Sous Chef (La Loca)

Filinvest Development Corporation; Mabalacat; On-site; PHP 334,800 - 558,000; Full time

Job summary

Filinvest Development Corporation is seeking a Sous Chef for their Quest Plus Conference Center in Mabalacat, Pampanga. The Sous Chef will assist the Executive Chef in overseeing kitchen operations, ensuring high-quality food preparation and effective management of culinary staff.

The ideal candidate has a degree in Culinary Arts and 3-5 years of experience, with a focus on leadership and kitchen management. This position requires strong knowledge of food safety standards and the ability to work efficiently in a fast-paced environment.

Qualifications

• At least 3–5 years of culinary experience, with 2 years in a supervisory role.
• Strong knowledge of international and local cuisines.
• Proficient in food costing and inventory control.

Responsibilities

• Assist the Executive Chef in managing kitchen operations.
• Supervise food preparation and ensure quality standards.
• Oversee kitchen staff scheduling and training.

Skills

Culinary experience

Food safety knowledge

Leadership skills

Time management

Education

Graduate of Culinary Arts or related field

Job description

Filinvest Hotel: Quest Plus Conference Center Clark - La Loca

The Sous Chef assists the Executive Chef in overseeing the daily operations of the kitchen, ensuring the consistent preparation of high-quality food, adherence to food safety standards, and efficient management of culinary staff. This role plays a key part in maintaining operational excellence, controlling food costs, and delivering exceptional dining experiences for guests at Quest Plus Conference Center Manila.

Key Responsibilities

• Assist the Executive Chef in managing day-to-day kitchen operations and culinary team performance.
• Supervise food preparation and cooking activities to ensure quality, consistency, and timely service.
• Ensure compliance with food safety, sanitation, hygiene, and HACCP standards.
• Monitor food quality, portion control, presentation, and recipe adherence.
• Oversee kitchen staff scheduling, training, coaching, and performance development.
• Assist in menu planning, recipe development, and seasonal menu enhancements.
• Monitor food inventory levels and coordinate purchasing requirements to ensure adequate stock.
• Support cost control initiatives through proper food handling, waste reduction, and inventory management.
• Ensure all kitchen equipment is properly maintained and operational.
• Act as Kitchen-in-Charge in the absence of the Executive Chef and ensure smooth kitchen operations.

Job Qualifications

• Graduate of Culinary Arts, Hotel & Restaurant Management, Hospitality Management, or any related field.
• At least 3–5 years of progressive culinary experience, with a minimum of 2 years in a supervisory or Sous Chef role.
• Strong knowledge of international and local cuisines, food preparation techniques, and kitchen operations.
• Experience in hotel, resort, banquet, or high-volume food service operations is preferred.
• Knowledge of food safety, sanitation, HACCP, and kitchen best practices.
• Proven leadership, team management, coaching, and training skills.
• Strong organizational, problem-solving, and time management abilities.
• Proficient in inventory control, food costing, menu planning, and waste management.
• Ability to work under pressure and manage multiple priorities in a fast-paced environment.
• Willing to work on shifting schedules, weekends, and holidays as required by operations.