Executive Sous Chef - Lead Kitchen Ops & Menu Innovation

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

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.