Junior Sous Chef

Filinvest Hospitality Corporation; Lapu-Lapu; On-site; PHP 290,000 - 379,000; Full time

Job summary

Filinvest Hospitality Corporation is hiring a Junior Sous Chef for Crimson Resort & Spa Mactan (Lapu-Lapu, Cebu). The candidate should have at least 2 years of experience in a similar role, preferably within hospitality, and a passion for creating exceptional guest experiences.

You will contribute to stock control, kitchen operations, HACCP compliance, and staff development as part of a dynamic culinary team.

Qualifications

• At least 2 years of related experience in a similar role; hospitality background preferred.
• Experience in a hospitality environment is desirable.
• Junior Sous Chef designation and related culinary exposure are expected.

Responsibilities

• Meets and exceeds guests' expectations through value-added service and professional conduct.
• Communicates effectively with guests, colleagues and supervisors.
• Demonstrates teamwork by cooperating with and assisting co-workers as needed.
• Handles difficult situations effectively and professionally.
• Delivers the property's unique guest experience standards.
• Performs other duties to support guest satisfaction and operational excellence.
• Develop and implement initiatives to improve employee engagement and satisfaction.
• Foster a positive and productive work environment.
• Develop team members to maximize potential and prepare for advancement.
• Conduct coaching, counseling, and developmental discussions.
• Participate in employee selection, orientation, and onboarding activities.
• Conduct employee meetings, performance discussions and coaching sessions.
• Motivate employees to achieve departmental goals and performance standards.
• Prepare induction/onboarding checklists and training plans.
• Coordinate and facilitate on-the-job training programs.
• Plan and organize training activities based on needs.
• Prepare monthly training plans with trainers and the Executive Chef.
• Utilize training tools for staff development.
• Assist in preparing training materials and competency assessments.
• Ensure employees demonstrate required culinary skills.
• Conduct regular technical and skills enhancement training.
• Provide menu updates and culinary briefings.
• Prepare market lists and requisitions; monitor mise-en-place.
• Ensure adequate stock levels; monitor stock movement.
• Coordinate with Purchasing and Cost Control on inventory.
• Implement storage, labeling, and stock rotation procedures.
• Analyze production reports and cost statistics; monitor productivity.
• Minimize wastage and optimize costs; communicate cost-saving initiatives.
• Maintain production records and statistics.
• Supervise food production; ensure quality standards.
• Monitor proper food preparation and presentation.
• Ensure HACCP compliance and sanitation.
• Coordinate with Engineering on equipment maintenance.
• Ensure compliance with policies and procedures.

Skills

Communication

Teamwork

Guest service

Problem solving

Job description

Filinvest Hospitality Property: Crimson Resort & Spa Mactan (Lapu-Lapu, Cebu)

Experience: At least 2 years of related experience in a similar role, preferably with hospitality background

Create exceptional experiences with Filinvest Hospitality. We are hiring a Junior Sous Chef with the following expertise:

Meets and Exceeds Customers' and Team Members' Expectations

• Provides value-added service to customers by doing whatever is reasonable and possible to meet or exceed guest expectations.
• Communicates effectively with guests, colleagues, and supervisors.
• Demonstrates teamwork by cooperating with and assisting co-workers as needed.
• Handles difficult situations effectively and professionally.
• Delivers the property's "Unique Guest Experience" standards.
• Performs other duties as required to support guest satisfaction and operational excellence.

Employee Engagement and Development

• Develop and implement initiatives to improve employee engagement and satisfaction.
• Foster a positive and productive work environment.
• Develop team members to maximize their potential and prepare them for future advancement opportunities.
• Conduct coaching, counseling, and developmental discussions.
• Participate in employee selection, orientation, and onboarding activities.
• Conduct employee meetings, performance discussions, and coaching sessions.
• Motivate employees to achieve departmental goals and performance standards.

Training and Development

• Prepare and utilize induction and onboarding checklists for new employees.
• Coordinate and facilitate on-the-job training programs.
• Plan and organize training activities based on operational and developmental needs.
• Prepare monthly training plans in coordination with Department Trainers and the Executive Chef.
• Utilize Task Breakdowns and training tools for employee development.
• Assist Department Trainers in preparing training materials and competency assessments.
• Ensure employees demonstrate required technical and culinary skills.
• Conduct regular technical and skills enhancement training.
• Provide menu updates, product knowledge sessions, and culinary briefings.

Stock Control and Inventory Management

• Prepare market lists and requisitions for assigned sections.
• Monitor and control mise-en-place preparations.
• Ensure adequate stock levels of food products, kitchen supplies, and equipment.
• Conduct inventory checks and monitor stock movement.
• Coordinate with Purchasing and Cost Control regarding inventory requirements.
• Implement proper storage, labeling, and stock rotation procedures.

Profitability and Cost Control

• Complete daily production reports.
• Analyze weekly and monthly production reports and cost statistics.
• Monitor labor productivity and operational efficiency.
• Minimize wastage, spoilage, and unnecessary consumption.
• Review wastage reports and implement corrective actions.
• Brief employees regarding food-cost awareness and cost-saving initiatives.
• Maintain operational statistics and production records.

Operational Excellence

• Supervise food production and ensure compliance with quality standards.
• Ensure proper food preparation, portioning, and presentation.
• Monitor food safety, sanitation, hygiene, and HACCP compliance.
• Ensure kitchen equipment is properly utilized and maintained.
• Coordinate with Engineering regarding equipment repairs and maintenance.
• Monitor compliance with company policies and kitchen operating procedures.
• Ensure a clean, organized, and safe working environment.