Sous Chef

Role Description The Sous Chef is a full-time, on-site role based at Seda Abreeza in Davao. This position supports the Executive Sous Chef in overseeing daily admin kitchen operations, including food preparation, presentation, and quality control for all meal periods and events. The Sous Chef coordinates kitchen staff schedules, assigns stations, and ensures consistent adherence to food safety, sanitation, and hygiene standards. The role also involves developing and testing menu items, monitoring inventory and food costs, and collaborating with front-of-house teams to deliver an excellent guest dining experience. The Sous Chef is expected to train and mentor kitchen team members, maintain a safe and efficient work environment, and contribute to continuous improvement of culinary offerings in line with Seda's brand s

Qualifications

• Strong culinary skills in hot and cold kitchen production, food preparation, and plating, with a focus on quality, consistency, and presentation.
• Experience in kitchen operations, including staff supervision, workload planning, and coordination during peak service and special events.
• Knowledge of food safety, sanitation, and hygiene regulations, and the ability to implement and monitor compliance in a busy kitchen environment.
• Competence in menu planning, basic costing, inventory monitoring, and portion control to support revenue and cost management.
• Ability to train, coach, and motivate team members, fostering a respectful, inclusive, and collaborative working culture.
• Effective communication and organizational skills, with the capacity to work under pressure and adapt to changing service demands.
• Previous experience as a Sous Chef or senior line chef in hotels, resorts, or high-volume restaurants is preferred.
• Formal culinary education or equivalent professional training is an advantage.
• Willingness to work on-site in Davao, on shifting schedules, weekends, and holidays as required by hotel operations.