Sous Chef
Sous Chef
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Salary Not Disclosed
1 Vacancy
Job Description
Filinvest F&B: HAY DINER
The Sous Chef is a key leadership role in the kitchen supporting the Executive Chef in the efficient daily operations of a Hay Diner. Responsible for overseeing food preparation cooking and presentation the Sous Chef ensures that all dishes meet the highest quality and hygiene standards. In addition they assist with menu development manage inventory and oversee the training and mentoring of kitchen staff and trainees. The Sous Chef also plays a vital role in maintaining cost control ensuring proper storage and care of materials and fostering a positive and motivated kitchen environment.
Key Responsibilities
- Ensure high standards of food production and presentation at all times.
- Report directly to the Executive Chef and supervise all kitchen staff.
- Mentor students and onthejob trainees.
- Efficiently manage kitchen resources including materials and energy usage.
- Oversee the storage and care of kitchen materials and ingredients.
- Consistently enforce strict health and hygiene regulations and resolve any kitchenrelated issues.
- Promote employee motivation satisfaction and professional development.
Qualifications
- A degree or certification in Culinary Arts or a related field from a recognized culinary institution is preferred.
- At least 23 years of experience as a Sous Chef (Banquets) with specific expertise in banquets catering or largescale event food production.
- Minimum of 5 years of professional experience in a highvolume kitchen preferably in a 5star hotel or fine dining establishment.
- Extensive knowledge of international cuisine banquetstyle food preparation and presentation.
- Ability to create plan and execute menus that cater to diverse guest preferences and event types.
- Strong leadership and team management skills; capable of supervising and training kitchen staff effectively.
- Excellent time management and organizational abilities especially during highpressure service periods.
- Knowledge of food safety standards HACCP and proper sanitation practices.
- Creative detailoriented and passionate about culinary innovation and quality.
- Willingness to work in Baguio City.
Employment Type
Full Time
