Sous Chef

Cevio Hotel Corporation; Tacloban; On-site; PHP 391,000 - 614,000; Full time

Job summary

Cevio Hotel Corporation is seeking a Sous Chef to oversee daily culinary operations for the hotel's Chinese restaurant and banquet divisions. You will manage high-volume catering, ensure quality, and supervise a kitchen team to deliver authentic Chinese dishes with strict food safety standards.

Strong leadership, batch cooking, and banquets experience are essential, with willingness to work in Tacloban and start immediately.

Qualifications

• Minimum 3 years in high-volume Chinese cuisine and hotel banquet operations.
• Experience supervising kitchen staff in a fast-paced environment.
• Willingness to reside in or near Tacloban and start immediately.

Responsibilities

• Oversee day-to-day prep and line service for the Chinese restaurant, including wok, roast, and dim sum stations.
• Plan, batch-cook, and execute large-scale catering, buffets, and plated meals for hotel banquet events according to BEOs.
• Direct kitchen staff during peak restaurant service and banquet functions for timely ticket completion and food delivery.
• Train and supervise line cooks in authentic Chinese culinary techniques, wok usage, knife skills, and high-volume banquet plating.
• Manage inventory, stock rotation, ingredient quality, and portion control to optimize food costs and eliminate waste.
• Enforce food safety, hygiene, sanitation, and HACCP standards across all kitchen areas.

Skills

Leadership

Time management

Food safety

Communication

Education

Culinary degree or diploma

Tools

Wok station

Batch cooking equipment

Plating tools

Job description

About the role

The Sous Chef manages daily culinary operations across both the hotel's Chinese restaurant and banquet/catering divisions. This role oversees specialized Chinese cooking techniques, high-volume event catering, menu execution, and kitchen team supervision, ensuring high standards of food quality, consistency, and food safety.

Key responsibilities

• Oversee day-to-day prep and line service for the Chinese restaurant, including wok, roast, and dim sum stations.
• Plan, batch-cook, and execute large-scale catering, buffets, and plated meals for hotel banquet events according to Banquet Event Orders (BEOs).
• Direct kitchen staff during peak restaurant service and banquet functions for timely ticket completion and food delivery.
• Train and supervise line cooks in authentic Chinese culinary techniques, wok usage, knife skills, and high-volume banquet plating.
• Manage inventory, stock rotation, ingredient quality, and portion control to optimize food costs and eliminate waste.
• Enforce food safety, hygiene, sanitation, and HACCP standards across all kitchen areas.

About you

• 3+ years of culinary experience in both high-volume Chinese cuisine and hotel banquet/catering operations, including 1+ years in a supervisory role.
• Strong proficiency in regional Chinese cooking, wok work, master stocks, batch cooking, and volume plating equipment.
• Excellent leadership, organizational, and time-management skills under high-pressure event schedules.
• Residing in Tacloban or nearby areas.
• Can start immediately.