Junior Sous Chef: Lead Kitchen Ops, Quality & Team Culture

The Abaca Group Inc; Metro Manila; On-site; PHP 300,000 - 420,000; Full time

Benefits offered by this job

Accident Insurance

HMO

Paid Birthday leave

Free Birthday Buffet

Free unlimited coffee

Employee Discount

Signing Privilege

Job summary

The Abaca Group Inc in Metro Manila is seeking a Junior Sous Chef to join our kitchen team. This full-time, in-person role supports the Head Chef in supervising daily operations, maintaining quality, and upholding hygiene standards in a high-volume setting.

Ideal candidates bring 2–3 years as a Junior Sous Chef and a Hotel Management or Culinary qualification. Strong food safety knowledge and excellent communication and team skills are essential.

Qualifications

• At least 2-3 years experience as a Junior Sous Chef.
• Graduate of Hotel Management and Culinary degree or relevant certification is an advantage
• Strong knowledge of food safety and HACCP standards
• Ability to work under pressure in a high-volume environment
• Excellent communication and team management abilities

Responsibilities

• Support the Head Chef/Sous Chef in supervising daily kitchen operations.
• Maintain food quality, consistency, and presentation standards
• Ensure compliance with food safety, sanitation, and hygiene regulation
• Address operational issues and elevate concerns to senior management when necessary
• Play an integral role as part of the pioneering team, helping set the foundation for a successful kitchen operation and team culture.

Skills

Team management

Food safety

HACCP standards

Communication

High-volume environment

Education

Hotel Management degree

Culinary certification

Job description

The Abaca Group Inc in Metro Manila is seeking a Junior Sous Chef to join our kitchen team. This full-time, in-person role supports the Head Chef in supervising daily operations, maintaining quality, and upholding hygiene standards in a high-volume setting.

Ideal candidates bring 2–3 years as a Junior Sous Chef and a Hotel Management or Culinary qualification. Strong food safety knowledge and excellent communication and team skills are essential.