Luxury Dining Sous Chef | Lead Menus, Teams & Quality

Sycip Culinary Concepts OPC; Tagaytay; On-site; PHP 2,009,000 - 3,125,000; Full time

Job summary

Sycip Culinary Concepts OPC in the Philippines seeks a senior culinary leader to support the Executive Chef in day-to-day kitchen operations, uphold luxury standards, and drive menu development with cost-conscious controls.

Ideal candidate has 5+ years in high-end kitchens, strong HACCP knowledge, and can train and mentor a skilled team while maintaining peak-service efficiency. Willing to relocate to Tagaytay or Metro Manila and work extended hours as needed.

Qualifications

• Minimum of five years of progressive culinary experience in a professional kitchen.
• Strong expertise in advanced culinary techniques, menu development, recipe standardization, and elevated food presentation.
• Support the Executive Chef in managing day-to-day kitchen operations and ensuring quality, efficiency, and safety.
• Knowledge of inventory management, food costing, portion control, purchasing, and cost-control measures.
• Demonstrated leadership and people management, with ability to train, coach, mentor, and motivate a culinary team.
• Highly organized, detail-oriented with analytical and problem-solving skills in fast-paced kitchens.
• Hands-on leader who maintains composure and operational excellence during peak service periods.
• In-depth knowledge of food safety regulations, sanitation, HACCP principles, and compliance requirements.
• Willing to relocate to Tagaytay or Metro Manila; able to work extended hours, weekends, and holidays.

Skills

Leadership

Menu development

HACCP knowledge

Inventory management

Food costing

Training

Coaching

Quality assurance

Operational excellence

Job description

Sycip Culinary Concepts OPC in the Philippines seeks a senior culinary leader to support the Executive Chef in day-to-day kitchen operations, uphold luxury standards, and drive menu development with cost-conscious controls.

Ideal candidate has 5+ years in high-end kitchens, strong HACCP knowledge, and can train and mentor a skilled team while maintaining peak-service efficiency. Willing to relocate to Tagaytay or Metro Manila and work extended hours as needed.