Cluster Sous Chef

The Cluster Sous Chef is accountable for the culinary performance of the El Nido Cluster. The role directs the end-to-end culinary process, upholds group standards, and delivers a dining experience consistent with the brand.

Culinary Operations

• Direct the full culinary cycle, from menu planning and sourcing to production, plating, and service.
• Oversee all dining experiences, including breakfast, à la carte, tasting menus, in-villa and island dining, chef's tables, and private events.
• Conduct daily briefings, line checks, and pre-service tastings.
• Command the pass during peak and VIP services.

Menu Development and Culinary Standards

• Design menus and execute the Group Executive Chef's culinary vision, and propose new dishes, seasonal menus, and signature experiences.
• Establish and enforce recipe, plating, and portion standards across all outlets.
• Benchmark menus against global culinary trends and luxury competitors.

Reporting and Communication

• Submit weekly reports on food cost, inventory, menu performance, guest feedback, staffing, and incidents.
• Align daily with the Property Head on occupancy, VIP arrivals, events, and guest concerns.
• Escalate matters requiring group-level decisions.

Sourcing, Cost and Inventory Control

• Deliver food cost targets without compromising quality.
• Approve market lists and requisitions.
• Reduce food waste through yield management and wastage tracking.

Food Safety and Sustainability

• Enforce HACCP standards and compliance with Philippine FDA and local sanitation regulations.
• Maintain complete food safety records, including temperature logs, labelling, cleaning schedules, and pest control.
• Lead kitchens through internal, brand, and government audits, and close out findings promptly.
• Champion sustainability practices, including responsible sourcing, plastic reduction, and waste segregation.

People Leadership and Development

• Manage rosters that balance guest demand, labour cost, and staff wellbeing.
• Train the team and evaluate team members on techniques, plating, food safety, and guest engagement, including cross-training between sections.

Equipment and Workplace Safety

• Maintain kitchen equipment through preventive maintenance with Engineering.
• Recommend capital investments in equipment and plating ware.
• Enforce workplace and fire safety, and the safe handling of gas, knives, and chemicals.
• Supervise stewarding standards for cleanliness and chemical control.

Guest Experience

• Deliver personalized dining by coordinating guest preferences, allergies, and celebrations with butlers and service teams.
• Create signature moments such as chef's table dinners, in-villa experiences, and cooking demonstrations.
• Engage with guests during service and VIP occasions with warmth and discretion.
• Act on guest feedback and online reviews, and share learnings with the team.