Executive Sous Chef - Culinary Ops & Cost Control

Hospitality Enterprise Resources Corporation; San Mateo; On-site; PHP 670,000 - 1,004,000; Full time

Job summary

Hospitality Enterprise Resources Corporation in Rizal is seeking an experienced culinary operations lead to oversee recipe management, costing, standardization, and compliance with brand guidelines across all outlets.

You will collaborate with the Executive Chef to update menus, test recipes, monitor ingredient costs and inventory, supervise kitchen staff, and ensure food safety, portion control, and timely service.

Qualifications

• Bachelor's Degree in Hotel Management or Culinary Arts is required.
• Related experience of a minimum of 5 years in a resort hotel is an advantage.
• A minimum of 8 years relevant experience and strong background in various cuisines.

Responsibilities

• Collaborate with the Executive Chef to create and modify the menu.
• Help in creating new recipes, testing them, and ensuring consistency.
• Ensure recipes are followed accurately to maintain quality.
• Assist in managing kitchen operations including food preparation, cooking, and presentation.
• Supervise kitchen staff and ensure proper execution during service.
• Monitor inventory and ingredient quality; assist with menu planning.
• Implement SOPs for kitchen equipment usage and safety.
• Ensure food safety and sanitation compliance across all outlets.

Education

Bachelor's Degree in Hotel Management or Culinary Arts

Job description

Hospitality Enterprise Resources Corporation in Rizal is seeking an experienced culinary operations lead to oversee recipe management, costing, standardization, and compliance with brand guidelines across all outlets.

You will collaborate with the Executive Chef to update menus, test recipes, monitor ingredient costs and inventory, supervise kitchen staff, and ensure food safety, portion control, and timely service.