Sous Chef

The Fatted Calf; Cavite City; On-site; PHP 1,004,000 - 1,562,000; Full time

Job summary

The Fatted Calf in Cavite is seeking an experienced Executive Chef to join our fine dining team. The role requires a minimum five years of progressive culinary experience and a proven ability to manage kitchen operations.

You will oversee daily kitchen activities, ensure the highest food quality and presentation, and uphold HACCP and sanitation standards. Strong leadership and cost-control skills are essential.

Qualifications

• Minimum five years of progressive culinary experience in a professional kitchen.
• Strong command of advanced culinary techniques and refined plating.
• Experience in menu development, recipe standardization, and cost control.
• Proven ability to lead, train, coach, and motivate kitchen staff.
• Excellent organizational and problem-solving skills in fast-paced environments.
• Thorough knowledge of HACCP and food safety regulations.
• Willing to relocate to Tagaytay and work extended hours, weekends, holidays.

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations.
• Ensure food quality, consistency, and sanitation standards.
• Manage inventory, food costing, and purchasing.
• Lead and mentor kitchen staff to high performance.
• Maintain discipline and operational excellence during peak service.

Skills

Culinary Skills

Food Safety

Menu Development

Team Leadership

Time Management

Inventory Management

Communication Skills

Recipe Creation

Job description

Minimum of five (5) years of progressive culinary experience in a professional kitchen, preferably in fine dining restaurants, luxury hotels, or other high-end hospitality establishments.

Strong command of advanced culinary techniques, menu development, recipe standardization, and refined food presentation consistent with fine dining standards.

Proven ability to assist the Executive Chef in overseeing daily kitchen operations, ensuring food quality, consistency, productivity, and compliance with food safety and sanitation standards.

Strong understanding of inventory management, food costing, portion control, purchasing, and cost-control strategies while maintaining product quality and guest satisfaction.

Demonstrated leadership and team management capabilities, including the ability to train, coach, mentor, and motivate kitchen staff to achieve high standards of performance.

Excellent organizational, analytical, and problem-solving skills, with sound judgment and the ability to make effective decisions in a fast-paced kitchen environment.

Hands-on and proactive leader who leads by example, maintains composure under pressure, and ensures discipline, teamwork, and operational excellence during peak service periods.

Thorough knowledge of food safety regulations, sanitation protocols, HACCP principles, and applicable hospitality industry standards and compliance requirements.

Willing to be assigned to or relocate to Tagaytay, with flexibility to work extended hours, weekends, and holidays as required by business operations.

Requirements

Culinary Skills Food Safety Menu Development Team Leadership Time Management Inventory Management Communication Skills Recipe Creation