Executive Sous Chef: Menu & Cost Control Lead

Hospitality Enterprise Resources Corporation; Mabalacat; On-site; PHP 1,674,000 - 2,567,000; Full time

Job summary

Hospitality Enterprise Resources Corporation is seeking a seasoned culinary leader to oversee recipe management systems, costing accuracy, standardization, and brand compliance. You will collaborate with the Executive Chef to optimize menus, test new recipes, and maintain consistent quality across outlets while managing costs and waste.

The role emphasizes kitchen operations, food safety, inventory control, and staff leadership within a resort hotel setting in Clark, Pampanga.

Qualifications

• Bachelor’s Degree in Hotel Management or Culinary Arts.
• 5+ years of related experience in a resort hotel.
• 8+ years of experience with diverse cuisines.
• Willingness to work in Clark, Pampanga.

Responsibilities

• Collaborate with the Executive Chef to create and modify the menu.
• Test new recipes and ensure consistency in preparation and presentation.
• Monitor food quality, portions, and presentation to meet standards.
• Manage kitchen operations and supervise staff during service.
• Maintain food safety and sanitation compliance across kitchens.
• Oversee inventory and control food costs to optimize profitability.

Skills

Menu development

Recipe testing

Cost control

Kitchen operations

Food safety

Education

Bachelor’s Degree in Hotel Management or Culinary Arts

Job description

Hospitality Enterprise Resources Corporation is seeking a seasoned culinary leader to oversee recipe management systems, costing accuracy, standardization, and brand compliance. You will collaborate with the Executive Chef to optimize menus, test new recipes, and maintain consistent quality across outlets while managing costs and waste.

The role emphasizes kitchen operations, food safety, inventory control, and staff leadership within a resort hotel setting in Clark, Pampanga.