Sous Chef

Company Description Philippine-based Vikings Group is the country's leading luxury buffet restaurant chain, known for its extensive selection of local and international cuisine. The group has grown rapidly and earned numerous awards both locally and internationally, reflecting its strong reputation in the food and beverage industry. To serve a wider range of guests, Vikings Group has launched multiple concept brands, including Niu by Vikings, Four Seasons Buffet and Hotpot, Nords Bread Hub, Tongyang Plus, The Alley by Vikings, Putien, and more. Each brand upholds the standards of Vikings Luxury Buffet while building its own identity and market presence. Team members join a dynamic, fast-paced environment with opportunities for growth across various concepts and locations.

Role Description This is a full-time, on-site Sous Chef role based in Bacolod. The Sous Chef will support the Head Chef in day-to-day kitchen operations, including supervising line cooks, overseeing food preparation, and ensuring consistent quality and presentation across all dishes. Responsibilities include monitoring inventory, coordinating with purchasing for stock replenishment, and helping manage food costs and waste. The role also involves training and coaching kitchen team members on recipes, safety, and sanitation standards, as well as assisting in menu execution and special events service. The Sous Chef collaborates closely with front-of-house teams to ensure smooth service during peak hours and an excellent guest experience.

Qualifications

• Experience in kitchen operations, including supervising staff, coordinating stations, and maintaining efficient service flow.
• Knowledge of food safety, sanitation standards, and regulatory compliance in a professional kitchen.
• Ability to manage inventory, control food costs, and minimize waste.
• Effective leadership, coaching, and communication skills, with the ability to collaborate across diverse teams.
• High attention to detail, adaptability under pressure, and strong time management skills during peak service hours.
• Previous experience as a Sous Chef, Junior Sous Chef, or senior line cook in a hotel, restaurant, or buffet setting is preferred.
• Relevant culinary education, certification, or apprenticeship is an advantage but not required if supported by strong practical experience.
• Willingness to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.