Sous Chef

Hospitality Enterprise Resources Corporation; Benguet; On-site; PHP 420,000 - 540,000; Full time

Job summary

Grafik Pine House Baguio is seeking a Sous Chef to support the Executive Chef in delivering high-quality dining experiences at Filinvest Hotel's restaurant. You will oversee daily kitchen operations, ensure food safety, and lead culinary staff to maintain consistency and cost control.

The ideal candidate has 3–5 years of culinary experience with at least 2 in a supervisory role, strong knowledge of cuisines, HACCP, and a track record of leadership in fast-paced, high-volume environments, onsite

Qualifications

• Graduate of Culinary Arts, Hotel & Restaurant Management, Hospitality Management, or related field.
• 3–5 years of progressive culinary experience, with at least 2 years in a supervisory role.
• Knowledge of international and local cuisines, food preparation techniques, and kitchen operations.
• Experience in hotel, resort, banquet, or high-volume food service operations preferred.
• Knowledge of food safety, sanitation, HACCP, and kitchen best practices.
• Proven leadership, team management, coaching, and training skills.
• Strong organizational and time-management abilities.
• Proficient in inventory control, food costing, menu planning, and waste management.
• Willing to work shifting schedules, weekends, and holidays; on-site in Baguio City.

Responsibilities

• Assist in managing day-to-day kitchen operations and staff performance.
• Supervise food preparation to ensure quality, consistency, and timely service.
• Ensure compliance with food safety, sanitation, hygiene, and HACCP standards.
• Monitor food quality, portion control, presentation, and recipe adherence.
• Oversee kitchen staff scheduling, training, coaching, and development.
• Assist in menu planning, recipe development, and seasonal updates.
• Monitor inventory levels and coordinate purchasing requirements.
• Support cost control through proper handling and waste management.
• Ensure all kitchen equipment is maintained and operational.
• Act as Kitchen-in-Charge in the absence of the Executive Chef.

Skills

Culinary arts

Kitchen operations

Leadership

Food safety HACCP

Education

Culinary Arts / Hospitality Management degree

Job description

Filinvest Hotel: Grafik Pine House Baguio - Hay Diner

The Sous Chef assists the Executive Chef in overseeing the daily operations of the kitchen, ensuring the consistent preparation of high-quality food, adherence to food safety standards, and efficient management of culinary staff. This role plays a key part in maintaining operational excellence, controlling food costs, and delivering exceptional dining experiences for guests at Grafik Pine House Baguio.

Key Responsibilities

• Assist the Executive Chef in managing day-to-day kitchen operations and culinary team performance.

• Supervise food preparation and cooking activities to ensure quality, consistency, and timely service.

• Ensure compliance with food safety, sanitation, hygiene, and HACCP standards.

• Monitor food quality, portion control, presentation, and recipe adherence.

• Oversee kitchen staff scheduling, training, coaching, and performance development.

• Assist in menu planning, recipe development, and seasonal menu enhancements.

• Monitor food inventory levels and coordinate purchasing requirements to ensure adequate stock.

• Support cost control initiatives through proper food handling, waste reduction, and inventory management.

• Ensure all kitchen equipment is properly maintained and operational.

• Act as Kitchen-in-Charge in the absence of the Executive Chef and ensure smooth kitchen operations.

Job Qualifications

• Graduate of Culinary Arts, Hotel & Restaurant Management, Hospitality Management, or any related field.

• At least 3–5 years of progressive culinary experience, with a minimum of 2 years in a supervisory or Sous Chef role.

• Strong knowledge of international and local cuisines, food preparation techniques, and kitchen operations.

• Experience in hotel, resort, banquet, or high-volume food service operations is preferred.

• Knowledge of food safety, sanitation, HACCP, and kitchen best practices.

• Proven leadership, team management, coaching, and training skills.

• Strong organizational, problem-solving, and time management abilities.

• Proficient in inventory control, food costing, menu planning, and waste management.

• Ability to work under pressure and manage multiple priorities in a fast-paced environment.

• Willing to work on shifting schedules, weekends, and holidays as required by operations.

• Willing to work on-site at Baguio City