Sous Chef

Chooks to Go Inc.; Pasig; On-site; PHP 700,000 - 1,200,000; Full time

Job summary

Chooks to Go Inc. is seeking an experienced kitchen professional to support the Head Chef in daily kitchen operations in Metro Manila. You will supervise service, ensure timely food preparation, and uphold high standards of quality and presentation across all dishes.

Ideal candidates have a Bachelor’s degree in Hospitality Management or Culinary Arts, plus 3–5 years of hands-on cooking and safety experience. Strong leadership and communication skills are essential.

Qualifications

• Bachelor’s degree in Hospitality Management, Culinary Arts or related field.
• 3–5+ years of in-depth cooking techniques and safety protocols.
• Experience in line supervision, menu execution, and kitchen coordination.

Responsibilities

• Assist Head Chef in managing kitchen operations and maintaining food quality standards.
• Supervise kitchen staff during service and ensure timely preparation and plating of dishes.
• Train and guide junior kitchen staff on cooking techniques and kitchen protocols.
• Take full charge of the kitchen in the Head Chef's absence.
• Monitor food quality, presentation, and consistency during service periods.
• Assist with inventory management, ordering, and waste reduction.
• Ensure all kitchen equipment is maintained in proper working order.
• Uphold all food safety and sanitation standards in the kitchen.
• Contribute to menu development and improvement of existing recipes.
• Perform any other duties as assigned by the Head Chef.

Skills

Kitchen supervision

Team leadership

Food safety

Communication skills

Education

Bachelor's degree in Hospitality Management or Culinary Arts

Job description

Duties & Responsibilities:

1. Assist the Head Chef in managing all kitchen operations and maintaining food quality standards.

2. Supervise kitchen staff during service and ensure timely preparation and plating of all dishes.

3. Train and guide junior kitchen staff on proper cooking techniques and kitchen protocols.

4. Take full charge of the kitchen in the absence of the Head Chef.

5. Monitor food quality, presentation, and consistency throughout service periods.

6. Assist with inventory management, ordering, and waste reduction.

7. Ensure all kitchen equipment is maintained in proper working order.

8. Uphold all food safety and sanitation standards within the kitchen.

9. Contribute to menu development and improvement of existing recipes.

10. Perform any other duties as assigned by the Head Chef.

Qualifications:

• Bachelor’s degree in Hospitality Management, Culinary Arts or a related field
• With at least more 3-5 years of in-depth knowledge of various cooking techniques and safety protocols.
• Experienced in line supervision, menu execution, food prep management, staff coaching and kitchen coordination
• With strong communication, leadership, mentoring and interpersonal skills