Sous Chef

Terry Selection, Inc.; Makati; On-site; PHP 60,000 - 80,000; Full time

Job summary

Terry Selection, Inc. is seeking a Sous Chef to support the Senior Sous Chef and Executive Consultant in leading daily kitchen operations at our Makati, Philippines location. The role oversees kitchen staff, ensures food quality and consistency, and maintains inventory and safety standards.

The Sous Chef will help with menu planning, costings, and menu development, while upholding Terry's The Art of Food standards and ensuring smooth, efficient kitchen operations during peak periods.

Qualifications

• Proven leadership and people-management skills in a restaurant or professional kitchen environment.
• Strong organizational, planning, delegation, and problem-solving abilities.
• Excellent verbal and written communication skills.
• Strong knowledge of food preparation, kitchen operations, sanitation, and food safety.

Responsibilities

• Lead, supervise, and motivate kitchen staff across branch kitchens.
• Assign tasks, prepare staff schedules, conduct performance evaluations, and support recruitment, training, and onboarding.
• Ensure all menu items meet recipes, quality, presentation, and food-costing standards.
• Oversee food receiving, storage, preparation, handling, and distribution.
• Maintain inventory controls, including FIFO, shelf-life monitoring, requisitions, and stock levels.
• Inspect deliveries and supplies for quality, freshness, and deterioration.
• Ensure sanitation, food safety, cleanliness, and regulatory compliance.
• Maintain kitchen equipment, ensure proper use and upkeep.
• Assist with menu planning, special events, and recipe development/costing.
• Conduct regular kitchen audits and provide reports and recommendations.

Skills

Leadership

Staff management

Organizational skills

Planning

Communication

Food safety

Kitchen operations

Multitasking

Problem solving

Teamwork

Job description

About the role

We are looking for a Sous Chef to support the Senior Sous Chef and Executive Consultant in leading daily kitchen operations. The Sous Chef will oversee kitchen staff, maintain food quality and consistency, manage inventory and food safety standards, and ensure smooth and efficient kitchen operations in line with Terry's \"The Art of Food\" standards.

Key responsibilities

• Lead, supervise, and motivate kitchen staff across branch kitchens.
• Assign tasks, prepare staff schedules, conduct performance evaluations, and support recruitment, training, and onboarding.
• Ensure all menu items consistently meet company recipes, quality, presentation, and food-costing standards.
• Oversee food receiving, storage, preparation, handling, and distribution.
• Maintain proper inventory controls, including FIFO, shelf-life monitoring, requisitions, and stock levels.
• Inspect deliveries and food supplies for quality, freshness, and deterioration.
• Ensure proper sanitation, food safety, cleanliness, and compliance with company policies and regulations.
• Ensure kitchen equipment and utensils are properly used, maintained, and repaired when necessary.
• Assist with menu planning, special events, and recipe development/costing.
• Conduct regular kitchen audits and provide reports and recommendations for improvement.

About you

• Proven leadership and people-management skills, preferably in a restaurant or professional kitchen environment.
• Strong organizational, planning, delegation, and problem-solving abilities.
• Excellent verbal and written communication skills.
• Strong knowledge of food preparation, kitchen operations, sanitation, and food safety.
• Customer-focused, confident, dependable, and highly organized.
• Tech-savvy and comfortable using modern communication and workplace tools.
• Able to multitask, prioritize effectively, and work under pressure.
• Creative, solutions-oriented, and adaptable in a fast-paced environment.
• Strong interpersonal skills with a commitment to teamwork and respect.
• Willing to work extended hours, including weekends, holidays, peak seasons, special events, and other high-volume periods.