Sous Chef

Filinvest F&B: HAY DINER

The Sous Chef  is a key leadership role in the kitchen, supporting the Executive Chef in the efficient daily operations of a Hay Diner. Responsible for overseeing food preparation, cooking, and presentation, the Sous Chef ensures that all dishes meet the highest quality and hygiene standards. In addition, they assist with menu development, manage inventory, and oversee the training and mentoring of kitchen staff and trainees. The Sous Chef also plays a vital role in maintaining cost control, ensuring proper storage and care of materials, and fostering a positive and motivated kitchen environment.

Key Responsibilities

• Ensure high standards of food production and presentation at all times.
  
• Report directly to the Executive Chef and supervise all kitchen staff.
• Mentor students and on-the-job trainees.
• Efficiently manage kitchen resources, including materials and energy usage.
• Oversee the storage and care of kitchen materials and ingredients.
• Consistently enforce strict health and hygiene regulations and resolve any kitchen-related issues.
• Promote employee motivation, satisfaction, and professional development.

Qualifications

• A degree or certification in Culinary Arts or a related field from a recognized culinary institution is preferred.
• At least 2-3 years of experience as a Sous Chef (Banquets), with specific expertise in banquets, catering, or large-scale event food production.
• Minimum of 5 years of professional experience in a high-volume kitchen, preferably in a 5-star hotel or fine dining establishment.
• Extensive knowledge of international cuisine, banquet-style food preparation, and presentation.
• Ability to create, plan, and execute menus that cater to diverse guest preferences and event types.
• Strong leadership and team management skills; capable of supervising and training kitchen staff effectively.
• Excellent time management and organizational abilities, especially during high-pressure service periods.
• Knowledge of food safety standards, HACCP, and proper sanitation practices.
• Creative, detail-oriented, and passionate about culinary innovation and quality.
• Willingness to work in Baguio City.