Sous Chef

Dempsey Resource Management Inc.; Mandaluyong; On-site; PHP 334,800 - 558,000; Full time

Benefits offered by this job

Performance Bonus

Employee Recognition and Rewards

Job summary

Dempsey Resource Management Inc. is seeking a Chef de Partie for their Mandaluyong location. The ideal candidate will have 1-3 years experience in high-volume catering and professional kitchen operations, specializing in managing kitchen stations and ensuring consistent, high-quality dishes. Responsibilities include overseeing daily operations, supervising junior staff, and maintaining food safety standards. A Bachelor's degree in Culinary Arts is preferred. Join a dynamic team dedicated to excellence in catering services.

Qualifications

• 3+ years of experience in high-volume catering and professional kitchen operations.
• Proven leadership skills in supervising and mentoring kitchen staff.
• In-depth knowledge of food safety, sanitation, and hygiene standards.

Responsibilities

• Manage kitchen stations and deliver high-quality dishes.
• Oversee daily operations ensuring culinary standards are met.
• Ensure compliance with inventory and stock management practices.

Skills

Culinary techniques

Menu development

Quality control

Inventory management

Team collaboration

Education

Bachelor's degree in Culinary Arts

Job description

On-site - Mandaluyong 1-3 Yrs Exp Bachelor Full-time

Job Description

Employee Recognition and Rewards

Performance Bonus

• Chef de Partie with solid experience in high-volume catering and professional kitchen operations, specializing in managing designated kitchen stations and delivering consistent, high-quality dishes.
• Proven ability in station management, overseeing daily operations of assigned sections (e.g., grill, pastry, sauce, or vegetable), ensuring efficiency, organization, and adherence to culinary standards.
• Extensive expertise in food preparation and cooking, executing dishes based on standardized recipes, portion control, and presentation requirements for events and large-scale catering functions.
• Strong focus on quality control, consistently maintaining excellence in taste, texture, temperature, and plating of all dishes served.
• Demonstrated leadership in supervising, training, and mentoring junior kitchen staff, including Commis Chefs, ensuring compliance with kitchen procedures, safety, and quality standards.
• Experienced in inventory and stock management, including monitoring supply levels, implementing FIFO practices, minimizing waste, and coordinating requisitions with the Executive Chef.
• In-depth knowledge of food safety, sanitation, and hygiene standards, ensuring strict compliance in both kitchen operations and off-site catering events.
• Proven ability to work collaboratively with kitchen and front-of-house teams, ensuring smooth coordination, timely service, and exceptional guest experience during high-pressure operations.
• Contributed to menu development and innovation, offering creative input and adapting recipes to meet dietary requirements and client preferences.
• Strong background in culinary techniques and specialization, with the ability to handle diverse cooking methods and maintain consistency across dishes.
• Excellent organizational and time management skills, effectively handling multiple tasks and meeting tight deadlines in fast-paced environments.
• Highly detail-oriented with a keen eye for presentation, ensuring every dish meets professional and aesthetic standards.
• Effective communicator with strong interpersonal skills, enabling seamless coordination with team members and management.
• Physically fit and capable of working long hours in demanding kitchen environments, maintaining performance and composure under pressure.