Manager on menu enhancements and the introduction of new dishes.

Stay updated on industry trends and suggest creative ideas for enhancing the menu.

Qualifications & Requirements:

Diploma or degree in Culinary Arts or a related field preferred.

Minimum of 3 years of experience in a professional kitchen, with at least 1 year in a supervisory role.

Strong leadership and team management skills.

Excellent knowledge of cooking techniques, food preparation, and kitchen safety standards.

Ability to work under pressure and in a fast-paced environment.

Strong organizational and problem-solving skills.

Willingness to work flexible hours, including weekends and holidays.