Sous Chef

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.