Sous Chef

Role Description The Sous Chef is a full-time, on-site role based in Quezon City. Responsibilities include supervising kitchen staff, coordinating food preparation, and ensuring consistent food quality, presentation, and portion control across all service periods. The Sous Chef assists in menu execution, monitors inventory and stock rotation, and enforces food safety, hygiene, and sanitation standards in compliance with company policies and regulatory requirements. This role also involves training and mentoring junior kitchen team members, helping to improve workflow, and contributing to a positive, efficient, and collaborative work environment. The Sous Chef may participate in menu development, special events, and cost-control initiatives to support the restaurant's overall performance.

Qualifications

• Strong culinary skills in a variety of cuisines.
• Experience in kitchen operations, including staff supervision, scheduling, and coordination during peak service hours.
• Knowledge of food safety, sanitation, and hygiene standards, with the ability to implement and monitor best practices.
• Ability to manage inventory, support purchasing, and assist with food cost control and wastage reduction.
• Effective leadership, communication, and interpersonal skills to guide and mentor diverse kitchen teams.
• Proven ability to work in a high-volume, fast-paced restaurant or hotel environment, preferably in buffet or multi-cuisine concepts.
• Relevant culinary education, certification, or apprenticeship is highly preferred; equivalent professional experience will be considered.
• Flexibility to work shifts, weekends, and holidays as required by restaurant operations.