Sous Chef

Aman; Metro Manila; On-site; PHP 391,000 - 614,000; Full time

Job summary

Aman at Sea is seeking an experienced chef to lead kitchen operations aboard Amangati, maintaining high standards across all meals on the luxury yacht. The role emphasizes teamwork, menu knowledge, and strict safety practices in a dynamic maritime setting.

Applicants should demonstrate strong kitchen leadership, cost awareness, and the ability to train junior chefs while upholding Aman’s renowned commitment to exceptional dining experiences and meticulous food quality control.

Qualifications

• Experience planning and coordinating daily kitchen operations.
• Ability to supervise and coordinate kitchen staff.
• Knowledge of menu items and food sourcing.
• Commitment to food safety and proper labeling.
• Strong communication and teamwork skills.

Responsibilities

• Planning and directing daily food preparation and service in the kitchen.
• Expediting and relating orders to subordinates and ensuring the group work as a team.
• Assists the Head Chef in menu compilation and possesses an in-depth knowledge of the full menu.
• Maintains food standard set-up by Executive Chef.
• Ensures consistency of produce throughout the kitchen.
• Ensures compliance with food labelling and temperature controls.
• Supports the management team to ensure targets are met with labour and food costs.
• Identifies ways to improve profitability.
• Communicates relevant business information regularly, efficiently and concisely to their team.
• Helps develop the junior chefs though proper training and guidance.

Skills

Kitchen operations

Team leadership

Menu planning

Food cost control

Quality standards

Communication

Training juniors

Job description

Location Overview

Join our corporate team at Aman at Sea. For over three decades, Aman has been synonymous with creating peaceful retreats that offer an escape from the everyday. With the arrival of Amangati, our first luxury motor yacht, Aman expands beyond land, reshaping water exploration and spearheading a new era in maritime experiences.

• Planning and directing daily food preparation and service in the kitchen
• Expediting and relating orders to subordinates and ensuring that the group work as a team.
• Assists the Head Chef in menu compilation and possesses an in-depth knowledge of the full menu.
• Maintains food standard set-up by Executive Chef.
• Ensures consistency of produce throughout the kitchen.
• Ensures compliance with food labelling and temperature controls.
• Supports the management team to ensure targets are met with labour and food costs.
• Identifies ways to improve profitability.
• Communicates relevant business information regularly, efficiently and concisely to their team.
• Helps develop the junior chefs though proper training and guidance.