Sous Chef

Company Description Seda Hotels is a Philippine-based hotel group recognized as Philippines Leading Hotel Group by the World Travel Awards from 2014 to 2023. Fully owned and operated by AyalaLand Hotels and Resorts Corporation, Seda delivers a seamless hospitality experience that blends modern comforts with the warmth of Filipino hospitality. The brand name Seda, meaning silk, reflects its commitment to smooth, consistent service and exceptional value for guests. Properties are located in key destinations across the Philippines, including Metro Manila, Cebu, Davao, Iloilo, Palawan, and other dynamic city and resort locations. Team members join a service-focused culture that emphasizes safety, guest satisfaction, and professional growth.

Role Description The Sous Chef is a full-time, on-site role based at Seda in Davao, supporting the Executive Chef in overseeing daily kitchen operations. This role includes supervising food preparation and cooking, ensuring consistent quality and presentation, and maintaining high standards of food safety and sanitation. The Sous Chef assists in menu planning, costing, and inventory control, and helps manage kitchen scheduling and workflow to meet service demands. The role involves training and mentoring kitchen team members, coordinating with restaurant and banquet service teams, and contributing to innovative dishes that align with Seda's brand standards. The Sous Chef is expected to lead by example during busy service periods and support a collaborative, respectful work environment.

Qualifications

• Strong culinary skills in hot and cold kitchen production, including preparation, cooking techniques, and plating.
• Experience in menu development, recipe standardization, and basic food costing and inventory management.
• Knowledge of food safety, hygiene, and sanitation standards, with the ability to enforce kitchen compliance.
• Team leadership abilities, including staff supervision, training, performance feedback, and conflict resolution.
• Effective communication and coordination skills when working with front-of-house, purchasing, and management teams.
• Proven experience as a Sous Chef or senior cook in hotels, resorts, or high-volume restaurants.
• Relevant culinary education or certification is preferred; equivalent hands-on experience will be considered.
• Ability to work flexible schedules, including weekends and holidays, and to perform in fast-paced environments.
• Commitment to guest satisfaction, attention to detail, and openness to continuous learning and improvement.