Junior Sous Chef

Vikings Group of Companies; Muntinlupa; On-site; PHP 360,000 - 480,000; Full time

Job summary

Vikings Group of Companies is seeking a skilled Sous Chef to support the Head Chef and Senior Sous Chef in planning menus and ensuring top-tier mise en place across all kitchen stations. You will supervise junior staff, uphold food safety standards, and maintain consistency in quality and presentation during busy service periods.

You will lead service when required, manage inventory and costs, and collaborate with other departments to ensure smooth operations.

Qualifications

• Culinary qualification or diploma from a recognized culinary institution or equivalent hands-on experience.
• 2–3 years of professional kitchen experience, with at least 1 year in a sous chef or senior kitchen position.
• Strong knowledge of food preparation, cooking techniques, and cuisines.
• Demonstrated leadership abilities to motivate and train junior kitchen staff.
• Excellent understanding of food safety, hygiene regulations and HACCP principles.
• Ability to work efficiently under pressure while maintaining high standards of quality.
• Strong organizational and time management skills with multitasking ability.
• Proficiency in kitchen management systems and food costing software is advantageous.
• Excellent communication and interpersonal skills.

Responsibilities

• Assisting the Head Chef and Senior Sous Chef in planning menus and mise en place for all kitchen stations.
• Supervising and training junior kitchen staff to adhere to food safety and hygiene standards.
• Monitoring food preparation and cooking techniques across stations to ensure quality.
• Managing inventory and food costs, reporting stock levels and submitting requisitions.
• Preparing and cooking speciality dishes and sauces per recipes and standards.
• Maintaining kitchen equipment and keeping stations clean, organized and stocked.
• Leading kitchen operations during service when required for timely and accurate prep.
• Collaborating with other kitchen departments for smooth service delivery.
• Assisting in developing new recipes and seasonal items under Head Chef guidance.
• Supporting food cost control initiatives and waste reduction efforts.

Skills

Leadership

Food safety

HACCP knowledge

Time management

multitasking

Communication

Teamwork

Organizational skills

Education

Culinary qualification or diploma

Tools

Kitchen management systems

Food costing software

Job description

What you'll be doing

• Assisting the Head Chef and Senior Sous Chef in planning menus and preparing mise en place for all kitchen stations

• Supervising and training junior kitchen staff, ensuring consistent adherence to food safety and hygiene standards

• Monitoring food preparation and cooking techniques across multiple stations to maintain quality and presentation standards

• Managing inventory and food costs within assigned areas, reporting stock levels and submitting requisition requests

• Preparing and cooking speciality dishes and sauces according to established recipes and culinary standards

• Maintaining kitchen equipment and ensuring all stations are clean, organized and fully stocked during service

• Stepping in to lead kitchen operations during service when required, ensuring timely and accurate food preparation

• Collaborating with other kitchen departments to ensure smooth coordination and efficient service delivery

• Assisting in developing new recipes and seasonal menu items under Head Chef guidance

• Supporting food cost control initiatives and contributing to waste reduction efforts

What we're looking for

• Culinary qualification or diploma from a recognized culinary institution or equivalent hands-on experience

• Minimum 2-3 years of professional kitchen experience, with at least 1 year in a sous chef or senior kitchen position

• Strong knowledge of food preparation, cooking techniques, and various cuisines, particularly those featured in Viking's culinary offerings

• Demonstrated leadership abilities with the capacity to motivate and train junior kitchen staff effectively

• Excellent understanding of food safety, hygiene regulations and HACCP principles

• Ability to work efficiently under pressure whilst maintaining high standards of food quality and presentation

• Strong organisational and time management skills with the ability to multitask in a busy kitchen environment

• Proficiency in kitchen management systems and food costing software is advantageous

• Excellent communication and interpersonal skills with a collaborative approach to teamwork

• Physical stamina and capability to work extended hours during peak service periods

• Flexibility to work rotating shifts, including evenings, weekends and public holidays