Sous Chef (Spanish Resto)

Filinvest Development Corporation; Mabalacat; On-site; PHP 279,000 - 390,600; Full time

Job summary

A leading hospitality company in Pampanga seeks a Chef de Parties to ensure quality food production and team morale. The ideal candidate will have a culinary degree and preferably a background in Spanish cuisine. Responsibilities include training staff, adhering to hygiene standards, and assisting in menu planning. This role demands a commitment to excellence, flexibility to work long hours, and a professional demeanor to maintain high kitchen standards.

Qualifications

• Culinary degree from an accredited culinary school or equivalent.
• Knowledge of Spanish cuisine is preferred.
• Training in food preparation and kitchen operations.

Responsibilities

• Ensure adherence to food quality, hygiene, and preparation standards.
• Assist in menu planning and costing.
• Conduct training for kitchen employees.

Skills

Culinary techniques

Menu planning

Food presentation

Cost control

Team building

Education

Culinary Degree or Diploma

Tools

Kitchen equipment

Job description

FILINVEST COMPANY: QUEST PLUS CONFERENCE CLARK

POSITION SUMMARY

To ensure the food production team provides a consistent quality of food & beverage in the area/shift under control, as per corporate preset standards, to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of teamwork and high employee morale.

Key Areas:

• Systems/Operations
• Staff/Training
• Other Duties as Assigned

Measurable:

• Departmental Productivity
• Food cost percentage
• Numbers of training given in the department
• Numbers of training attended
• Attendance and punctuality
• Quality audit
• Employee motivational index
• Numbers of training conducted
• Number of employees promoted to other hotels

Non-measurable:

• Interface with other departments (teamwork)
• Multifunctional
• Self-motivation
• Personal grooming and etiquette

SCOPE AND RESPONSIBILITIES

1. SYSTEMS/OPERATIONS

• Ensures adherence to organizational standards of food quality, hygiene, preparation, and presentation in all the kitchen.
• Assists the Executive Chef / Director F & B in menu planning and costing of his kitchen section.
• Ensures all the kitchen equipment & machinery is in good order at all times in his area of work.
• Recommends the organization of work within his/her department including assignments, time schedules, vacations.
• Controls food wastage, without compromising on food quality.
• Recommends changes in systems and procedures to increase efficiency and improve service levels.
• Coordinates with outlet managers / Director F & B in the operational budget process.
• Ensures prompt, courteous and accurate service to all customers to achieve high level of guest satisfaction.
• Responsible for maintaining records/documentation in his area as per operational control requirements.
• Ensures all buffets/food displays are set up and maintained professionally, as per organizational standards.
• Ensures the hygiene standards of all kitchens and storage areas, equipment and machinery.
• Ensures the quality and availability of raw ingredients at all times for a smooth operation.
• Maintains excellent intradepartmental communication by means of logbooks and various other memoranda as specified by the Executive Chef.

2. STAFF/TRAINING

• Ensures constant on-the-job and classroom training for all kitchen employees.
• Personally conducts key trainings.
• Identifies and develops new Chef de Parties and Commis.
• Encourages team building through regular informal meetings and an open-door policy.
• Uses the Quest Plus Conference Center Clark Appraisal system to review the performance of direct subordinates and determines their development needs.
• Makes recommendations on hiring, promotion, disciplinary action, and performance-related pay for employees in the kitchen.
• Ensures career development plans and succession planning for subordinates.
• Counsel's subordinates on personal and work-related matters.
• Attends behavioral and vocational training related to own work areas to enhance skills and develop multifunctionality.

3. OTHER DUTIES AS ASSIGNED

• Follows established health and safety policies and procedures.
• Participates in regular evacuation drill procedures.
• Keeps immediate superior promptly and fully informed of problems and unusual matters of significance.
• Maintains favorable working relationships with other hotel employees to foster and promote a cooperative and harmonious working climate.
• Adheres to environmentally friendly practices such as reducing waste, recycling when possible, and reusing whenever applicable.
• Responsible for being a role model for the company, aligned with company standards, code of discipline, policies, and procedures.
• Performs other functions and duties which may be assigned by the immediate superior.

QUALIFICATIONS

• Culinary Degree or Diploma from an accredited culinary school, hospitality institute, or equivalent.
• Preferably with SPANISH CUISINE background.
• Trainings in food preparation, kitchen operations, and food safety.
• Additional certifications in Food Safety / HACCP are preferred.
• Strong knowledge of culinary techniques, kitchen equipment, and international cuisines.
• Skilled in menu planning, food presentation, and cost control.
• Familiarity with inventory management, ordering systems, and production schedules.
• Up to date on sanitation and hygiene standards and compliance with local food safety regulations.
• Flexibility to work long hours, weekends, and holidays as required.
• Professional demeanor and commitment to maintaining kitchen standards and team morale.