Sous Chef

DM Global Inc.; Laguna; On-site; PHP 334,800 - 535,680; Full time

Benefits offered by this job

Company Social Events

Employee Discount

Gym Membership

Job summary

DM Global Inc. in Laguna is seeking a skilled Sous Chef to assist the Head Chef in managing daily kitchen operations and leading a team of line cooks.

You will oversee food preparation, maintain quality and safety standards, coordinate with front-of-house, and help develop menus and specials. This role requires strong culinary knowledge, organization, and the ability to work flexible hours.

Join a kitchen-focused team committed to high standards and guest satisfaction.

Qualifications

• Proven experience as a Sous Chef, Senior Line Cook, or similar leadership role in a professional kitchen.
• Strong knowledge of culinary techniques, food safety standards, and kitchen operations.
• Ability to lead, motivate, and develop a team in a fast-paced environment.
• Excellent organizational, communication, and time-management skills.
• Ability to work flexible schedules, including weekends, holidays, and evenings.
• Culinary education or relevant certifications are an advantage.

Responsibilities

• Assist the Head Chef/Executive Chef in daily kitchen operations.
• Supervise and support kitchen staff to ensure efficient workflow and high-quality food preparation.
• Prepare, cook, and oversee menu items according to established recipes and standards.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Monitor food preparation and service during operating hours.
• Train, mentor, and evaluate kitchen staff on cooking techniques, safety, and kitchen procedures.
• Assist in creating and updating menus, specials, and recipes.
• Manage inventory levels and coordinate ordering of food and kitchen supplies.
• Minimize food waste and control food costs through proper stock management.
• Ensure compliance with food safety, sanitation, and health regulations.
• Conduct regular checks on food storage, labeling, and expiration dates.
• Maintain cleanliness, organization, and safety of all kitchen areas and equipment.
• Coordinate with front-of-house staff to ensure smooth service and guest satisfaction.
• Address and resolve kitchen operational issues promptly and professionally.
• Take charge of kitchen operations in the absence of the Head Chef/Executive Chef.

Skills

Leadership

Culinary techniques

Food safety

Team motivation

Time management

Communication

Education

Culinary education or certifications

Job description

Job Description

Government Mandated Benefits

• 13th Month Pay, Employee Loan, Pag-Ibig Fund, SSS/GSIS

Others

• Company Social Events
• Employee Discount, Gym Membership

Professional Development

• Job Training
• Read More

Key Responsibilities

• Assist the Head Chef/Executive Chef in managing daily kitchen operations.
• Supervise and support kitchen staff to ensure efficient workflow and high-quality food preparation.
• Prepare, cook, and oversee menu items according to established recipes and standards.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Monitor food preparation and service during operating hours.
• Train, mentor, and evaluate kitchen staff on cooking techniques, safety, and kitchen procedures.
• Assist in creating and updating menus, specials, and recipes.
• Manage inventory levels and coordinate ordering of food and kitchen supplies.
• Minimize food waste and control food costs through proper stock management.
• Ensure compliance with food safety, sanitation, and health regulations.
• Conduct regular checks on food storage, labeling, and expiration dates.
• Maintain cleanliness, organization, and safety of all kitchen areas and equipment.
• Coordinate with front-of-house staff to ensure smooth service and guest satisfaction.
• Address and resolve kitchen operational issues promptly and professionally.
• Take charge of kitchen operations in the absence of the Head Chef/Executive Chef.

Job Requirements

Qualifications:

• Proven experience as a Sous Chef, Senior Line Cook, or similar leadership role in a professional kitchen.
• Strong knowledge of culinary techniques, food safety standards, and kitchen operations.
• Ability to lead, motivate, and develop a team in a fast-paced environment.
• Excellent organizational, communication, and time-management skills.
• Ability to work flexible schedules, including weekends, holidays, and evenings.
• Culinary education or relevant certifications are an advantage.

Working Location

Santa Rosa - Tagaytay Rd, Santo Domingo, City of Santa Rosa, 4026 Laguna, Philippines