Sous Chef

Radix HR; Batangas City; On-site; PHP 357,000 - 580,000; Full time

Job summary

Radix HR is seeking a Sous Chef to support the Head Chef in daily kitchen operations and ensure high-quality food preparation and presentation. You will supervise kitchen staff, uphold food safety standards, assist in menu development, and help manage inventory and costs.

The role requires a Bachelor's degree in Culinary Arts or related field and 2–3 years' experience as a Sous Chef in upscale settings, with 5+ years in hospitality. Flexibility to work weekends and holidays is expected.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or related field.
• At least 2–3 years experience as a Sous Chef in a hotel or upscale bistro, with overall 5+ years in hospitality.
• Strong knowledge of food safety, sanitation, inventory management, and kitchen hygiene standards.
• Experience in menu development, cost control, and portioning.
• Proven ability to lead, train, and supervise kitchen staff.

Responsibilities

• Assist Head Chef in managing day-to-day kitchen operations and ensuring smooth service.
• Supervise and train kitchen staff to maintain productivity and food quality.
• Prepare, cook, and present menu items according to recipes and specs.
• Ensure consistency in food quality, portioning, taste, and presentation.
• Assist in menu planning and seasonal updates.
• Monitor inventory and coordinate with Purchasing/Inventory Officer, using FIFO.
• Help control food costs and minimize waste while maintaining efficiency.
• Ensure compliance with food safety, sanitation, and hygiene regulations.
• Inspect equipment and report maintenance needs.
• Collaborate with front-of-house staff to ensure timely service.
• Perform other kitchen and operational duties as assigned.

Education

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

Job description

The Sous Chef supports the Head Chef in overseeing daily kitchen operations, ensuring the consistent preparation and presentation of high-quality food. This role supervises kitchen staff, maintains food safety and sanitation standards, assists in menu development, and helps manage inventory and kitchen costs. The Sous Chef plays a key role in maintaining operational efficiency while delivering an exceptional dining experience that complements the café and roastery concept.

Duties and Responsibilities

• Assist the Head Chef in managing day-to-day kitchen operations and ensuring smooth service.
• Supervise, train, and support kitchen staff to maintain productivity and food quality standards.
• Prepare, cook, and oversee the presentation of menu items according to established recipes and specifications.
• Ensure consistency in food quality, portioning, taste, and presentation.
• Assist in menu planning, recipe development, and seasonal menu updates.
• Monitor inventory levels, coordinate with the Purchasing/Inventory Officer, and ensure proper stock rotation using FIFO.
• Help control food costs, minimize waste, and maintain kitchen efficiency.
• Ensure compliance with food safety, sanitation, and hygiene regulations.
• Inspect kitchen equipment and report maintenance or repair needs.
• Collaborate with front-of-house staff to ensure timely service and customer satisfaction.
• Perform other kitchen and operational duties as assigned by management.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field.
• At least 2–3 years experience as a Sous Chef in a hotel or upscalebistro restaurant or in a similar capacity, with a minimum 5 years experience working in the hospitality industry.
• Proven experience assisting in daily restaurant or café kitchen operations, including food preparation, production, workflow, and quality control.
• Strong knowledge of food safety, sanitation, proper food handling, inventory management, and kitchen hygiene standards.
• Basic or advanced knowledge in food costing and par stock management
• Proven ability to lead, train, and supervise kitchen staff while maintaining consistent food quality and operational standards.
• Experience in menu development, recipe standardization, food costing, and portion control.
• Expertise in managing inventory, par stocking and ordering
• Excellent organizational, communication, and leadership skills.
• Willing to work flexible hours, including weekends and holidays.
• Familiarity with purchasing procedures, supplier coordination, and kitchen cost control.
• Professional culinary certifications, training, or knowledge of coffee pairings are an advantage but not required.