Sous Chef/Site Lead

Key Responsibilities:

1. Kitchen Operations & Meal Service Execution

• Direct and supervise daily kitchen operations, station preparation (mise en place), and food execution across designated outlets (e.g., Main Kitchen, Banquets, All-Day Dining, Specialty Restaurant).
• Act as the primary Expeditor during busy meal periods—checking every plate for taste, quality, portion size, temperature, and visual presentation before it leaves the kitchen pass.
• Step onto the cooking line to cook or assist during high-volume periods, large banquet functions, or staff shortages.

2. Culinary Leadership & Staff Management

• Manage, mentor, and schedule the kitchen brigade—including Chefs de Partie (CDP), Demi Chefs, Commis (Levels 1, 2, and 3), and kitchen interns (OJT students).
• Conduct daily preshift briefings (preshift meetings) to review guest counts, VIP arrivals, special dietary requests, daily specials, and operational focus points.
• Train junior cooks on knife skills, station setup, cooking techniques, standardized recipe compliance, and food plating techniques.

3. Food Costing, Inventory & Purchasing

• Assist the Executive Chef in developing standard recipe cards (SRCs), yield tests, food cost calculations, and seasonal menu changes.
• Monitor raw ingredient usage, kitchen waste, trim loss, and spoilage to keep the department's food cost percentage within target budgets.
• Conduct weekly or monthly physical inventory audits across walk-in chillers, freezers, and dry store rooms.

4. Food Safety, HACCP & Hygiene Standards

• Strictly enforce HACCP (Hazard Analysis Critical Control Point) systems, local sanitary regulations, and international hotel food safety protocols.
• Conduct daily hygiene inspections of workstations, cooking appliances, refrigeration temperatures, holding equipment, and food storage labeling (implementing strict FIFO protocols).
• Coordinate with the Stewarding Department to ensure dishwashing, heavy kitchen equipment sanitation, and kitchen floor/drain cleaning meet high standards.

Position Requirements in the Philippines:

1. Education

• Bachelor’s degree in Culinary Arts, Hospitality Management (BSHM), or a diploma from an accredited culinary institution; TESDA Cookery NC II / NC III / NC IV certification is highly preferred.

2. Work Experience

• Minimum 4–6 years of culinary experience in 4- or 5-star hotels or high-volume commercial restaurants, with at least 2 years in a supervisory role (e.g., Chef de Partie or Junior Sous Chef).

3. Mandatory Permits

• Valid Green Health Certificate / Sanitary Permit (Food Handler) issued by the local municipal or city health office (LGU).

4. Technical & Leadership Skills

• Mastery of multi-cuisine cooking techniques, high-volume banquet production, food cost analysis, menu planning, roster scheduling, and strong crisis-management skills during peak service hours.

5. Language Skills

• Excellent verbal and written communication skills in Filipino and English for team leadership and inter-departmental coordination (F&B, Purchasing, Stewarding, Sales).

6. Work Schedule

• Requires high flexibility—working long hours, split shifts, late nights, early mornings, weekends, and peak holiday seasons (e.g., Christmas/New Year galas).