Sous Chef (Western Cuisine)

Alphaland Corporation; Makati; On-site; PHP 600,000 - 900,000; Full time

Job summary

Alphaland Corporation is seeking a Sous Chef to lead and own all kitchen operations, ensuring standards and targets are met. You will deputize for the Executive Chef when needed and drive guest satisfaction through strong hygiene and team leadership.

The role requires at least five years in hospitality, proven kitchen management, and the ability to develop menus and train staff while maintaining top-quality service.

Qualifications

• At least 5 years of experience in Hospitality Industry.
• Experience in leading a kitchen team and managing kitchen operations.
• Kitchen management skills.
• Communication and leadership skills.
• Creativity and superior culinary skills.
• Ability to work under pressure.
• Knowledge of professional kitchens.
• Attention to detail.
• Computer literate.
• Knowledgeable in HACCP.

Responsibilities

• Ensure the Divisional operational standards are consistently adhered to
• Drive business development and incremental revenues
• Supervise and monitor regular, documented menu development
• Monitor trainings and staff succession planning effectiveness
• Maintain excellent guest interactions
• Immediately act on timely feedback for improvements
• Persist in follow up on all issues
• Strictly enforce all hygiene policies and practices
• Ensure all departments consistently exceed guest satisfaction goals

Skills

Kitchen leadership

Team management

Communication

Creativity

Work under pressure

HACCP knowledge

Attention to detail

Computer literacy

Job description

About the role

The Sous Chef is responsible for, accountable for, and in charge of all aspects of kitchen operations. Taking ownership and ensuring all standards and business targets are met and exceeded. Strictly enforcing all Divisional operating standards. Deputizing for Executive Chef whenever necessary.

Key responsibilities

• Ensure the Divisional operational standards are consistently adhered to
• Drive business development and incremental revenues
• Supervise and monitor regular, documented menu development
• Monitor trainings and staff succession planning effectiveness
• Maintain excellent guest interactions
• Immediately act on timely feedback for improvements
• Persist in follow up on all issues
• Strictly enforce all hygiene policies and practices
• Ensure all departments consistently exceed guest satisfaction goals

About you

• At least 5 years experience working in Hospitality Industry
• Experience in leading a kitchen team and managing kitchen operations
• Kitchen management skills
• Communication and leadership skills
• Creativity and superior culinary skills
• Ability to work under pressure
• Knowledge of professional kitchens
• Attention to detail
• Computer literate
• Knowledgeable in HACCP
• Able to communicate and work well within the team and with the service crews