Sous Chef

Crackerjack Corporation; Pasay; In loco; PHP 420.000 - 660.000; Tempo pieno

Descrizione del lavoro

Crackerjack Corporation is seeking a skilled Sous Chef to support the Head Chef in daily kitchen operations, ensuring high food quality, presentation, and service efficiency in a fast-paced setting.

The role requires 2–3 years in a professional kitchen, preferably in hotels or international venues, with strong culinary and leadership abilities. Onsite work including weekends/holidays is required.

Competenze

• Graduate of Culinary Arts, Hotel and Restaurant Management, or related field.
• 2–3 years of experience in a professional kitchen, preferably as Sous Chef or senior kitchen role.
• Experience in hotels, established restaurants, or overseas food service operations is highly preferred.
• Strong knowledge of food preparation, cooking techniques, international cuisine, and kitchen operations.
• Familiarity with recipe execution, portion control, food costing, inventory management, and stock rotation.
• Experience assisting with food purchasing, receiving supplies, and coordinating with suppliers is an advantage.
• Ability to supervise, train, and motivate kitchen staff.
• Knowledge of food safety, sanitation, and proper food handling procedures.

Mansioni

• Assist the Head Chef in overseeing daily kitchen operations and ensuring timely food preparation and delivery.
• Supervise, guide, and train kitchen staff to maintain quality, cleanliness, and productivity.
• Ensure dishes follow approved recipes, portions, plating, and presentation standards.
• Monitor cooking procedures to ensure consistency of taste and quality.
• Contribute to menu planning, recipe development, and new item implementation.
• Monitor inventory, storage, and stock rotation to minimize waste.
• Assist in ordering and receiving food supplies and coordinating with suppliers.
• Coordinate with front-of-house for smooth service flow and timely orders.
• Help control food costs through portioning and waste management.
• Ensure compliance with food safety, sanitation, and kitchen cleanliness standards.
• Monitor equipment and report maintenance needs promptly.
• Take charge in Head Chef’s absence and supervise operations.

Conoscenze

Kitchen supervision

Leadership

Food safety

Inventory management

Staff training

Communication

Formazione

Culinary Arts degree

Descrizione del lavoro

We are looking for a skilled and dedicated Sous Chef to support the Head Chef in managing daily kitchen operations and ensuring consistent food quality, presentation, and service efficiency. The ideal candidate has experience working in hotels, restaurants, or international kitchens and possesses strong culinary skills, leadership abilities, and knowledge of kitchen operations.

The Sous Chef will help supervise kitchen staff, monitor food preparation, maintain inventory, ensure compliance with food safety standards, and support menu execution in line with GravyBaby’s restaurant concept and quality standards.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations and ensuring the timely preparation and delivery of food orders.

• Supervise, guide, and train kitchen staff to maintain food quality, consistency, cleanliness, and productivity.

• Ensure that dishes are prepared according to approved recipes, portion sizes, plating standards, and presentation guidelines.

• Monitor food preparation and cooking procedures to ensure consistency in taste, quality, and serving standards.

• Assist in menu planning, recipe development, food costing, and the implementation of new menu items.

• Monitor ingredient inventory, stock levels, food storage, and stock rotation to minimize spoilage and wastage.

• Assist in ordering and receiving food supplies, including meat, seafood, poultry, vegetables, sauces, spices, and other kitchen ingredients.

• Coordinate with suppliers and the Head Chef to ensure the availability and quality of ingredients.

• Help control food costs through proper portioning, inventory monitoring, waste management, and efficient use of ingredients.

• Ensure compliance with food safety, sanitation, hygiene, and kitchen cleanliness standards.

• Monitor kitchen equipment and report maintenance or operational concerns promptly.

• Coordinate with front-of-house staff to ensure smooth service flow and timely order fulfillment.

• Assist the Head Chef in implementing kitchen procedures, monitoring staff performance, and improving operational efficiency.

• Take charge of kitchen operations in the absence of the Head Chef, as needed.

• Perform other related duties as assigned by the Head Chef or management.

Qualifications

• Graduate of Culinary Arts, Hotel and Restaurant Management, or a related field is an advantage.

• At least 2–3 years of experience in a professional kitchen, preferably in a Sous Chef, Chef de Partie, or other senior kitchen position.

• Experience working in hotels, established restaurants, or overseas food service operations is highly preferred.

• Strong knowledge of food preparation, cooking techniques, international cuisine, and kitchen operations.

• Familiarity with recipe execution, portion control, food costing, inventory management, and stock rotation.

• Experience assisting with food purchasing, receiving supplies, and coordinating with food suppliers is an advantage.

• Ability to supervise, train, and motivate kitchen staff.

• Knowledge of food safety, sanitation, and proper food handling procedures.

• Strong organizational, communication, and problem-solving skills.

• Ability to work efficiently under pressure in a fast-paced restaurant environment.

• Willing to work onsite, including weekends and holidays as required.

Preferred Skills

• Kitchen supervision and team coordination

• Food preparation and quality control

• Menu execution and plating standards

• Inventory and food cost management

• Food purchasing and supplier coordination

• Sanitation and food safety compliance

• Time management and multitasking

• Leadership and problem-solving