SOUS CHEF

The Abaca Group Inc; Metro Manila; On-site; PHP 670,000 - 1,004,000; Full time

Benefits offered by this job

Accident Insurance

HMO

Paid Birthday leave

Free Birthday Buffet

Free unlimited coffee

Employee Discount

Signing Privilege

Health insurance

Job summary

The Abaca Group Inc invites an experienced Kitchen Lead to oversee the daily operations of a newly opened restaurant in Metro Manila. You will supervise and guide the kitchen team, working closely with the Executive Chef to establish procedures, workflows, and standards for the new store.

Your role is pivotal in shaping culture and operational excellence. You will ensure food safety, sanitation, inventory, and quality control are consistently maintained, while implementing new processes,

Qualifications

• 3–4 years of culinary experience in a high-volume or full-service restaurant.
• A degree in Culinary Arts, Hotel and Restaurant Management, or relevant culinary certification is an advantage.
• Strong knowledge of local and international cuisines, food preparation, and kitchen operations.
• Proven experience in à la carte service, high-volume kitchen operations, and maintaining food quality and consistency.
• Strong leadership and team management skills, with the ability to build and develop a pioneering kitchen team.

Responsibilities

• Lead and oversee the daily kitchen operations of a newly opened restaurant, ensuring smooth and efficient service.
• Supervise, guide, and develop the kitchen team while fostering a positive and collaborative work environment.
• Work closely with the Executive Chef and restaurant management in establishing kitchen procedures, workflows, and operational standards for the new store.
• Play an integral role as part of the pioneering team, helping set the foundation for a successful kitchen operation and team culture.
• Ensure that food safety, sanitation, inventory, and quality control standards are consistently maintained.
• Ensure that new processes, recipes, and operational standards are fully understood and properly implemented by the kitchen team.

Skills

Leadership

Kitchen operations

Team management

Food safety

Cuisine knowledge

Education

Culinary degree

Job description

What you’ll be doing:

• Lead and oversee the daily kitchen operations of a newly opened restaurant, ensuring smooth and efficient service.

• Supervise, guide, and develop the kitchen team while fostering a positive and collaborative work environment.

• Work closely with the Executive Chef and restaurant management in establishing kitchen procedures, workflows, and operational standards for the new store.

• Play an integral role as part of the pioneering team, helping set the foundation for a successful kitchen operation and team culture.

• Ensure that food safety, sanitation, inventory, and quality control standards are consistently maintained.

• Ensure that new processes, recipes, and operational standards are fully understood and properly implemented by the kitchen team.

Your experience and skills include:

• At least 3–4 years of culinary experience, preferably in a high-volume or full-service restaurant environment.

• A degree in Culinary Arts, Hotel and Restaurant Management, or relevant culinary certification is an advantage.

• Strong knowledge of local and international cuisines, food preparation, and kitchen operations.

• Proven experience in à la carte service, high-volume kitchen operations, and maintaining food quality and consistency.

• Strong leadership and team management skills, with the ability to help build and develop a pioneering kitchen team.

What’s in it for you:

• Accident Insurance

• HMO

• Paid Birthday leave

• Free Birthday Buffet

• Free unlimited coffee

• Employee Discount

• Signing Privilege

Job Type:

Full-time

Benefits:

• Employee discount

• Health insurance

Work Location:

In person