Junior Sous Chef (NIU, Nuvali)

Vikings Group of Companies; Santa Rosa; On-site; PHP 290,000 - 424,000; Full time

Job summary

Vikings Group of Companies is seeking a Junior Sous Chef to join NIU, Nuvali, to support the culinary team in food preparation, kitchen operations, and quality standards.

You will work under the Sous Chef, helping to develop recipes, supervise junior staff, and ensure efficient service during busy periods. This role is ideal for an ambitious cook aiming to advance in a professional kitchen.

Qualifications

• Culinary qualification or certification from a recognized culinary school or hospitality institution.
• 2-3 years of professional kitchen experience in a sous chef or senior chef de partie role.
• Strong knowledge of food preparation techniques and safety standards.
• Ability to lead and train kitchen staff under pressure.
• Experience with food cost management and inventory control.
• Flexible to work shifts, including evenings and holidays.

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

Leadership

Communication

Food safety

Inventory control

Attention to detail

Time management

Education

Culinary qualification or certification

Job description

About the role

Vikings Group of Companies is seeking a Junior Sous Chef to join our culinary team at NIU, Nuvali. This is a full-time position offering an exciting opportunity to develop your culinary skills within a dynamic food service environment. 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

What we're looking for

• 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