Sous Chef Lead: Elevate Menus & Kitchen Excellence

Crimson Resort and Spa Boracay; Malay; On-site; PHP 670,000 - 1,004,000; Full time

Job summary

Crimson Resort and Spa Boracay is seeking an experienced Sous Chef to oversee kitchen operations in a fast-paced resort setting. You will ensure quality, safety, and consistency across menus while supporting the Executive Chef in daily planning.

Responsibilities include supervising staff, controlling food costs, maintaining equipment, and upholding brand standards. A strong background in HACCP, culinary techniques, and high-volume service is required.

Qualifications

• Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field.
• Senior kitchen supervisory experience in hotel, resort, or high-volume restaurant.
• Strong knowledge of culinary techniques and HACCP food safety standards.
• Proven ability to lead, train and motivate a diverse kitchen team.
• Experience in menu planning, costing and inventory management with waste minimization.
• Excellent organizational and time-management skills with multitasking ability.
• Commitment to quality control, food presentation, and brand standards.

Responsibilities

• Maintains adherence to organizational standards in food quality, hygiene, and presentation across kitchen operations.
• Assists Exec Chef in menu planning, development, and cost control for the assigned section.
• Ensures kitchen equipment is maintained and in good working condition.
• Optimizes workforce planning, scheduling, and leave management within the department.
• Monitors and minimizes food wastage without compromising quality.
• Identifies opportunities to improve efficiency and service delivery.
• Coordinates with outlet managers on operational purchasing requirements.
• Oversees setup and upkeep of buffets and displays per brand standards.
• Maintains cleanliness and hygiene across kitchens, storage, equipment, and facilities.
• Ensures availability and quality of raw materials to support operations.
• Promotes clear communication within the department via logbooks and briefings.

Skills

Leadership

HACCP knowledge

Kitchen operations

Menu planning

Costing

Inventory management

Team training

Time management

Organizational skills

Quality control

Food presentation

Education

Bachelor's degree in Culinary Arts, Hospitality Management, or a related field

Job description

Crimson Resort and Spa Boracay is seeking an experienced Sous Chef to oversee kitchen operations in a fast-paced resort setting. You will ensure quality, safety, and consistency across menus while supporting the Executive Chef in daily planning.

Responsibilities include supervising staff, controlling food costs, maintaining equipment, and upholding brand standards. A strong background in HACCP, culinary techniques, and high-volume service is required.