Executive Sous Chef: Menu, Cost & Quality Leader

Filinvest Development Corporation; Mabalacat; On-site; PHP 900,000 - 1,200,000; Full time

Job summary

Filinvest Development Corporation seeks an experienced culinary operations lead to oversee recipe management, costing, and standardization across outlets. You will work with the Executive Chef to optimize food costs while maintaining quality and brand standards.

The role entails supervising kitchen staff, ensuring accurate portioning, and driving efficiency through standardized recipes and processes. You will collaborate with procurement and F&B service to improve margins and guest satisfaction.

Qualifications

• Bachelor's degree required in Hotel Management or Culinary Arts.
• 5+ years experience in resort/hacapacity culinary roles.
• 8+ years relevant experience with strong background in various cuisines.
• Willingness to work in Clark, Pampanga.

Responsibilities

• Oversee recipe management, costing, standardization, and brand compliance.
• Collaborate with F&B Service and procurement to optimize food costs.
• Monitor recipe updates, ingredient costs, portioning, and preparation standards.
• Ensure kitchen operations run smoothly, supervise staff, and maintain quality.
• Develop and implement SOPs for equipment usage and safety.
• Perform regular food safety audits and maintain sanitation standards.
• Coordinate with Executive Chef and Director of F&B on menus and events.
• Assist in inventory management and control of food costs and waste.

Skills

Hospitality experience

Menu planning

Cost control

Kitchen management

Staff supervision

Willingness to work in Clark

Education

Bachelor's Degree in Hotel Management or Culinary Arts

Job description

Filinvest Development Corporation seeks an experienced culinary operations lead to oversee recipe management, costing, and standardization across outlets. You will work with the Executive Chef to optimize food costs while maintaining quality and brand standards.

The role entails supervising kitchen staff, ensuring accurate portioning, and driving efficiency through standardized recipes and processes. You will collaborate with procurement and F&B service to improve margins and guest satisfaction.