SOUS CHEF
Dempsey Resource Management Inc.
KEY DUTIES AND RESPONSIBILITIES:
• Assist the Head Chef in planning, organizing, and supervising daily kitchen operations, mise en place, production, and service execution.
• Supervise kitchen team members during assigned shifts and help ensure that stations are properly staffed, organized, and prepared for service.
• Execute and monitor menu items in accordance with approved recipes, preparation methods, plating guides,
portion sizes, and quality standards.
• Support the Head Chef in training, coaching, and guiding kitchen staff; demonstrate proper techniques, discipline, teamwork, and safe work practices.
• Monitor food preparation and service timing, particularly during peak periods and flight-related rushes, to ensure timely and consistent execution.
• Check ingredient quality, freshness, storage, labeling, rotation, and handling; maintain compliance with food safety, sanitation, hygiene, and HACCP principles.
• Assist with inventory counts, requisitions, receiving checks, portion control, yield management, and minimizing spoilage, overproduction, and food waste.
• Help monitor food costs and report variances, shortages, quality concerns, equipment issues, and operational risks to the Head Chef promptly.
• Coordinate with the Head Chef and Restaurant Manager on menu availability, special requirements, service needs, and operational concerns.
• Support recipe testing, menu updates, and standardization of recipes and procedures in line with the collaborative culinary direction.
• Maintain a clean, organized, and audit-ready kitchen and ensure that equipment and work areas are used safely and properly.
• Help ensure readiness for airport operations, including adherence to applicable security procedures, limited
storage arrangements, and service timelines.
• Perform other reasonable duties related to kitchen operations as assigned by the Head Chef or management.
QUALIFICATIONS
• Relevant professional kitchen experience, preferably in a hotel, restaurant, or quality-focused food service operation; experience in a supervisory kitchen role is an advantage.
• Strong cooking skills, mise en place discipline, and ability to execute recipes and plating standards consistently.
• Ability to guide and coordinate kitchen team members while remaining hands-on during preparation and service.
• Working knowledge of food safety, sanitation, hygiene, safe food handling, and HACCP principles.
• Basic understanding of inventory control, portioning, yield, food waste, and food-cost management.
• Strong organization, time management, communication, and problem-solving skills; able to work effectively under pressure.
• Flexibility to work shifting schedules, including opening, mid, closing, weekend, and holiday shifts.
• Formal culinary training or equivalent practical experience preferred; relevant food safety certification is an advantage.
Work Location: Level 4, Airside, Pre-departure Area, NAIA Terminal 3, Pasay City
Employment Type Full-time, on-site
Work Schedule: 48 hours per week, six (6)-day workweek, shifting schedule; one-hour daily meal break excluded
Can start ASAP
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