Sous Chef

PROJECT VINO PHILIPPINES, INC.; Makati; On-site; PHP 502,000 - 837,000; Full time

Job summary

PROJECT VINO PHILIPPINES, INC. is seeking a Sous Chef to support the Head Chef and oversee daily kitchen operations. The role ensures consistent execution of high-quality dishes, maintains kitchen standards, and leads the culinary team during service.

The ideal candidate will have 3–5 years in professional kitchens, with 1–2 years in a Sous Chef role, and a degree in Culinary Arts or related field. Strong leadership and food safety knowledge are essential for this position.

Qualifications

• 3–5 years in a professional kitchen; 1–2 years as Sous Chef, preferably in casual fine-dining or fine-dining restaurant.
• Bachelor's degree or diploma in Culinary Arts preferred.
• Strong knowledge of culinary techniques, food preparation methods, and kitchen operations.
• Familiarity with food safety, sanitation, and proper food handling practices.
• Ability to work efficiently under pressure, particularly during busy service periods.
• Creativity, attention to detail, discipline and a strong sense of responsibility.

Responsibilities

• Ensure all menu items are prepared and presented according to established recipes, standards, and specifications.
• Monitor the quality of ingredients and finished dishes, including taste, smell, texture, consistency, portion size, temperature, and visual presentation.
• Maintain high standards of food quality and presentation in line with the restaurant's fine-dining concept.
• Assist in managing kitchen inventory, stock rotation, ordering, receiving, and proper storage of ingredients.
• Assist in maintaining consistency in the execution of dishes, particularly during high-volume and peak service periods.
• Coordinate with the front-of-house team to accommodate guest requests, dietary restrictions, allergies, and special dining requirements.
• Communicate effectively with the Head Chef, management, and other departments to ensure smooth operations and positive working relationships.
• Take initiative in resolving operational challenges and addressing kitchen concerns in the absence of the Head Chef.

Skills

Culinary expertise

Leadership

Pressure management

Education

Bachelor's degree or diploma in Culinary Arts

Job description

Job Summary:

The Sous Chef will play a key role in supporting the Head Chef and overseeing the daily operations of the kitchen. This position is responsible for ensuring the consistent execution of high-quality dishes, maintaining kitchen standards, and leading the culinary team during service.

Key Responsibilities (KRA – Key Result Areas):

• Ensure all menu items are prepared and presented according to established recipes, standards, and specifications.

• Monitor the quality of ingredients and finished dishes, including taste, smell, texture, consistency, portion size, temperature, and visual presentation.

• Maintain high standards of food quality and presentation in line with the restaurant's fine-dining concept.

• Assist in managing kitchen inventory, stock rotation, ordering, receiving, and proper storage of ingredients.

• Assist in maintaining consistency in the execution of dishes, particularly during high-volume and peak service periods.

• Coordinate with the front-of-house team to accommodate guest requests, dietary restrictions, allergies, and special dining requirements.

• Communicate effectively with the Head Chef, management, and other departments to ensure smooth operations and positive working relationships.

• Take initiative in resolving operational challenges and addressing kitchen concerns in the absence of the Head Chef.

Qualifications & Requirements:

• At least 3-5 years of experience working in a professional kitchen with at least 1-2 years as a Sous Chef or Senior Cook, preferably in a casual fine-dining, upscale, or fine-dining restaurant.

• Bachelor's degree or diploma in Culinary Arts or any related field is preferred.

• Strong knowledge of culinary techniques, food preparation methods, and kitchen operations.

• Familiarity with food safety, sanitation, and proper food handling practices.

• Ability to work efficiently under pressure, particularly during busy service periods.

• Must demonstrate creativity, attention to detail, discipline, and a strong sense of responsibility.