Sous Chef (La Loca)

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.