Sous Chef

Sycip Culinary Concepts OPC; Tagaytay; On-site; PHP 2,009,000 - 3,125,000; Full time

Job summary

Sycip Culinary Concepts OPC in the Philippines seeks a senior culinary leader to support the Executive Chef in day-to-day kitchen operations, uphold luxury standards, and drive menu development with cost-conscious controls.

Ideal candidate has 5+ years in high-end kitchens, strong HACCP knowledge, and can train and mentor a skilled team while maintaining peak-service efficiency. Willing to relocate to Tagaytay or Metro Manila and work extended hours as needed.

Qualifications

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

Skills

Leadership

Menu development

HACCP knowledge

Inventory management

Food costing

Training

Coaching

Quality assurance

Operational excellence

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.