Sous Chef (La Union)

Vikings Group of Companies; San Fernando; On-site; PHP 600,000 - 900,000; Full time

Job summary

Vikings Group of Companies is seeking a seasoned Sous Chef to oversee daily kitchen operations in our San Fernando, La Union location. You will ensure consistent quality, uphold food safety, and lead kitchen staff to deliver exceptional dining experiences.

The role requires strong leadership, knowledge of Asian and international cuisines, cost control, inventory management, and the ability to work under pressure during peak service periods.

Qualifications

• Minimum 5-7 years in professional culinary roles with 2-3 years in a Sous Chef/senior kitchen position.
• Proficiency across multiple cooking techniques and Asian and international cuisines.
• Strong knowledge of food safety, sanitation and HACCP protocols.
• Proven leadership and ability to mentor kitchen staff.
• Advanced English communication skills (verbal and written).
• Experience with costing, budgeting and inventory management in food service.
• Flexibility to work evenings, weekends and holidays as required.

Responsibilities

• Oversee all kitchen operations during shifts and ensure consistent food prep and presentation.
• Supervise, train, and mentor kitchen staff to uphold standards.
• Monitor food quality, taste, plating and ensure dishes meet standards.
• Manage inventory, portion control and food costing for efficiency.
• Prepare and execute special menus and events as directed by Head Chef.
• Ensure compliance with health and safety regulations and HACCP.
• Maintain clean, organized, and safe kitchen environment.
• Assist in menu development and recipe testing.
• Handle food ordering and supplier communications.
• Collaborate with front-of-house to ensure seamless service.

Skills

Culinary leadership

Menu development

Food cost & inventory

Quality control

Team mentoring

English communication

Multicuisine proficiency

Food safety knowledge

Pressure management

Education

Culinary certification or formal training

Job description

As Sous Chef, you will be responsible for overseeing daily kitchen activities, ensuring consistent quality standards, maintaining food safety protocols, and leading kitchen staff to deliver exceptional culinary experiences to our guests.

Key responsibilities

• Oversee all kitchen operations during assigned shifts and maintain consistency in food preparation and presentation

• Supervise, train, and mentor kitchen staff, including cooks and kitchen assistants, ensuring adherence to company standards and procedures

• Monitor food quality, taste, and plating to ensure all dishes meet Vikings' exacting culinary standards

• Manage inventory control, portion sizes, and food costing to optimize kitchen efficiency and profitability

• Prepare and execute special menus, events, and promotional dishes as directed by the Head Chef

• Ensure strict compliance with health and safety regulations, food hygiene standards, and HACCP protocols

• Maintain a clean, organized, and safe working environment throughout the kitchen

• Assist in menu development and recipe testing to enhance our culinary offerings

• Handle food ordering and supplier communication to maintain adequate stock levels

• Work collaboratively with front-of-house teams to ensure seamless service delivery

Qualifications

• Minimum of 5-7 years of professional culinary experience, with at least 2-3 years in a Sous Chef or senior kitchen position

• Proficiency in multiple cooking techniques and cuisines, with strong expertise in Asian and international cuisines preferred

• Excellent knowledge of food safety, sanitation standards, and kitchen health regulations

• Proven leadership and team management skills with the ability to motivate and develop kitchen staff

• Strong communication and organizational abilities with meticulous attention to detail

• Ability to work under pressure, manage multiple tasks simultaneously, and maintain composure during peak service periods

• Culinary certification or formal training from an accredited culinary institute

• Advanced English communication skills, both verbal and written

• Knowledge of costing, budgeting, and inventory management in a food service environment

• Flexibility to work varied shifts, including evenings, weekends, and holidays as required