SOUS CHEF

Primed Consulting; Pasig; On-site; PHP 410,000 - 592,000; Full time

Job summary

Primed Consulting is seeking an experienced kitchen professional to oversee daily operations in a hotel or high-quality food service setting. This on-site role demands hands-on leadership, precise mise en place, and strict adherence to recipes and plating standards.

The successful candidate will guide a kitchen team, ensure food safety and HACCP compliance, manage inventory and yield, and stay organized under pressure while handling shifting schedules including weekends and holidays.

Qualifications

• Relevant professional kitchen experience, preferably in a hotel, restaurant, or quality-focused food service operation.
• Strong cooking skills, mise en place discipline, and ability to execute recipes and plating standards consistently.
• Ability to guide and coordinate kitchen team members while remaining hands-on during preparation and service.
• Working knowledge of food safety, sanitation, hygiene, safe food handling, and HACCP principles.
• Basic understanding of inventory control, portioning, yield, food waste, and food-cost management.
• Strong organization, time management, communication, and problem-solving skills; able to work effectively under pressure.
• Flexibility to work shifting schedules, including opening, mid, closing, weekend, and holiday shifts.
• Formal culinary training or equivalent practical experience preferred; relevant food safety certification is an advantage.

Skills

Cooking skills

Mise en place discipline

Team coordination

Time management

Communication

Problem solving

Work under pressure

Shift flexibility

Education

Culinary training

Food safety certification

Job description

QUALIFICATIONS

• Relevant professional kitchen experience, preferably in a hotel, restaurant, or quality-focused food service
  operation; experience in a supervisory kitchen role is an advantage.
• Strong cooking skills, mise en place discipline, and ability to execute recipes and plating standards consistently.
• Ability to guide and coordinate kitchen team members while remaining hands‑on during preparation and service.
• Working knowledge of food safety, sanitation, hygiene, safe food handling, and HACCP principles.
• Basic understanding of inventory control, portioning, yield, food waste, and food-cost management.
• Strong organization, time management, communication, and problem-solving skills; able to work effectively under pressure.
• Flexibility to work shifting schedules, including opening, mid, closing, weekend, and holiday shifts.
• Formal culinary training or equivalent practical experience preferred; relevant food safety certification is an advantage.

Employment Type
Full-time, on-site
Work Schedule
48 hours per week, six (6)-day workweek, shifting schedule; one-hour daily meal break excluded