Executive Sous Chef at Filinvest Group

Baguio, Cordillera Administrative Region, Philippines -

Full Time

Start Date

Immediate

Expiry Date

26 Sep, 26

Salary

0.0

Posted On

28 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Kitchen Management, Menu Development, Food Cost Control, Inventory Management, Food Safety and Sanitation, Staff Training, Recipe Standardization, Quality Control, Customer Relationship Management, Labor Cost Management, Kitchen Design Planning, SOP Implementation, Pastry Production, Staff Scheduling, Procurement Coordination

Industry

Hospitality

Description

FILINVEST COMPANY: GRAFIK PINE HOUSE BAGUIO POSITION SUMMARY: In accordance with the policies, procedure and standards of Chroma Hospitality and Grafik Pine House Baguio, as the Executive Sous Chef, you are the second-in-command in the kitchen, supporting the Executive Chef in managing kitchen operations, supervising staff, and ensuring the preparation and presentation of high-quality food. You are responsible for overseeing the day-to-day operations of the kitchen, ensuring that everything runs smoothly during service. As the kitchen leader you play a key role in ensuring kitchen cleanliness, quality control, and staff training. In coordination with the Executive Chef, you are responsible for overseeing and maintaining the integrity of the hotel's recipe management systems, ensuring accuracy in recipe costing, standardization, and compliance with brand guidelines. This includes regularly updating recipes, monitoring ingredient costs, and ensuring that portioning and preparation standards are consistently followed across all outlets. You will work closely with the F&B Service and procurement teams to optimize food costs while maintaining quality, and will leverage the system to drive efficiency, minimize waste, and enhance overall operational performance. SCOPE AND RESPONSIBILITIES 1. Culinary Arts and Techniques - Ability to understand and perform techniques necessary in the kitchen. Collaborate with the Executive Chef in creating and modifying the menu, offering suggestions based on seasonal ingredients, trends, and customer preferences. Help in creating new recipes, testing them, and ensuring consistency in their preparation and presentation. Ensure all recipes are followed accurately to maintain consistent quality across all dishes. Assist the Executive Chef in managing kitchen operations, including food preparation, cooking, and presentation. Supervise kitchen staff and ensure proper execution of dishes during service. Oversee food preparation and ensure that dishes are prepared on time, following the restaurants standards. Ensure that food production stays organized and that all kitchen stations are working efficiently. 2. Food Quality - Ability to execute quality pastry products Monitor food quality, ensuring that dishes are prepared according to recipes and meet the restaurants standards for taste, presentation, and portion size. Conduct regular checks on food inventory and the quality of ingredients, ensuring they meet standards before use. Assist with menu planning and suggest changes or improvements based on customer feedback and ingredient availability. Conduct regular taste tests and checks to ensure consistency in flavor and presentation. 3. Inventory & Cost Control- Ability to execute strategies or methods that controls costs in the kitchen Assist in inventory management and ordering of kitchen supplies, including food, kitchen tools, and equipment. Ensure that stock levels are maintained, and ingredients are ordered in a timely manner to avoid shortages. Monitor the storage of ingredients to ensure proper stock rotation and compliance with food safety regulations. Keep accurate records of ingredient usage, waste, and inventory levels. Help manage food costs by ensuring that ingredients are used efficiently and waste is minimized. Contribute to cost control efforts by ensuring portion control and maintaining a consistent level of production. Monitor and control labor costs by managing staff schedules and labor allocation. 4. Operation of Equipment- Ability to know and understand the use of equipment and maximize their usage You will do the overall planning of kitchen design to ensure space is maximized & safety Create & implement SOPs on the proper usage of all kitchen equipment Continuous updating and improvement to ensure all kitchens are operating at full capacity 5. Food Safety and Sanitation - Ability to ensure that food being served is up to standard for safety and sanitation Ensure that the kitchen adheres to all health and safety regulations, including food safety and sanitation standards. Supervise and ensure that kitchen staff maintain a clean and organized work environment. Monitor kitchen equipment to ensure it is functioning properly and maintain cleanliness in all areas. Handle food waste properly and ensure efficient use of ingredients to minimize waste Can do random food safety audit and give sanction in case standards are not being followed Co-creates new food safety and sanitation procedures for the benefit of the organization together with the Executive Chef and corporate office 6. Organization - Ability to organize kitchen procedures and processes necessary for task completion You will recommend and approve departmental process that eases the execution of all positions Approves overall planning & execution of events of property Creates a standardized step for the formation and creation of innovative recipes Meets regularly with the Executive Chef and Director of Food & Beverage to understand what is to be achieved. Works closely with Purchasing Department to ensure ingredients are of consistent quality. Makes frequent inspection trips during the day through all kitchens to observe condition, method and progress of production and service. 7. Customer Handling - Ability to relate with customers that allows their needs to be addressed You will make effective strategies and SOPs of handling customer concerns based on informed decisions and guest experience. Handles communications or solutions that needs legal action Initiates regular proactive sessions on customer touchpoints to know more about customers Handles VVIP guests concerns Daily reviews guest comments / feedback and identifies their needs. Goes out to service area to meet guests and solicit feedback on quality of food and presentation. 8. Human Capital Oversees staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability. Interviews applicants for Kitchen positions, and decides on appropriate action Train junior staff and kitchen assistants, providing guidance on proper techniques and kitchen safety. Foster a positive working environment where staff can learn and grow professionally. Monitor the performance of staff and provide constructive feedback for improvement. Regularly solicits feedback from supervisors on performance of individual staff, and / or personally observes staff performance. Provides Kitchen Managers & Supervisors with feedback on performance in a constructive manner. Identifies training needs of staff and coordinates conduct of appropriate training or conducts the training himself to respond to that need in a timely manner. Conducts training for Supervisors as well as general staff. Personally, drives training and development for whole division. 9. OTHER DUTIES COMPANY POLICIES and PROCEDURES: Adheres to the provisions outlined in the Employee Handbook, Disciplinary Code and Rules and Regulations. ATTENDANCE: Adheres to the set procedures for attendance and timekeeping. COMMUNICATIONS: Attends meetings as required. LOST and FOUND: Fully aware of and comply with Lost and Found procedures at all times. EMERGENCY RESPONSE: Possesses full knowledge of emergency procedures and ensures all staff are aware them at all times. GROOMING and HYGIENE: Adheres to specified hygiene and personal appearance standards of the Resort. ENVIRONMENTAL AWARENESS: Is fully aware of and complies with the Resorts Environmental Policy and established rules and guidelines. GUIDING PRINCIPLES: Practices the Guiding Principles in day-to-day interaction Performs such other functions as may be delegated by management from time to time 10. GENERAL RESPONSIBILITIES Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance. Performs all duties and responsibilities in a timely and efficient manner in accordance with established Resort policies and procedures to achieve the overall objectives of this position. Prepares reports as necessary to develop a more informative database for improved Management decision-making and critical evaluation of work activities. Maintains a favorable working relationship with all other Resort employees to foster and promote a cooperative and harmonious working climate. At all times, projects a favorable image of Grafik Pine House Baguio to the public. -Performs any other duties and tasks that may be assigned by immediate superiors from time to time. QUALIFICATIONS: Culinary Degree or related experience of a minimum of 5 years in a resort hotel Institutional diploma or certification for specializations A minimum of 10 years' experience and at least 5 years international assignment Knowledge and familiarity of local Cordilleran cuisine will be a great advantage.

Responsibilities

Acts as the second-in-command to the Executive Chef, overseeing daily kitchen operations, staff supervision, and food quality control. Responsible for recipe management, cost optimization, and ensuring strict adherence to food safety and sanitation standards.