Sous Chef

ACCPRO International; Pasig; On-site; PHP 300,000 - 600,000; Full time

Job summary

ACCPRO International is seeking an experienced Sous Chef to oversee hospital kitchen operations on assigned shifts. The role requires supervision of staff, coordination with dietitians, and strict adherence to food safety and infection-control procedures.

The ideal candidate brings 3-5 years of supervisory kitchen experience in institutional food service, a culinary degree, and relevant certifications to ensure high-quality therapeutic meals and efficient production.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, HRM, or related field.
• 3-5 years of kitchen supervisory experience in hospital, hotel, catering, commissary, or institutional food service operations.
• Strong knowledge of large-scale food production and therapeutic meal preparation.
• Food Safety and Sanitation Certification required.
• Culinary or Kitchen Management Certification required.
• Knowledge of HACCP, GMP, sanitation standards, and infection control procedures.
• Strong leadership, communication, and team management skills.
• Ability to work in a fast-paced environment while maintaining food quality and safety standards.
• Basic computation skills for portioning, costing, inventory monitoring, and production planning.

Responsibilities

• Assist the Executive Chef and Executive Sous Chef in managing daily kitchen and food production operations.
• Supervise Chef de Partie, cooks, and food preparation staff during assigned shifts.
• Ensure meals are prepared according to approved menus, therapeutic diet requirements, and portion standards.
• Monitor food quality, presentation, consistency, and compliance with food safety standards.
• Coordinate with Dietitians regarding patient dietary requirements and special meal requests.
• Enforce compliance with HACCP, GMP, sanitation standards, and hospital infection control policies.
• Monitor food wastage, inventory usage, stock requirements, and production schedules.
• Conduct kitchen inspections and ensure proper food handling, storage, and preparation procedures.
• Provide coaching, training, and performance guidance to kitchen personnel.
• Assist in menu implementation, production planning, audits, inspections, and quality assurance activities.

Skills

Leadership

Communication

Team management

HACCP

Costing

Inventory monitoring

Education

Bachelor's degree in Culinary Arts

Food Safety and Sanitation Certification

Kitchen Management Certification

Job description

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

Job Description

Sous Chef

Schedule: Monday to Friday (6:00 AM - 3:00 PM / 3:00 PM - 12:00 AM)

Work Setup: Onsite

Job Summary

We are seeking an experienced Sous Chef to oversee kitchen operations during assigned shifts and ensure food production activities meet company and hospital standards. The successful candidate will supervise kitchen staff, coordinate with dietitians and support teams, and ensure compliance with food safety, sanitation, and infection control procedures. This role plays a key part in maintaining high-quality food service within a hospital environment.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, HRM, or a related field preferred
• 3-5 years of kitchen supervisory experience in hospital, hotel, catering, commissary, or institutional food service operations
• Strong knowledge of large-scale food production and therapeutic meal preparation
• Food Safety and Sanitation Certification (Required)
• Culinary or Kitchen Management Certification (Required)
• Knowledge of HACCP, GMP, sanitation standards, and infection control procedures
• Strong leadership, communication, and team management skills
• Ability to work efficiently in a fast-paced environment while maintaining food quality and safety standards
• Basic computation skills for portioning, costing, inventory monitoring, and production planning

Duties and Responsibilities

• Assist the Executive Chef and Executive Sous Chef in managing daily kitchen and food production operations
• Supervise Chef de Partie, cooks, and food preparation staff during assigned shifts
• Ensure meals are prepared according to approved menus, therapeutic diet requirements, and portion standards
• Monitor food quality, presentation, consistency, and compliance with food safety standards
• Coordinate with Dietitians regarding patient dietary requirements and special meal requests
• Enforce compliance with HACCP, GMP, sanitation standards, and hospital infection control policies
• Monitor food wastage, inventory usage, stock requirements, and production schedules
• Conduct kitchen inspections and ensure proper food handling, storage, and preparation procedures
• Provide coaching, training, and performance guidance to kitchen personnel
• Assist in menu implementation, production planning, audits, inspections, and quality assurance activities