Sous Chef

Filinvest Development Corporation; Angeles; On-site; PHP 335,000 - 614,000; Full time

Job summary

A multinational company in the hospitality sector is seeking a skilled Sous Chef to oversee kitchen operations at their location in Clark. The role involves ensuring high standards in food quality and presentation, assisting in menu planning, and leading a team to maximize guest satisfaction. The ideal candidate will have a bachelor's degree in Culinary Arts or Hospitality Management and proven experience in a supervisory role. This position offers an opportunity to contribute to a collaborative and efficient kitchen environment.

Qualifications

• Proven experience as a Sous Chef or in a senior kitchen supervisory role within a hotel or restaurant.
• Ability to lead, train, and motivate a diverse kitchen team in a fast-paced environment.
• Experience in minimizing food wastage while maintaining quality and standards.
• Demonstrated ability to lead, train, and motivate a diverse kitchen team in a fast-paced environment
• Experience in menu planning, costing, and inventory management with a focus on minimizing food wastage
• Excellent organizational and time management skills with the ability to multitask and prioritize effectively
• Strong understanding of quality control, food presentation, and consistency in line with brand standards
• Willing to work in Clark

Responsibilities

• Ensure high-quality food and beverage offerings in line with corporate standards.
• Maintain standards in food quality, hygiene, preparation, and presentation.
• Assist in menu planning and cost control for the assigned section.
• Monitor food wastage and support workforce planning and scheduling.
• Monitor and minimize food wastage without compromising quality.
• Identify opportunities to improve systems and procedures to enhance efficiency and service.
• Coordinate with outlet managers and Director of F&B on purchasing requirements.
• Provide prompt, courteous, and accurate service to ensure guest satisfaction.
• Maintain records and documentation for operational and audit compliance.
• Oversee setup and upkeep of buffets and food displays per brand standards.
• Uphold cleanliness and hygiene across kitchens, storage areas, equipment, and facilities.
• Ensure availability and quality of raw materials to support operations.
• Promote clear communication within the department via logbooks and briefings.

Skills

Culinary techniques

Food safety standards (HACCP)

Team leadership

Menu planning

Costing and inventory management

Organizational skills

Time management

Quality control

Education

Bachelor's degree in Culinary Arts, Hospitality Management, or related field

Job description

Filinvest Hotel: QUEST PLUS CONFERENCE CENTER CLARK - Firehouse Pizza

Job Summary

Ensures the consistent delivery of high-quality food and beverage offerings within the assigned area or shift, in line with established corporate standards, to maximize guest satisfaction, operational efficiency, and profitability while fostering a collaborative and positive work environment.

1. Maintains strict adherence to organizational standards in food quality, hygiene, preparation, and presentation across all kitchen operations.
2. Assists the Executive Chef / Director of F&B in menu planning, development, and cost control for the assigned section.
3. Ensures all kitchen equipment and machinery are well-maintained and in proper working condition at all times.
4. Recommends and supports effective workforce planning, including task assignments, scheduling, and leave management within the department.
5. Monitors and minimizes food wastage without compromising quality and standards.
6. Identifies opportunities to enhance systems and procedures to improve efficiency and service delivery.
7. Coordinates closely with outlet managers and the Director of F&B on operational purchasing requirements.
8. Ensures prompt, courteous, and accurate service to consistently deliver a high level of guest satisfaction.
9. Maintains accurate records and documentation in compliance with operational and audit requirements.
10. Oversees the professional setup and upkeep of buffets and food displays in accordance with brand standards.
11. Upholds cleanliness and hygiene standards across all kitchens, storage areas, equipment, and facilities.
12. Ensures the availability and quality of raw materials to support seamless kitchen operations.
13. Promotes clear and effective communication within the department through logbooks, briefings, and other internal channels as directed by the Executive Chef.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field
• Proven experience as a Sous Chef or in a senior kitchen supervisory role within a hotel, resort, or high-volume restaurant
• Strong knowledge of culinary techniques, food safety standards (HACCP), and kitchen operations
• Demonstrated ability to lead, train, and motivate a diverse kitchen team in a fast-paced environment
• Experience in menu planning, costing, and inventory management with a focus on minimizing food wastage
• Excellent organizational and time management skills with the ability to multitask and prioritize effectively
• Strong understanding of quality control, food presentation, and consistency in line with brand standards
• Willing to work in Clark