Jr. Sous Chef (NIU, Nuvali)

Vikings Group of Companies; Quezon City; On-site; PHP 279,000 - 424,000; Full time

Job summary

Vikings Group of Companies is seeking a Jr. Sous Chef (NIU, Nuvali) for a full-time on-site position based in Quezon City. The role supports kitchen operations and requires supervising staff, ensuring food safety, and collaborating with chefs and service teams.

Ideal candidates have strong culinary skills, experience in high-volume or luxury dining, and are willing to work shifts, weekends, and holidays in a fast-paced environment. Knowledge of menu planning and inventory handling is a plus.

Qualifications

• Strong culinary skills in hot and cold kitchen preparation and buffet operations.
• Experience with food safety, hygiene, and sanitation standards (HACCP awareness).
• Ability to supervise and coordinate kitchen staff and mentor juniors.
• Proficient in time management, station organization, and fast-paced service.
• Knowledge of menu planning, portion control, and inventory handling.

Responsibilities

• Assist in day-to-day kitchen operations for NIU by Vikings on-site in Quezon City.
• Supervise and coordinate kitchen staff; delegate tasks and support training.
• Ensure adherence to food safety and sanitation standards across stations.
• Support inventory control, portioning, and waste minimization efforts.

Skills

Culinary skills

Staff supervision

Time management

Communication

Menu planning

Inventory handling

HACCP/food safety

Job description

Role Description The Jr. Sous Chef (NIU, Nuvali) is a full-time, on-site role based in Quezon City, supporting kitchen operations for NIU by Vikings.

Qualifications

• Strong culinary skills in hot and cold kitchen preparation, buffet production, and basic baking or pastry techniques.
• Experience with food safety, hygiene, and sanitation standards (e.g., proper food handling, kitchen cleanliness, and HACCP awareness).
• Ability to supervise and coordinate kitchen staff, delegate tasks, and support team training and mentoring.
• Skills in time management, station organization, and maintaining high output in fast-paced service environments.
• Basic knowledge of menu planning, portion control, and inventory handling, including stock rotation and waste minimization.
• Effective communication and collaboration skills to work closely with chefs, service teams, and management.
• Previous experience in hotel, restaurant, or buffet kitchen operations; experience in high-volume or luxury dining is an advantage.
• Willingness to work on shifting schedules, weekends, and holidays, and to follow company standards and procedures.