Sous Chef

Kandaya Resort; Cebu City; On-site; PHP 420,000 - 640,000; Full time

Job summary

Kandaya Resort, a five-star beachfront property in Cebu, seeks a hands-on Sous Chef to run the kitchen, develop the team, and ensure consistent food quality across daily dining, weddings, corporate retreats, and special events.

You will lead shifts, coordinate stations, and ensure prep readiness, with a focus on taste, portioning, and timing. Filipino hotel/ resort background preferred; on-site work required.

Qualifications

• Sous Chef experience leading a team or running service
• Hotel/resort background or high-standard restaurant
• Strong cooking fundamentals and recipe costing
• Calm, organised approach under busy services
• Willingness to work on-site in Daanbantayan, including weekends/holidays

Responsibilities

• Lead kitchen service on assigned shifts and oversee operations.
• Check prep and station readiness before service, maintain taste, presentation, portioning, and timing.
• Develop and test menus, seasonal specials, and event dishes; keep recipes and yields updated.
• Plan kitchen prep for banquets and group events; coordinate with F&B and Events on counts and timing.
• Train and coach kitchen staff and provide direction during busy services.
• Monitor stock levels, item quality, waste; assist with ordering, inventory, and cost control.
• Maintain kitchen hygiene and food safety standards, including storage, temps, and allergen handling.

Job description

Kandaya Resort is a five-star beachfront resort on the northern coast of Cebu. We’re looking for a hands-on Sous Chef to run the kitchen, develop the team, and delivering consistent food quality across daily dining, weddings, corporate retreats, and special events.

Responsibilites

• Lead kitchen service on assigned shifts, coordinate kitchen stations, and oversee operations .
• Check prep and station readiness before service. Maintain standards for taste, presentation, portioning, and timing throughout service.
• Develop and test menus, seasonal specials, and event dishes. Keep recipes, yields, and portion standards up to date so the team can deliver them consistently.
• Plan kitchen prep for banquets and group events. Coordinate with the Food & Beverage and Events teams on guest counts, service timing, and dietary requirements.
• Train and coach kitchen staff, give clear direction during busy services, and help organise daily prep and staffing.
• Monitor stock levels, ingredient quality, and waste. Assist with ordering, stock rotation, inventory counts, and food cost control.
• Maintain kitchen hygiene and food safety standards, including safe storage, temperature checks, and allergen handling.

What we’re looking for

• Experience as a Sous Chef, Junior Sous Chef, or Senior Chef de Partie with responsibility for leading a team or running service.
• A background in a hotel, resort, or high-standard restaurant. Experience with both à la carte service and banquets is an advantage.
• Strong cooking fundamentals and practical knowledge of recipe costing, inventory, portion control, and kitchen sanitation.
• A calm, organised approach to busy services and the ability to coach a team while working alongside them.
• Availability to work on-site in Daanbantayan, including weekends and holidays as required.
• A culinary or hospitality qualification is an advantage. We also welcome candidates with equivalent practical experience.