Sous Chef

Vikings Group of Companies; Marikina; On-site; PHP 725,000 - 1,060,000; Full time

Job summary

Vikings Group of Companies seeks an experienced Sous Chef to oversee daily kitchen operations and ensure high food quality for hotel or convention banquet services.

You will support the Executive Chef in coordinating production, maintaining standards, and ensuring efficient workflow. The role requires English proficiency, Excel skills, and a hands-on approach in a fast-paced kitchen at Vikings SM Marikina.

Qualifications

• Degree in Culinary Arts or equivalent experience.
• 5+ years as First Cook or Sous Chef in hotel/banquet.
• English communication proficiency.
• Proficient in Microsoft Excel.
• Ability to work fast-paced and accurately.
• Taste and evaluate food quality.
• Strong knowledge of kitchen operations and standards.
• Team-oriented with culinary staff.
• Willing to work on-site and weekends/holidays.
• Ready to start immediately.
• Assigned to Vikings SM Marikina.

Responsibilities

• Oversee daily kitchen operations and ensure food quality.
• Coordinate with the Executive Chef for food production and standards.
• Monitor food preparation and presentation for consistency.
• Ensure dishes meet established culinary standards.
• Work with the culinary team for smooth and timely production.

Skills

English communication

Kitchen operations

Food tasting

Team collaboration

Fast-paced environment

Immediate start

On-site work

Education

Culinary Arts degree

Tools

Microsoft Excel

Job description

Company Description

Vikings Group of Companies is one of the Philippines’ leading restaurant groups, known for its diverse dining concepts and commitment to providing exceptional food and dining experiences. Its portfolio includes Vikings Luxury Buffet, Tong Yang, NIU by Vikings, Four Seasons Buffet & Hotpot, and other established restaurant brands. With a focus on food quality, customer satisfaction, and service excellence, Vikings continues to deliver memorable dining experiences for its guests.

Role Summary

As a Sous Chef, you will assist in overseeing daily kitchen operations, ensuring food quality, consistency, and timely preparation, particularly in hotel or convention banquet services. You will support the Executive Chef in coordinating food production, maintaining kitchen standards, and ensuring efficient workflow. You will also monitor food preparation and presentation, assess food quality and taste, and help ensure that all dishes meet established culinary standards.

Qualifications

• Degree in Culinary Arts or a related field, or equivalent relevant experience.

• At least 5 years of experience as a First Cook or Sous Chef in a hotel or convention banquet service.

• Ability to read, understand, and communicate clearly in English.

• Proficient in Microsoft Excel.

• Ability to perform tasks efficiently and accurately in a fast-paced kitchen environment, with speed and timeliness as key priorities.

• Ability to taste and evaluate food to ensure proper preparation, seasoning, and quality.

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

• Ability to work effectively with the culinary team to ensure smooth and timely food production.

• Willing to work on-site and on flexible schedules, including weekends and holidays.

• Willing and able to start immediately.

• Willing to be assigned to Vikings SM Marikina.