Sous Chef

The Abaca Group; Cebu City; On-site; PHP 391,000 - 614,000; Full time

Job summary

The Abaca Group is seeking a passionate Sous Chef to support our kitchen operations and help deliver exceptional dining experiences. This hands-on leadership role requires creativity, high standards of food quality, and a commitment to maintaining excellent kitchen operations.

Responsibilities include assisting the Head Chef, supervising the kitchen team, and contributing to menu development, costing, and food safety.

Qualifications

• Proven experience as a Sous Chef or similar leadership role in a restaurant, hotel, or F&B facility.
• Strong knowledge of food preparation, kitchen operations, and culinary techniques.
• Experience supervising and developing kitchen teams.
• Knowledge of food safety, sanitation, and proper kitchen hygiene standards.

Responsibilities

• Assist the Head Chef in managing daily kitchen operations.
• Supervise and lead kitchen team members for efficient service.
• Ensure consistency in food quality, presentation, taste, and portion control.
• Assist in menu development, recipe standardization, and food costing.
• Monitor food preparation and ensure compliance with safety standards.
• Manage inventory, stock levels, ordering, and proper storage of ingredients.
• Train and coach kitchen staff to maintain high performance.
• Ensure proper scheduling and deployment of kitchen personnel.

Skills

Sous Chef

Leadership

Food safety

Kitchen operations

Team supervision

Education

Culinary degree

Job description

We are looking for a passionate and experienced Sous Chef to support our kitchen operations and help deliver exceptional dining experiences. The ideal candidate is a hands-on culinary professional with strong leadership skills, creativity, and a commitment to maintaining the highest standards of food quality and kitchen operations.

Key Responsibilities

• Assist the Head Chef/Executive Chef in managing daily kitchen operations.
• Supervise and lead kitchen team members to ensure efficient and smooth service.
• Ensure consistency in food quality, presentation, taste, and portion control.
• Assist in menu development, recipe standardization, and food costing.
• Monitor food preparation and ensure compliance with food safety and sanitation standards.
• Manage inventory, stock levels, ordering, and proper storage of ingredients.
• Train, coach, and develop kitchen staff to maintain high performance standards.
• Ensure proper scheduling and deployment of kitchen personnel based on operational requirements.
• Take charge of kitchen operations in the absence of the Head Chef/Executive Chef.
• Maintain a clean, organized, and efficient kitchen environment.

Qualifications

• Proven experience as a Sous Chef or similar leadership role in a restaurant or food and beverage and hotel establishment.
• Strong knowledge of food preparation, kitchen operations, and culinary techniques.
• Experience in supervising and developing kitchen teams.
• Knowledge of food safety, sanitation, and proper kitchen hygiene standards.
• Strong leadership, communication, and problem-solving skills.
• Ability to work in a fast-paced and demanding restaurant environment.
• Passionate about food, quality, and delivering an excellent guest experience.
• Culinary degree or relevant training is an advantage.

If you understand this role, you already know it is a responsibility before it is an

• opportunity: to carry something many people love, and to make it even better