SOUS CHEF

Hizon's Restaurant & Catering Services, Inc.; Rizal; On-site; PHP 502,000 - 725,000; Full time

Job summary

Hizon's Restaurant & Catering Services, Inc. seeks an experienced kitchen leader to oversee daily operations, ensuring food is prepared and presented to established standards. You will guide the team, manage planning, and coordinate service during operating hours.

You will enforce food safety, supervise staff, monitor inventory and costs, and collaborate with the executive chef on menu development. Strong organizational and communication skills are essential to maintain quality and a positive

Responsibilities

• Assist in planning, organizing, and supervising daily kitchen operations.
• Ensure all food is prepared and presented according to recipes and quality standards.
• Monitor food production to ensure consistency, portion control, and presentation standards.
• Coordinate food preparation and service during operating hours.
• Staff Management: Supervise, train, and mentor kitchen staff; assist in recruiting, onboarding, and evaluating kitchen employees.
• Assign duties and monitor staff performance; foster teamwork and maintain a positive work environment.
• Food Safety & Compliance: Ensure compliance with food safety, sanitation, and hygiene regulations; maintain cleanliness and organization of kitchen workstations and storage areas.
• Monitor proper food handling, storage, and labeling procedures.
• Inventory & Cost Control: Assist with inventory management, stock rotation, and ordering supplies; monitor food waste and implement cost-control measures; support budgeting and food cost management initiatives.
• Menu Development: Collaborate with the Executive Chef on menu planning and recipe development; suggest new dishes and seasonal menu enhancements; participate in tastings and quality assessments.
• Administrative Duties: Maintain production records and kitchen documentation; assist in preparing reports related to inventory, costs, and staff scheduling; ensure kitchen equipment is properly maintained and operational.

Skills

Leadership and team management

Culinary expertise

Time management

Problem-solving

Communication skills

Attention to detail

Inventory and cost control

Ability to work under pressure

Job description

• Kitchen Operations

• Assist in planning, organizing, and supervising daily kitchen operations. Ensure all food is prepared and

• presented according to established recipes and quality standards.

• Monitor food production to ensure consistency, portion control, and presentation standards. Coordinate food

• preparation and service during operating hours.

• Staff Management

• Supervise, train, and mentor kitchen staff. Assist in recruiting, onboarding, and evaluating kitchen employees.

• Assign duties and monitor staff performance. Foster teamwork and maintain a positive work environment.

• Food Safety & Compliance

• Ensure compliance with food safety, sanitation, and hygiene regulations. Maintain cleanliness and

• organization of kitchen workstations and storage areas.

• Monitor proper food handling, storage, and labeling procedures.

• Inventory & Cost Control

• Assist with inventory management, stock rotation, and ordering supplies. Monitor food waste and implement

• cost-control measures. Support budgeting and food cost management initiatives.

• Menu Development

• Collaborate with the Executive Chef on menu planning and recipe development. Suggest new dishes and

• seasonal menu enhancements. Participate in food tastings and quality assessments.

• Administrative Duties

• Maintain production records and kitchen documentation. Assist in preparing reports related to inventory, food

• costs, and staff scheduling. Ensure kitchen equipment is properly maintained and operational.

Leadership and team management

• Culinary expertise

• Time management

• Problem-solving

• Communication skills

• Attention to detail

• Inventory and cost control

• Ability to work under pressure