Sous Chef

Crusty Carb Corp.; Makati; On-site; PHP 446,000 - 670,000; Full time

Job summary

Panero in Makati is expanding its Public Goods concept, a casual day-to-night bakery and restaurant. As Sous Chef, you will manage daily kitchen execution, lead the line, supervise prep stations, and keep the crew motivated in a fast-paced setting.

Ideal candidates bring 3–4 years in a commercial kitchen, 1 year in shift or station lead, strong knife skills, multitasking, and calm, clear communication under pressure; ability to run daily prep sheets and verify inventory. Reports to Head Chef.

Qualifications

• 3–4 years of commercial kitchen experience with at least 1 year as shift or station lead.
• Strong knife skills and fast multitasking abilities.
• Clear, calm communication under high-volume pressure.

Responsibilities

• Run the Line: Call out orders and expedite during rushes to keep ticket times low and final plating correct.
• Prep Supervision: Oversee daily mise en place, verify portion accuracy, proper storage, and ingredient quality.
• Shift Management: End-of-day stock counts, write next-day prep sheets, and run the kitchen when Head Chef is away.
• Kitchen Upkeep: Enforce station workflows, daily cleaning schedules, and kitchen cleanliness rules.

Skills

Knife skills

Multitasking

Calm under pressure

Clear communication

Job description

Panero is expanding, and we're building Public Goods - the neighborhood’s new daily ritual, a casual day-to-night bakery and restaurant offering the best bakes, drinks, and plates. Expect a well-crafted selection of freshly baked goods and hearty meals featuring house breads, killer spreads, and plates that hit different.

SOUS CHEF

Location

105 Leviste St., Salcedo Village, Makati

A Casual Neighborhood Bakery and Restaurant & Energetic Community Space

We are launching an all-day casual dining program at Public Goods (breakfast, hearty meals, shared plates), blending global flavors with a local soul. As Sous Chef, you will manage daily kitchen execution. You will lead the line, supervise prep stations, and support the crew to turn out high-quality dishes quickly while maintaining a positive, high-tempo kitchen environment.

Key Responsibilities

Run the Line: Call out orders and expedite during rushes to keep ticket times low and final plating correct.

Prep Supervision: Oversee daily mise en place, verifying portion accuracy, proper storage, and ingredient quality.

Shift Management: Handle end-of-day stock counts, write next-day prep sheets, and run the kitchen when the Head Chef is away.

Kitchen Upkeep: Enforce station workflows, daily cleaning schedules, and kitchen cleanliness rules.

Qualifications

Experience: 3-4 years of commercial kitchen experience, with at least 1 year as a shift or station lead.

Skills: Strong knife skills, fast multitasking abilities, and clear, calm communication under high-volume pressure.

Admin Basics: Ability to run daily prep sheets, verify inventory counts, and execute technical recipe cards.

Who You Work With

Reports To: Head Chef

Direct Reports: Line Cooks