Sous Chef
# Sous Chef **Gordon Ramsay Fish & Chips and Street Burger** · Pasay · `On-site` 🕒 **Статус:** *Опубликовано: 6 дней назад* · *Источник: Indeed* --- ### About the Role Job Title: Sous Chef Location: VMX Private Club Reports To: Head Chef Job Summary: The Sous Chef is the second-in-command of the kitchen, managing daily culinary operations and supervising kitchen personnel. This role ensures consistent, high-quality food execution aligned with the club's premium positioning. Operating in a fast-paced, late-night environment, they support private dining, VIP reservations, and special events while upholding strict safety, sanitation, and inventory standards. Key Responsibilities: A. Kitchen Operations & Service Management - Manage daily kitchen operations and assume full authority in the Executive Chef’s absence - Monitor cross-station activities to minimize order turnaround times during late-night rushes - Lead pre-shift meetings to communicate reservation volumes, VIP counts, and service priorities - Collaborate with the Floor Manager, service team, and VIP hosts for seamless food delivery - Enforce strict closing procedures, including breakdown, sanitization, food storage, and next-shift prep B. Food Quality, Menu Execution, & Presentation - Conduct final checks on taste, portion size, temperature, and plating aesthetics at the pass - Collaborate with the Executive Chef to design and test premium platters and late-night snacks - Direct the precise communication and preparation of special dietary and allergy requests - Review guest complaints and returned dishes to implement immediate quality fixes C. VIP Dining, Private Events, & Guest Experience - Oversee culinary execution for private bookings, corporate functions, and product launches - Maintain absolute confidentiality regarding high-profile guest identities and preferences - Predict production needs for high-volume event nights to prevent service bottlenecks D. Food Cost Control, Inventory, & Waste Management - Monitor portion sizes, recipe yields, and compliance to meet financial targets - Supervise daily and monthly inventory counts, food cost tracking, and wastage reporting - Inspect incoming supplier deliveries for freshness, accurate quantity, and packaging integrity - Investigate stock variances and report unusual consumption or shrinkage to the Executive Chef E. Food Safety, Sanitation, & Regulatory Compliance - Maintain strict compliance with local health regulations and food safety policies kitchen-wide - Verify temperature tracking logs, allergy labels, storage segregation, and FIFO rotation - Conduct routine checks of dry storage, walk-ins, and workstations for audit readiness - Isolate unsafe products immediately and resolve equipment or safety hazards promptly F. People Management, Training, & Development - Direct culinary personnel, monitor productivity, and track attendance and grooming standards - Train the brigade on approved recipes, plating standards, and safe equipment operation - Provide continuous constructive feedback and identify development needs for team members - Resolve minor workplace issues directly and escalate major policy breaches to HR G. Equipment, Facilities, & Workplace Organization - Ensure the proper utilization, deep cleaning, and security of all kitchen assets - Flag damaged or defective machinery and coordinate repairs with the Engineering team - Maintain an organized back-of-house flow to support safe movement and rapid output - Monitor utility usage to reduce unnecessary water and electricity consumption H. Administration, Reporting, & Coordination - Submit accurate inventory logs, food safety checklists, and incident reports on schedule - Coordinate logistics with Purchasing, Cost Control, Finance, and Engineering departments - Participate in menu planning sessions and escalate operational risks to upper management - Protect proprietary club records, confidential cost structures, and signature recipes Qualifications & Requirements: Educational Background - Graduate of Culinary Arts, Hotel and Restaurant Management, Hospitality Management, or a related field is preferred - Equivalent professional culinary training with extensive, verifiable practical experience Work Experience & Leadership - Minimum of 3 to 5 years of progressive experience in professional kitchen operations within hotels, upscale restaurants, premium bars, private clubs, or high-volume hospitality venues - Required 1 to 2 years of active supervisory or team leadership experience managing a brigade or shift - Proven experience in VIP dining, private events, premium sharing menus, or late-night food service operations is strongly preferred - Core competency in inventory management, recipe costing, kitchen scheduling, and food safety regulations is required Technical Competencies - Strong knowledge of food preparation, cooking techniques, kitchen station operations, and plating standards - Understanding of food costing, portion control, inventory management, and waste reduction - Knowledge of food safety, sanitation, allergen management, and proper food storage - Ability to interpret recipes, production sheets, inventory records, and kitchen operating reports - Familiarity with kitchen equipment, maintenance procedures, and workplace safety practices - Ability to plan and execute food production for regular service, private functions, and high-volume operating periods Working Conditions - The position operates in a fast-paced club environment where food service may extend into late-night or early-morning hours. - The role requires prolonged standing, frequent movement, and regular exposure to heat, kitchen equipment, and food preparation environments. - The Sous Chef must be available to support peak business periods, special events, VIP reservations, and other operational requirements according to the approved work schedule. - Compliance with prescribed uniforms, grooming standards, food safety requirements, and workplace safety procedures is mandatory. - The position requires close coordination with the culinary team, front-of-house personnel, and other departments to ensure seamless operations. Pay: Php40,000.00 per month Benefits: - Additional leave - Employee discount - Free parking - Health insurance - On-site parking - Opportunities for promotion - Promotion to permanent employee - Staff meals provided Application Question(s): - How soon can you start? Work Location: In person
Наблюдалась 2026-10-20, впервые 2026-10-13, источник — Indeed.