Executive Sous Chef: Menu Innovation & Cost Control

MIMOSA CITYSCAPES, INC.; Mabalacat; Presencial; PHP 900 000 - 1 500 000; Tempo integral

Resumo da oferta

Quest Plus Conference Center in Clark, Pampanga seeks an experienced culinary leader to coordinate with the Executive Chef, oversee recipe costing, standardization, and adherence to brand guidelines while driving cost efficiency and quality across outlets.

You will supervise kitchen staff, optimize inventory, test new recipes, monitor portioning, and ensure compliance with safety standards, training, and continuous improvement.

Qualificações

• Bachelor's Degree in Hotel Management or Culinary Arts.
• Related experience of a minimum of 5 years in a resort hotel is an advantage.
• A minimum of 8 years relevant experience and strong background in various cuisines.
• Willingness to work in Clark, Pampanga.

Responsabilidades

• Coordinate with the Executive Chef to create and modify menu items.
• Oversee recipe costing, standardization, and brand guideline compliance.
• Monitor ingredient costs, portioning, and preparation standards across outlets.
• Supervise kitchen staff and ensure timely, quality dish preparation.
• Assist with inventory management, cost control, and waste minimization.
• Develop SOPs for kitchen equipment usage and safety compliance.
• Conduct regular training and ensure adherence to health and safety regulations.
• Collaborate with F&B Service and procurement to optimize food costs.
• Plan kitchen operations to maximize space, efficiency, and profitability.
• Maintain records of ingredient usage, waste, and production levels.

Conhecimentos

Kitchen leadership

Menu development

Cost control

Recipe standardization

Formação académica

Bachelor's Degree in Hotel Management or Culinary Arts

Descrição da oferta de emprego

Quest Plus Conference Center in Clark, Pampanga seeks an experienced culinary leader to coordinate with the Executive Chef, oversee recipe costing, standardization, and adherence to brand guidelines while driving cost efficiency and quality across outlets.

You will supervise kitchen staff, optimize inventory, test new recipes, monitor portioning, and ensure compliance with safety standards, training, and continuous improvement.