Sous Chef

Bluewater Resorts; Bohol; On-site; PHP 600,000 - 800,000; Full time

Job summary

Bluewater Resorts in the Philippines is seeking a Sous Chef to assist the Executive Sous Chef in daily kitchen operations, ensuring consistent preparation and presentation of high-quality dishes while upholding food safety, hygiene, and cost controls.

You will supervise staff, support menu development, manage inventory and collaborate with the F&B team to deliver excellent guest experiences at a fast-paced resort setting. Willingness to relocate to an island resort is required.

Qualifications

• Bachelor's degree, diploma, or vocational certification in Culinary Arts, Hospitality Management, or a related field.
• Minimum of 3-5 years of experience in a supervisory culinary role, preferably in a hotel or resort.
• Strong knowledge of international and local cuisines, food preparation techniques, and kitchen operations.
• Experience in banquet, buffet, à la carte, and specialty dining operations is an advantage.
• Knowledge of food safety regulations, HACCP, and sanitation standards.
• Strong leadership, communication, and team management skills.
• Excellent organizational and time management abilities.
• Ability to work under pressure and in a fast-paced environment.
• Flexible to work shifts, weekends, and holidays.
• Willing to relocate if assigned to an island resort.

Responsibilities

• Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.
• Ensure dishes are prepared and presented per recipes and quality standards.
• Supervise, train, coach, and motivate kitchen staff for high performance.
• Monitor food preparation, portion control, and plating consistency.
• Maintain compliance with food safety, sanitation, and HACCP standards.
• Assist in menu planning, recipe standardization, and seasonal development.
• Monitor food costs, minimize waste, and manage inventory.
• Coordinate with Purchasing for stock and procurement of ingredients.
• Prepare staff schedules and manage daily kitchen staffing.
• Ensure kitchen equipment is maintained and report repairs.
• Collaborate with F&B to ensure guest satisfaction during operations and events.
• Address guest feedback related to food quality and take corrective actions.
• Perform other duties as assigned by the Executive Chef.

Skills

Leadership

Communication

Team management

Food safety

Education

Bachelor's degree in Culinary Arts or Hospitality Management

Diploma or vocational certification

Job description

Job Summary

The Sous Chef assists the Executive Sous Chef in overseeing the daily operations of the kitchen, ensuring the consistent preparation and presentation of high-quality food while maintaining food safety, hygiene, and cost control standards. The role is responsible for supervising kitchen staff, supporting menu development, managing inventory, and ensuring smooth kitchen operations in a fast-paced hotel or resort environment.

Key Responsibilities

• Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.

• Ensure all dishes are prepared and presented according to established recipes and quality standards.

• Supervise, train, coach, and motivate kitchen team members to maintain high performance and productivity.

• Monitor food preparation, portion control, and plating consistency.

• Maintain strict compliance with food safety, sanitation, and hygiene standards (HACCP).

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

• Monitor food costs, minimize waste, and ensure proper inventory and stock control.

• Coordinate with Purchasing to maintain adequate stock levels and ensure timely procurement of ingredients.

• Prepare staff schedules and manage daily kitchen staffing requirements.

• Ensure all kitchen equipment is properly maintained and report any repairs needed.

• Work closely with the Food & Beverage team to ensure excellent guest satisfaction during daily operations and special events.

• Handle guest feedback related to food quality and implement corrective actions when necessary.

• Perform other duties assigned by the Executive Chef.

Qualifications

• Bachelor's degree, diploma, or vocational certification in Culinary Arts, Hospitality Management, or a related field.

• Minimum of 3-5 years of experience in a supervisory culinary role, preferably in a hotel or resort.

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

• Experience in banquet, buffet, à la carte, and specialty dining operations is an advantage.

• Knowledge of food safety regulations, HACCP, and sanitation standards.

• Strong leadership, communication, and team management skills.

• Excellent organizational and time management abilities.

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

• Flexible to work shifts, weekends, and holidays.

• Willing to relocate if assigned to an island resort.

Preferred Competencies

• Leadership and people management

• Culinary creativity and innovation

• Food cost and inventory management

• Quality and guest service orientation

• Problem-solving and decision-making

• Attention to detail

• Adaptability and teamwork