Sous Chef

Executive search firm Monroe Consulting Group is recruiting on behalf of an entertainment company. Our client is looking for a Sous Chef (Pre-Opening) to manage and supervise the overall kitchen operations, as well as train, motivate, and develop the kitchen team in accordance with international hotel and restaurant standards. This is a full-time, onsite position with a shifting schedule, and the work location will be in Pasay City.

Job Responsibilities:

• Lead and motivate the kitchen team.
• Support efficient kitchen operations and improve procedures.
• Conduct daily staff briefings and communicate daily specials, launches, VIP events, and reservations.
• Ensure compliance with health, safety, fire, licensing, and HACCP standards.
• Maintain food quality, consistency, flavor, freshness, and proper portioning.
• Ensure food is served at the proper temperature and meets brand standards.
• Check daily mise en place, kitchen equipment, food items, and department cleanliness.
• Follow FIFO and standardized recipes.
• Manage food cost, labor budget, kitchen supplies, energy, utensils, and inventory.
• Manage Wet & Dry goods storage.
• Control purchasing and improve food cost without compromising quality.
• Plan and supervise menu implementations and maintain proper documentation.
• Monitor 86 items, critical items, and daily specials.
• Support menu development, new products, and service improvements.
• Coordinate effectively with other departments.
• Handle administrative work, documentation, and computer-based tasks.
• Train, guide, and evaluate kitchen staff.
• Make fair and balanced decisions.
• Perform other duties assigned by the Executive Sous Chef

Key job qualifications include: 

• Strong culinary and hotel/restaurant industry knowledge.
• 5–8 years of experience as a Sous Chef or in a similar position.
• Experience in Asian, Western, Filipino, Italian, Spanish, Mexican, Mediterranean, Japanese, Baking, Pastry, or International cuisine.
• Basic knowledge of HACCP, food handling, and food safety standards.
• College graduate, Culinary graduate, or college-level education.
• Computer literate with administrative and documentation skills.
• Knowledge of menu planning, menu engineering, banqueting, and à la carte operations.
• Knowledge of purchasing and food cost control.
• Experience in recipe development and research.
• Strong leadership and people-management skills.
• Able to manage kitchen operations and take over in the absence of the Sous Chef.
• Knowledge of modern culinary techniques.
• Professional, flexible, and able to work under pressure.
• Good moral character and a pleasant personality.
• Strong communication and interpersonal skills.