Sous Chef (Pasay /Bgc Taguig) 40K-45K

Dempsey Resource And Management Incorporation; Taguig; On-site; PHP 446,000 - 502,000; Full time

Benefits offered by this job

Service Charge distribution

Incentive Leaves

Medical reimbursement

Leave encashment after 1 year

Job summary

Voyage Kitchen is seeking a Sous Chef for the Pasay/BGC Taguig area. The role requires strong kitchen leadership, hands-on supervision, and adherence to high food safety standards. You will oversee mise en place, cooking, and plating while guiding a kitchen team across rotating shifts.

Expect a 6-day workweek totaling 48 hours with shifts that may include opening, mid, and closing times, plus weekends and holidays. Benefits include service charge and other company policies.

Qualifications

• Relevant professional kitchen experience in hotel/restaurant or quality food service.
• Strong cooking skills and mise en place discipline, with ability to execute recipes and plating.
• Ability to guide and coordinate kitchen team while staying hands-on.
• Knowledge of food safety, sanitation, hygiene, and HACCP principles.

Responsibilities

• Work 48 hours per week on a six-day workweek with a daily 1-hour meal break.
• Shift-based schedule including opening, mid, and closing shifts, weekends and holidays.
• Service charges distributed monthly per company policy; rest days scheduled per business needs.
• Eligible for government benefits and other company policy benefits.

Skills

Kitchen experience

Cooking skills

Leadership

Food safety

Inventory control

Time management

Communication

Problem solving

Shift flexibility

Education

Culinary training

Job description

SOUS CHEF ( PASAY /BGC TAGUIG) 40K-45K
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 training or equivalent practical experience preferred; relevant food safety certification is an advantage. 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.