Sous Chef

Website Jollibee Jollibee Group of Companies

About the job Sous Chef

The Sous Chef is responsible for the following:

  • Ensuring day-to-day culinary operations in the central kitchen/commissary.
  • Planning, implementing, and monitoring production systems (stock levels, ordering, and receiving of items).
  • Assuming the role of cost control and maintaining food costs.
  • Ensuring compliance of the central kitchen/commissary with overall management and implementation of production (FSC, food safety standards, etc.) and quality standards, policies, and procedures in the central kitchen/commissary.
  • Ensuring the highest-quality food/menu choices through product and process improvements, as well as inventory management.
  • Leading the management and training of new personnel, scheduling staff work hours, and conducting performance reviews.

Job Qualifications:

  • A graduate of Culinary Science, Hotel and Restaurant Management, or a related field.
  • Preferably with at least 5 years of experience in the same capacity in the baking and F&B industry.
  • Well-versed in baking facility operations.
  • Has a passion for Food & Beverage, specifically in breads and pastries.
  • Willing to work in shifts.
  • Solution-driven and able to work in a fast-paced environment.
  • Must be willing to work in the Santolan, Pasig.

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