Sous Chef

Chef's Secret Inc.; Pasig; On-site; PHP 446,400 - 613,800; Full time

Benefits offered by this job

13th Month Pay

HMO

Company Social Events

Job summary

A culinary services company in Pasig is seeking an experienced Sous Chef. The role involves overseeing kitchen operations, training staff, managing inventory, and assisting in menu development. Ideal candidates should have a Bachelor's degree in culinary arts and at least 3 years of experience in a central kitchen setting. This full-time position offers a chance to showcase advanced cooking skills and lead a dedicated team in a quality-focused environment.

Qualifications

• 3-5 years of experience in a central kitchen of hotels or restaurants.
• Proven ability to follow recipes and instructions accurately.
• Experience as a Sous Chef is preferred.

Responsibilities

• Lead and supervise the kitchen staff, ensuring smooth workflow.
• Prepare dishes and train staff on recipes and techniques.
• Assist in menu development and manage food costs.
• Track food inventory and order supplies.
• Schedule staff shifts and manage conflicts.
• Maintain a clean and compliant kitchen environment.
• Represent the executive chef in their absence.

Skills

Culinary knowledge

Advanced cooking skills

Computer literacy

Education

Bachelor's Degree in Culinary Arts or equivalent

Job description

On-site - Pasig 3-5 Yrs Exp Bachelor Full-time

Job Description

A sous chef is the second-in-command to the executive chef, responsible for overseeing kitchen operations, staff, and food preparation to ensure quality and efficiency. Key duties include assisting with menu development and costing, managing inventory and ordering supplies, training and scheduling kitchen staff, maintaining food safety standards, and stepping in for the executive chef when needed.

Government Mandated Benefits

• 13th Month Pay

Insurance Health & Wellness

• HMO

Others

• Company Social Events

Key Responsibilities

• Supervision: Lead and supervise the kitchen staff, including line cooks and prep cooks, delegating tasks and ensuring smooth workflow.
• Food Preparation: Prepare dishes, train staff on recipes and cooking techniques, and ensure food meets quality and presentation standards.
• Menu Management: Assist the executive chef in developing new menu items, testing recipes, and managing food costs.
• Inventory and Ordering: Track food and supply inventory, order new ingredients from suppliers, and ensure the kitchen has necessary tools and equipment.
• Staff Management: Schedule staff shifts, resolve conflicts, and hire and train new kitchen employees to meet the kitchen's needs.
• Kitchen Operations: Maintain a safe, clean, and sanitary work environment, ensuring compliance with food safety regulations.
• Leadership: Act as a trusted right-hand to the executive chef, making decisions, problem-solving, and representing the executive chef in their absence.

Qualifications:

• Have a thorough knowledge of culinary and presentation.
• Passionate in cooking with a proven ability to follow recipes and instructions accurately.
• Must possess at least a Bachelor's /College Degree Graduate of Culinary Arts, Food & Beverage Services Management or equivalent.
• At least 3 years of working experience in Central Kitchen of Hotels, Restaurant and Commissary in the food line.
• Preferably with extensive experience as Sous Chef.
• Advanced cooking skills.
• Computer literacy; working knowledge on quality systems and food safety is a must have.

Working Location

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• or other illegal situations.