Sous Chef

Sous Chef

Location: Mataas na Kahoy, Batangas

Job Summary

The Sous Chef supports the Head Chef in overseeing daily kitchen operations, ensuring the consistent preparation and presentation of high-quality food. This role supervises kitchen staff, maintains food safety and sanitation standards, assists in menu development, and helps manage inventory and kitchen costs. The Sous Chef plays a key role in maintaining operational efficiency while delivering an exceptional dining experience that complements the café and roastery concept.

Duties and Responsibilities

• Assist the Head Chef in managing day-to-day kitchen operations and ensuring smooth service.
• Supervise, train, and support kitchen staff to maintain productivity and food quality standards.
• Prepare, cook, and oversee the presentation of menu items according to established recipes and specifications.
• Ensure consistency in food quality, portioning, taste, and presentation.
• Assist in menu planning, recipe development, and seasonal menu updates.
• Monitor inventory levels, coordinate with the Purchasing/Inventory Officer, and ensure proper stock rotation using FIFO.
• Help control food costs, minimize waste, and maintain kitchen efficiency.
• Ensure compliance with food safety, sanitation, and hygiene regulations.
• Inspect kitchen equipment and report maintenance or repair needs.
• Collaborate with front-of-house staff to ensure timely service and customer satisfaction.
• Assist in scheduling kitchen staff and monitoring daily performance.
• Perform other kitchen and operational duties as assigned by management.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field.
• At least 2–3 years experience as a Sous Chef in a hotel or upscale bistro restaurant or in a similar capacity, with a minimum 5 years experience working in the hospitality industry.
• Proven experience assisting in daily restaurant or café kitchen operations, including food preparation, production, workflow, and quality control.
• Strong knowledge of food safety, sanitation, proper food handling, inventory management, and kitchen hygiene standards.
• Basic or advanced knowledge in food costing and par stock management
• Proven ability to lead, train, and supervise kitchen staff while maintaining consistent food quality and operational standards.
• Experience in menu development, recipe standardization, food costing, and portion control.
• Expertise in managing inventory, par stocking and ordering
• Excellent organizational, communication, and leadership skills.
• Willing to work flexible hours, including weekends and holidays.
• Familiarity with purchasing procedures, supplier coordination, and kitchen cost control.
• Professional culinary certifications, training, or knowledge of coffee pairings are an advantage but not required.
• Willing to work full-time on-site in Mataas na Kahoy, Batangas.