Lead Sous Chef — Kitchen Mastery & Menu Innovation

Terry Selection, Inc.; Cebu City; Presencial; PHP 420.000 - 660.000; Jornada completa

Descripción de la vacante

Terry Selection, Inc. in Cebu City is seeking an experienced Sous Chef to lead kitchen operations, supervise staff, and ensure consistent quality across all menu items.

The role reports to the Senior Sous Chef and Executive Consultant, and involves close collaboration with other departments to meet daily targets while upholding The Art of Food standards. You will manage prep, inventory, safety, and scheduling, while auditing procedures and training new staff.

Formación

• Demonstrated leadership and ability to motivate kitchen staff.
• Strong ability to plan and delegate workloads.
• Excellent written and verbal communication skills.
• Tech-savvy with modern kitchen and hospitality tech.
• Customer-focused with a professional demeanor.

Responsabilidades

• Directs all branch kitchen operations and staff, assigns tasks, and evaluates performance.
• Ensures all menu items meet standard recipes and presentation guidelines.
• Maintains knowledge of recipes, products, and production procedures.
• Implements proper food handling, sanitation, safety, and inventory controls.
• Oversees food receiving, storage, and inventory management; audits costs and yields.
• Schedules kitchen staff and conducts performance reviews during probation and quarterly periods.
• Recruits, trains, and orients new kitchen staff; provides ongoing coaching.
• Ensures compliance with company policies and maintains a positive team environment.

Conocimientos

Leadership

Staff management

Menu planning

Communication

Problem solving

Time management

Teamwork

Descripción del empleo

Terry Selection, Inc. in Cebu City is seeking an experienced Sous Chef to lead kitchen operations, supervise staff, and ensure consistent quality across all menu items.

The role reports to the Senior Sous Chef and Executive Consultant, and involves close collaboration with other departments to meet daily targets while upholding The Art of Food standards. You will manage prep, inventory, safety, and scheduling, while auditing procedures and training new staff.