Sous Chef

The Fatted Calf; Tagaytay; On-site; PHP 800,000 - 1,200,000; Full time

Job summary

The Fatted Calf in the Philippines seeks a seasoned culinary leader to join our luxury kitchen in Tagaytay/Metro Manila area. You will guide day-to-day kitchen operations, uphold high standards of food quality, safety, and presentation, and mentor a professional team to deliver impeccable service.

Candidates should bring at least five years of progressive kitchen experience in fine dining or luxury hospitality, strong menu development skills, and hands-on leadership during peak service periods.

Qualifications

• Minimum five years of progressive culinary experience in a professional kitchen.
• Strong expertise in advanced culinary techniques, menu development, recipe standardization, and elevated plating.
• Proven ability to support the Executive Chef in managing day-to-day kitchen operations with consistency and quality.
• Solid knowledge of inventory management, food costing, portion control, purchasing and cost-control measures.
• Demonstrated leadership and people management skills to train, coach and motivate a culinary team.
• Highly organized, detail-oriented with analytical and problem-solving skills in a fast-paced kitchen.
• Hands-on and visible leader who maintains composure during peak service periods.
• In-depth knowledge of food safety regulations, sanitation procedures, HACCP principles, and compliance.
• Willing to relocate to Tagaytay or Metro Manila with flexibility to work extended hours, weekends, and holidays.

Responsibilities

• Support the Executive Chef in day-to-day kitchen operations while ensuring consistency and quality.
• Lead and mentor a high-performing culinary team, including coaching and training.
• Oversee menu development, recipe standardization, and elevated food presentation.
• Maintain strict adherence to food safety, sanitation, and HACCP standards.
• Monitor inventory, food costing, portion control, and cost-control measures.
• Ensure high product quality and guest satisfaction during service periods.

Skills

Five+ years experience

Culinary leadership

Menu development

Food safety/HACCP

Inventory & cost control

Attention to detail

Job description

• Minimum of five (5) years of progressive culinary experience in a professional kitchen, preferably in luxury hotels, fine dining restaurants, or other high-end hospitality establishments.

• Strong expertise in advanced culinary techniques, menu development, recipe standardization, and elevated food presentation aligned with fine dining standards.

• Proven ability to support the Executive Chef in managing day-to-day kitchen operations, ensuring consistency, quality, efficiency, and strict adherence to food safety and sanitation standards.

• Solid knowledge of inventory management, food costing, portion control, purchasing, and cost-control measures while maintaining high product quality and guest satisfaction.

• Demonstrated leadership and people management skills, with the ability to train, coach, mentor, and motivate a high-performing culinary team.

• Highly organized and detail-oriented, with strong analytical, problem-solving, and decision-making skills in a fast-paced and demanding kitchen environment.

• Hands‑on and visible leader who can maintain composure, discipline, and operational excellence during high‑volume and peak service periods.

• In‑depth knowledge of food safety regulations, sanitation procedures, HACCP principles, and applicable industry compliance requirements.

• Willing to be assigned or relocate to Tagaytay or Metro Manila, with flexibility to work extended hours, weekends, and holidays as required by business operations.