SOUS CHEF - 3 YRS EXPERIENCE - SALARY: 40,000 - 45,000 - NAIA TERMINAL 3, PASAY

Dempsey Resource Management Inc.; Pasay; Sur place; PHP 420 000 - 640 000; Plein temps

Avantages offerts par ce poste

Service Charge distribution

Incentive Leaves

Medical/hospitalization reimbursement

Government benefits

Résumé du poste

Dempsey Resource Management Inc. is seeking an experienced Kitchen Supervisor for Voyage Kitchen operations in Metro Manila. You will assist the Head Chef in planning, organizing, and supervising daily kitchen operations, ensuring mise en place and service execution.

This role requires hands-on leadership, strong cooking skills, HACCP compliance, and the ability to train staff. Work schedule is six days per week with openings, mid, and closing shifts, and benefits per policy.

Qualifications

• Relevant professional kitchen experience, preferably in a hotel, restaurant, or quality-focused food service operation; experience in a supervisory kitchen role is an advantage.
• Strong cooking skills, mise en place discipline, and ability to execute recipes and plating standards consistently.
• Ability to guide and coordinate kitchen team members while remaining hands-on during preparation and service.
• Working knowledge of food safety, sanitation, hygiene, safe food handling, and HACCP principles.
• Basic understanding of inventory control, portioning, yield, food waste, and food-cost management.
• Strong organization, time management, communication, and problem-solving skills; able to work effectively under pressure.
• Flexibility to work shifting schedules, including opening, mid, closing, weekend, and holiday shifts.
• Formal culinary

Responsabilités

• Assist the Head Chef in planning, organizing, and supervising daily kitchen operations, mise en place, production, and service execution.
• Supervise kitchen team members during assigned shifts and help ensure that stations are properly staffed, organized, and prepared for service.
• Execute and monitor menu items in accordance with approved recipes, preparation methods, plating guides, portion sizes, and quality standards.
• Support the Head Chef in training, coaching, and guiding kitchen staff; demonstrate proper techniques, discipline, teamwork, and safe work practices.
• Monitor food preparation and service timing, particularly during peak periods and flight-related rushes, to ensure timely and consistent execution.
• Check ingredient quality, freshness, storage, labeling, rotation, and handling; maintain compliance with food safety, sanitation, hygiene, and HACCP principles.
• Assist with inventory counts, requisitions, receiving checks, portion control, yield management, and minimizing spoilage, overproduction, and food waste.
• Help monitor food costs and report variances, shortages, quality concerns, equipment issues, and operational risks to the Head Chef promptly.
• Coordinate with the Head Chef and Restaurant Manager on menu availability, special requirements, service needs, and operational concerns.
• Support recipe testing, menu updates, and standardization of recipes and procedures in line with the collaborative culinary direction of Voyage Kitchen.
• Maintain a clean, organized, and audit-ready kitchen and ensure that equipment and work areas are used safely and properly.

Description du poste

QUALIFICATIONS:

• Relevant professional kitchen experience, preferably in a hotel, restaurant, or quality-focused food service operation; experience in a supervisory kitchen role is an advantage.
• Strong cooking skills, mise en place discipline, and ability to execute recipes and plating standards consistently.
• Ability to guide and coordinate kitchen team members while remaining hands-on during preparation and service.
• Working knowledge of food safety, sanitation, hygiene, safe food handling, and HACCP principles.
• Basic understanding of inventory control, portioning, yield, food waste, and food-cost management.
• Strong organization, time management, communication, and problem-solving skills; able to work effectively under pressure.
• Flexibility to work shifting schedules, including opening, mid, closing, weekend, and holiday shifts.
• Formal culinary

KEY DUTIES AND RESPONSIBILITIES:

• Assist the Head Chef in planning, organizing, and supervising daily kitchen operations, mise en place, production, and service execution.
• Supervise kitchen team members during assigned shifts and help ensure that stations are properly staffed, organized, and prepared for service.
• Execute and monitor menu items in accordance with approved recipes, preparation methods, plating guides, portion sizes, and quality standards.
• Support the Head Chef in training, coaching, and guiding kitchen staff; demonstrate proper techniques, discipline, teamwork, and safe work practices.
• Monitor food preparation and service timing, particularly during peak periods and flight-related rushes, to ensure timely and consistent execution.
• Check ingredient quality, freshness, storage, labeling, rotation, and handling; maintain compliance with food safety, sanitation, hygiene, and HACCP principles.
• Assist with inventory counts, requisitions, receiving checks, portion control, yield management, and minimizing spoilage, overproduction, and food waste.
• Help monitor food costs and report variances, shortages, quality concerns, equipment issues, and operational risks to the Head Chef promptly.
• Coordinate with the Head Chef and Restaurant Manager on menu availability, special requirements, service needs, and operational concerns.
• Support recipe testing, menu updates, and standardization of recipes and procedures in line with the collaborative culinary direction of Voyage Kitchen.
• Maintain a clean, organized, and audit-ready kitchen and ensure that equipment and work areas are used safely and properly.

WORK SCHEDULE AND BENEFITS:

• Work 48 hours per week on a six (6)-day workweek, exclusive of a daily one‑hour meal break.
• Work on a shifting basis, which may include opening, mid, and closing shifts, as well as weekends and holidays, according to Voyage Kitchen’s operational requirements. Rest days will be scheduled by management in accordance with business requirements and applicable law.
• Any additional hours rendered beyond scheduled work hours shall be subject to offsetting arrangements in accordance with company policy and applicable labor laws, and shall not be treated as automatic overtime entitlement.
• Eligible for mandatory government benefits and other benefits provided under existing company policy.
• Service Charge allotment, distributed every 15th of the month once the store is open, in accordance with company policy.
• Incentive Leaves: a five (5)-day combination of paid sick leave or vacation leave after one year of service, in accordance with company policy.
• Unused vacation leave is convertible to cash after one year of employment, subject to company policy.
• Medical/hospitalization reimbursement may be provided after one year of service, in accordance with the company health policy and applicable company-approved limit.