Sous Chef

Filinvest Group; Malay; On-site; PHP 450,000 - 650,000; Full time

Job summary

Filinvest Group in the Philippines is seeking a seasoned Sous Chef to oversee the assigned kitchen area, uphold brand standards, and ensure high-quality F&B delivery across shifts.

You will lead a diverse kitchen team, assist in menu planning and costing, monitor food safety, manage inventory, reduce waste, and coordinate with outlet managers to maintain guest satisfaction and operational efficiency.

Qualifications

• Proven senior kitchen supervisory experience in hotels, resorts, or high-volume venues.
• Expertise in culinary techniques and food safety standards.
• Experience in menu planning, costing and inventory management with waste minimization.

Responsibilities

• Maintain standards in food quality, hygiene, prep, and presentation across kitchen ops.
• Assist Exec Chef in menu planning, development, and cost control for assigned section.
• Ensure kitchen equipment is well-maintained and operational at all times.
• Lead workforce planning, including task assignments, scheduling, and leaves.
• Monitor and reduce food wastage without compromising quality.
• Identify opportunities to improve efficiency and service delivery.
• Coordinate with outlet managers and F&B director on purchasing needs.
• Ensure prompt, courteous, accurate service to guests.
• Maintain records and docs per audit requirements.
• Oversee setup and upkeep of buffets and displays per brand standards.
• Uphold cleanliness and hygiene across kitchens, storage, and facilities.
• Ensure availability and quality of raw materials for smooth ops.
• Promote clear communication within the dept via logbooks and briefings.

Skills

Culinary techniques

Food safety (HACCP)

Kitchen operations

Leadership

Menu costing

Inventory management

Time management

Brand standards

Communication

Education

Bachelor's degree in Culinary Arts, Hospitality Management, or 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