Sous Chef

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

Job summary

Flour Pot Manila is seeking a capable Sous Chef to assist the Executive Chef in managing daily kitchen operations, ensuring consistent food quality, proper preparation, and smooth workflow in a fast-paced setting.

You will supervise kitchen staff, train the culinary team, monitor food safety and sanitation, control portioning and waste, and help with menu preparation and inventory. A culinary Arts/Hospitality background and 2–3 years in a supervisory kitchen role are preferred.

Qualifications

• Graduate of Culinary Arts or Hospitality Management preferred.
• 2–3 years in a similar kitchen supervisory role in F&B.
• Strong knowledge of food preparation, safety, and sanitation.
• Ability to lead, communicate, and manage a busy kitchen.

Responsibilities

• Assist the Executive Chef in daily kitchen operations.
• Supervise kitchen staff during assigned shifts.
• Ensure dishes meet company recipes and standards.
• Monitor food quality, portioning, plating, and consistency.
• Maintain mise en place and smooth workflow.
• Train and coach kitchen employees on recipes and handling.
• Ensure food safety and sanitation standards.
• Monitor inventory and collaborate with Purchasing on stock.
• Assist in menu development and seasonal offerings.
• Ensure proper turnover between shifts.

Skills

Culinary leadership

Food safety

Kitchen operations

Food cost control

Staff training

Education

Culinary Arts or Hospitality Management

Job description

Job Summary

The Sous Chef assists the Executive Chef in managing daily kitchen operations, ensuring consistent food quality, proper food preparation, efficient kitchen workflow, and compliance with food safety and sanitation standards. The Sous Chef also supervises kitchen staff and supports the development and training of the culinary team.

Key Responsibilities

• Assist the Executive Chef in the overall management of daily kitchen operations.

• Supervise, guide, and coordinate kitchen staff during assigned shifts.

• Ensure all dishes are prepared and presented according to company recipes, standards, and specifications.

• Monitor food quality, taste, portioning, plating, and consistency.

• Ensure proper mise en place and smooth kitchen workflow before and during service.

• Assign duties and stations to kitchen team members based on operational requirements.

• Monitor staff attendance, grooming, uniform, hygiene, and work performance.

• Train and coach kitchen employees on recipes, procedures, food handling, and proper kitchen techniques.

• Ensure compliance with food safety, sanitation, and workplace safety standards.

• Monitor proper storage, labeling, dating, and handling of food products.

• Conduct regular checks on food inventory, ingredients, and kitchen supplies.

• Coordinate with the Executive Chef and Purchasing team regarding ingredient requirements and stock levels.

• Help control food costs by monitoring portion sizes, waste, spoilage, and proper utilization of ingredients.

• Minimize food waste and implement proper storage and inventory practices.

• Assist in menu preparation, recipe development, product testing, and seasonal offerings when required.

• Monitor kitchen equipment and report maintenance or repair requirements promptly.

• Ensure the kitchen is clean, organized, and properly maintained throughout operations.

• Handle operational concerns and assist in resolving kitchen issues during service.

• Support opening and closing kitchen procedures and ensure proper turnover between shifts.

• Assist the Executive Chef in maintaining kitchen standards and implementing company policies.

• Prepare or assist with kitchen reports, inventory counts, production requirements, and other operational documentation.

• Perform other related duties as may be assigned by management.

Qualifications

• Graduate of Culinary Arts, Hospitality Management, or a related field is preferred.

• At least 2–3 years of experience in a similar kitchen supervisory role, preferably in F&B, restaurant, hotel, or upscale dining operations.

• Strong knowledge of food preparation, kitchen operations, food safety, and sanitation.

• Good leadership, communication, and team‑management skills.

• Ability to work effectively in a fast‑paced and high‑pressure kitchen environment.

• Strong attention to detail and commitment to food quality and consistency.

• Knowledge of food costing, inventory control, and kitchen productivity is an advantage.

• Willing to work on shifting schedules, weekends, and holidays.