Executive Sous Chef: Lead Culinary Innovation & Cost Control

Filinvest Development Corporation; San Mateo; In loco; PHP 350.000 - 520.000; Tempo pieno

Descrizione del lavoro

Filinvest Development Corporation in the Philippines seeks an experienced culinary operations leader to oversee recipe costing, standardization, and adherence to brand guidelines across outlets. You will collaborate with F&B service and procurement to optimize costs while preserving quality.

Responsibilities include updating recipes, monitoring ingredient costs, ensuring portioning standards, supervising kitchen staff, and driving waste reduction and efficient production to support guest

Competenze

• Bachelor's degree in hotel management or culinary arts is required.
• Minimum 5 years experience in resort hotel kitchen operations preferred.
• At least 8 years experience across diverse cuisines.
• Willingness to work in San Mateo, Rizal, Philippines.

Mansioni

• Collaborate with the Executive Chef to create and modify the menu using seasonal ingredients and customer preferences.
• Test and standardize new recipes; ensure consistency in preparation and presentation.
• Monitor inventory, ingredients, and costs to optimize profitability while maintaining quality.
• Oversee kitchen operations including food preparation, cooking, and presentation; supervise staff during service.
• Maintain food safety, sanitation, portion control, and adherence to brand guidelines.

Conoscenze

Cost control

Menu development

Kitchen leadership

Food safety

Formazione

Bachelor's Degree in Hotel Management or Culinary Arts

Descrizione del lavoro

Filinvest Development Corporation in the Philippines seeks an experienced culinary operations leader to oversee recipe costing, standardization, and adherence to brand guidelines across outlets. You will collaborate with F&B service and procurement to optimize costs while preserving quality.

Responsibilities include updating recipes, monitoring ingredient costs, ensuring portioning standards, supervising kitchen staff, and driving waste reduction and efficient production to support guest