Sous Chef

Brentwood Suites; Quezon City; On-site; PHP 450,000 - 650,000; Full time

Job summary

Brentwood Suites in the Philippines is seeking an experienced kitchen leader to support the Head Chef with menu planning, food quality, and staff supervision. The role involves managing inventory, developing new dishes, ensuring hygienic preparation, and maintaining high kitchen standards.

As a key member of the kitchen team, you will delegate tasks, coach subordinates, and serve as the point person when the Head Chef is not present, while ensuring full compliance with health and safety

Qualifications

• Hygienic and safe preparation of food in the kitchen.
• Adherence to standard recipe cards with portion control.
• Monitor stock levels and quality for hotel occupancy and events.
• Receive, store and rotate food products to required standards.

Responsibilities

• Ensure hygienic and safe preparation of food in the kitchen.
• Follow standard recipe cards, maintain portion control and minimise wastage.
• Maintain adequate stock levels for kitchen and pantry per forecasts.
• Ensure food received meets quality standards and is stored/rotated properly.
• Ensure safe use, cleaning and maintenance of preparation equipment.
• Prepare function menus accurately and in full.
• Collaborate with Head Chef on new items and menus.
• Act as point of contact when Head Chef is absent and delegate tasks when needed.
• Ensure compliance with health and safety regulations, especially Food Safety legislation.

Skills

Team leadership

Menu planning

Inventory management

Food safety

Staff coaching

Food preparation

Quality control

Safety compliance

Job description

Responsibilities are broad, encompassing kitchen management, food preparation, and team leadership. Assist the Head Chef with menu planning, ensuring food quality, managing inventory, and supervising kitchen staff, often also preparing meals and developing new dishes

Detailed functions:

• Responsible for the hygienic and safe preparation of food within the kitchen.
• Ensuring that all food items are prepared per standard recipe cards while maintaining portion control and minimizing wastage.
• Ensuring that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality relevant to the hotel occupancy and function forecasts.
• Ensuring that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.
• Ensuring that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
• Ensuring that function menus are correct, complete, and done correctly.
• In conjunction with the Head Chef, implement and prepare new items
• and menus.
• Point person when Head Chef is not present.
• To delegate tasks and coach subordinates, in the absence of the Head Chef.
• Ensure compliance with legislated health and safety requirements within the workplace, paying particular attention to Food Safety Legislation.

Other functions analogous to the above

Note: We also welcome applicants for the Sales Executive & Maintenance/engineering staff positions.