Sous Chef

Crimson Resort and Spa Boracay; Malay; On-site; PHP 670,000 - 1,004,000; Full time

Job summary

Crimson Resort and Spa Boracay is seeking an experienced Sous Chef to oversee kitchen operations in a fast-paced resort setting. You will ensure quality, safety, and consistency across menus while supporting the Executive Chef in daily planning.

Responsibilities include supervising staff, controlling food costs, maintaining equipment, and upholding brand standards. A strong background in HACCP, culinary techniques, and high-volume service is required.

Qualifications

• Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field.
• Senior kitchen supervisory experience in hotel, resort, or high-volume restaurant.
• Strong knowledge of culinary techniques and HACCP food safety standards.
• Proven ability to lead, train and motivate a diverse kitchen team.
• Experience in menu planning, costing and inventory management with waste minimization.
• Excellent organizational and time-management skills with multitasking ability.
• Commitment to quality control, food presentation, and brand standards.

Responsibilities

• Maintains adherence to organizational standards in food quality, hygiene, and presentation across kitchen operations.
• Assists Exec Chef in menu planning, development, and cost control for the assigned section.
• Ensures kitchen equipment is maintained and in good working condition.
• Optimizes workforce planning, scheduling, and leave management within the department.
• Monitors and minimizes food wastage without compromising quality.
• Identifies opportunities to improve efficiency and service delivery.
• Coordinates with outlet managers on operational purchasing requirements.
• Oversees setup and upkeep of buffets and displays per brand standards.
• Maintains cleanliness and hygiene across kitchens, storage, equipment, and facilities.
• Ensures availability and quality of raw materials to support operations.
• Promotes clear communication within the department via logbooks and briefings.

Skills

Leadership

HACCP knowledge

Kitchen operations

Menu planning

Costing

Inventory management

Team training

Time management

Organizational skills

Quality control

Food presentation

Education

Bachelor's degree in Culinary Arts, Hospitality Management, or a related field

Job description

Ensures the consistent delivery of high-quality food and beverage offerings within the assigned area or shift, in line with established corporate standards, to maximize guest satisfaction, operational efficiency, and profitability while fostering a collaborative and positive work environment.

1. Maintains strict adherence to organizational standards in food quality, hygiene, preparation, and presentation across all kitchen operations.
2. Assists the Executive Chef / Director of F&B in menu planning, development, and cost control for the assigned section.
3. Ensures all kitchen equipment and machinery are well-maintained and in proper working condition at all times.
4. Recommends and supports effective workforce planning, including task assignments, scheduling, and leave management within the department.
5. Monitors and minimizes food wastage without compromising quality and standards.
6. Identifies opportunities to enhance systems and procedures to improve efficiency and service delivery.
7. Coordinates closely with outlet managers and the Director of F&B on operational purchasing requirements.
8. Ensures prompt, courteous, and accurate service to consistently deliver a high level of guest satisfaction.
9. Maintains accurate records and documentation in compliance with operational and audit requirements.
10. Oversees the professional setup and upkeep of buffets and food displays in accordance with brand standards.
11. Upholds cleanliness and hygiene standards across all kitchens, storage areas, equipment, and facilities.
12. Ensures the availability and quality of raw materials to support seamless kitchen operations.
13. Promotes clear and effective communication within the department through logbooks, briefings, and other internal channels as directed by the Executive Chef.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field
• Proven experience as a Sous Chef or in a senior kitchen supervisory role within a hotel, resort, or high-volume restaurant
• Strong knowledge of culinary techniques, food safety standards (HACCP), and kitchen operations
• Demonstrated ability to lead, train, and motivate a diverse kitchen team in a fast-paced environment
• Experience in menu planning, costing, and inventory management with a focus on minimizing food wastage
• Excellent organizational and time management skills with the ability to multitask and prioritize effectively
• Strong understanding of quality control, food presentation, and consistency in line with brand standards