Sous Chef & Kitchen Operations Leader

Brentwood Suites; Quezon City; On-site; PHP 450,000 - 650,000; Full time

Job summary

Brentwood Suites in the Philippines is seeking an experienced kitchen leader to support the Head Chef with menu planning, food quality, and staff supervision. The role involves managing inventory, developing new dishes, ensuring hygienic preparation, and maintaining high kitchen standards.

As a key member of the kitchen team, you will delegate tasks, coach subordinates, and serve as the point person when the Head Chef is not present, while ensuring full compliance with health and safety

Qualifications

• Hygienic and safe preparation of food in the kitchen.
• Adherence to standard recipe cards with portion control.
• Monitor stock levels and quality for hotel occupancy and events.
• Receive, store and rotate food products to required standards.

Responsibilities

• Ensure hygienic and safe preparation of food in the kitchen.
• Follow standard recipe cards, maintain portion control and minimise wastage.
• Maintain adequate stock levels for kitchen and pantry per forecasts.
• Ensure food received meets quality standards and is stored/rotated properly.
• Ensure safe use, cleaning and maintenance of preparation equipment.
• Prepare function menus accurately and in full.
• Collaborate with Head Chef on new items and menus.
• Act as point of contact when Head Chef is absent and delegate tasks when needed.
• Ensure compliance with health and safety regulations, especially Food Safety legislation.

Skills

Team leadership

Menu planning

Inventory management

Food safety

Staff coaching

Food preparation

Quality control

Safety compliance

Job description

Brentwood Suites in the Philippines is seeking an experienced kitchen leader to support the Head Chef with menu planning, food quality, and staff supervision. The role involves managing inventory, developing new dishes, ensuring hygienic preparation, and maintaining high kitchen standards.

As a key member of the kitchen team, you will delegate tasks, coach subordinates, and serve as the point person when the Head Chef is not present, while ensuring full compliance with health and safety