Junior Sous Chef

Vikings Group of Companies; San Fernando; On-site; PHP 201,000 - 279,000; Full time

Job summary

Vikings Group of Companies is seeking a Junior Sous Chef to work under the supervision of the Sous Chef, contributing to food preparation, kitchen operations, and maintaining high standards of quality and consistency. This role is ideal for an ambitious culinary professional aiming to advance in a professional kitchen.

You will assist in menu planning, recipe development, inventory management, and staff training, while ensuring cleanliness, compliance with food safety regulations, and efficient

Qualifications

• Culinary qualification or certification from a recognized culinary school or hospitality institution.
• 2-3 years of experience working in a professional kitchen, preferably in a sous chef or senior chef de partie role.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.

Responsibilities

• Assist in the preparation, cooking, and presentation of dishes according to established recipes and standards.
• Support the Head Chef in menu planning, recipe development, and culinary innovation.
• Manage food inventory, stock rotation, and ensure proper storage practices are followed.
• Train and supervise junior kitchen staff, providing guidance on food preparation techniques and kitchen procedures.
• Maintain cleanliness and organization of work stations, equipment, and kitchen facilities.
• Ensure compliance with food safety and hygiene regulations at all times.
• Monitor food quality and portion control to maintain consistency across all dishes.
• Assist in cost control measures by minimizing food waste and optimizing ingredient usage.
• Collaborate with the front-of-house team to ensure smooth service delivery.
• Participate in special events, catering orders, and promotional menu preparations as required.

Skills

Culinary techniques

Leadership

Training staff

Food safety

Inventory management

Education

Culinary qualification

Job description

About the role

As a Junior Sous Chef, you will work under the guidance of our Sous Chef, playing a vital role in food preparation, kitchen operations, and maintaining the high standards of quality and consistency that Vikings Group of Companies is known for. This position is ideal for an ambitious culinary professional looking to advance their career in a professional kitchen setting.

Key responsibilities

• Assist in the preparation, cooking, and presentation of dishes according to established recipes and standards
• Support the Head Chef in menu planning, recipe development, and culinary innovation
• Manage food inventory, stock rotation, and ensure proper storage practices are followed
• Train and supervise junior kitchen staff, providing guidance on food preparation techniques and kitchen procedures
• Maintain cleanliness and organization of work stations, equipment, and kitchen facilities
• Ensure compliance with food safety and hygiene regulations at all times
• Monitor food quality and portion control to maintain consistency across all dishes
• Assist in cost control measures by minimizing food waste and optimizing ingredient usage
• Collaborate with the front-of-house team to ensure smooth service delivery
• Participate in special events, catering orders, and promotional menu preparations as required

Qualifications

• Culinary qualification or certification from a recognized culinary school or hospitality institution
• 2-3 years of experience working in a professional kitchen, preferably in a sous chef or senior chef de partie role
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards
• Proficiency in various cooking methods and familiarity with diverse cuisines
• Excellent leadership and communication skills with the ability to motivate and train kitchen staff
• Ability to work efficiently under pressure whilst maintaining high quality standards
• Strong attention to detail and organizational skills
• Knowledge of food cost management and inventory control
• Physical stamina to work long hours in a fast-paced kitchen environment
• Flexibility to work shifts, including evenings, weekends, and public holidays
• Passion for culinary excellence and continuous learning