Executive Sous Chef: Menu, Cost & Quality Maestro

Filinvest Group; Hinoba-an; On-site; PHP 600,000 - 900,000; Full time

Job summary

Timberland Highlands Resort seeks an experienced culinary leader to oversee recipe management, costing, and standardization to ensure brand guidelines are met across outlets. You will collaborate with F&B and procurement teams to optimize costs while maintaining quality and reducing waste.

You will supervise kitchen operations, ensure consistent preparation, and implement SOPs for equipment usage, safety, and sanitation. Strong leadership across diverse cuisines is essential.

Qualifications

• Bachelor's Degree in Hotel Management or Culinary Arts.
• Minimum 5 years in resort hotel experience is advantageous.
• Minimum 8 years relevant experience and strong background in various cuisines.
• Willingness to work in San Mateo, Rizal.

Responsibilities

• Collaborate with Executive Chef in creating and modifying menu based on seasonal ingredients, trends, and customer preferences.
• Help in creating new recipes, testing them, and ensuring consistency in preparation and presentation.
• Ensure recipes are followed to maintain quality across dishes.
• Assist Executive Chef in managing kitchen operations, including food preparation, cooking, and presentation.
• Supervise kitchen staff and ensure proper execution of dishes during service.
• Oversee food preparation and ensure timely dishes following restaurant standards.
• Ensure production is organized and stations are efficient.
• Monitor food quality, inventory, and ingredient standards.
• Conduct regular taste tests and checks for flavor consistency.
• Monitor and control labor costs by managing staff schedules and allocation.

Skills

Resort hotel experience

Cuisines expertise

Education

Bachelor's Degree in Hotel Management or Culinary Arts

Job description

Timberland Highlands Resort seeks an experienced culinary leader to oversee recipe management, costing, and standardization to ensure brand guidelines are met across outlets. You will collaborate with F&B and procurement teams to optimize costs while maintaining quality and reducing waste.

You will supervise kitchen operations, ensure consistent preparation, and implement SOPs for equipment usage, safety, and sanitation. Strong leadership across diverse cuisines is essential.