Sous Chef (La Loca) at Filinvest Group

Mabalacat, Pampanga, Philippines -

Full Time

Start Date

Immediate

Expiry Date

18 Sep, 26

Salary

0.0

Posted On

20 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Food Safety, HACCP, Culinary Leadership, Menu Planning, Food Costing, Inventory Management, Staff Training, Recipe Development, Portion Control, Waste Reduction, Team Management

Industry

Hospitality

Description

Filinvest Hotel: Quest Plus Conference Center Clark - La Loca The Sous Chef assists the Executive Chef in overseeing the daily operations of the kitchen, ensuring the consistent preparation of high-quality food, adherence to food safety standards, and efficient management of culinary staff. This role plays a key part in maintaining operational excellence, controlling food costs, and delivering exceptional dining experiences for guests at Quest Plus Conference Center Manila. Key Responsibilities Assist the Executive Chef in managing day-to-day kitchen operations and culinary team performance. Supervise food preparation and cooking activities to ensure quality, consistency, and timely service. Ensure compliance with food safety, sanitation, hygiene, and HACCP standards. Monitor food quality, portion control, presentation, and recipe adherence. Oversee kitchen staff scheduling, training, coaching, and performance development. Assist in menu planning, recipe development, and seasonal menu enhancements. Monitor food inventory levels and coordinate purchasing requirements to ensure adequate stock. Support cost control initiatives through proper food handling, waste reduction, and inventory management. Ensure all kitchen equipment is properly maintained and operational. Act as Kitchen-in-Charge in the absence of the Executive Chef and ensure smooth kitchen operations. Job Qualifications Graduate of Culinary Arts, Hotel & Restaurant Management, Hospitality Management, or any related field. At least 3–5 years of progressive culinary experience, with a minimum of 2 years in a supervisory or Sous Chef role. Strong knowledge of international and local cuisines, food preparation techniques, and kitchen operations. Experience in hotel, resort, banquet, or high-volume food service operations is preferred. Knowledge of food safety, sanitation, HACCP, and kitchen best practices. Proven leadership, team management, coaching, and training skills. Strong organizational, problem-solving, and time management abilities. Proficient in inventory control, food costing, menu planning, and waste management. Ability to work under pressure and manage multiple priorities in a fast-paced environment. Willing to work on shifting schedules, weekends, and holidays as required by operations.

Responsibilities

The Sous Chef assists the Executive Chef in managing daily kitchen operations and supervising the culinary team to ensure high-quality food preparation. The role focuses on maintaining food safety standards, controlling costs, and overseeing staff performance and scheduling.