Executive search firm Monroe Consulting Group is recruiting on behalf of an entertainment company. Our client is looking for a Sous Chef (Pre-Opening) to manage and supervise the overall kitchen operations, as well as train, motivate, and develop the kitchen team in accordance with international hotel and restaurant standards. This is a full-time, onsite position with a shifting schedule, and the work location will be in Pasay City.

Job Responsibilities:

Lead and motivate the kitchen team.
Support efficient kitchen operations and improve procedures.
Conduct daily staff briefings and communicate daily specials, launches, VIP events, and reservations.
Ensure compliance with health, safety, fire, licensing, and HACCP standards.
Maintain food quality, consistency, flavor, freshness, and proper portioning.
Ensure food is served at the proper temperature and meets brand standards.
Check daily mise en place, kitchen equipment, food items, and department cleanliness.
Follow FIFO and standardized recipes.
Manage food cost, labor budget, kitchen supplies, energy, utensils, and inventory.
Manage Wet & Dry goods storage.
Control purchasing and improve food cost without compromising quality.
Plan and supervise menu implementations and maintain proper documentation.
Monitor 86 items, critical items, and daily specials.
Support menu development, new products, and service improvements.
Coordinate effectively with other departments.
Handle administrative work, documentation, and computer-based tasks.
Train, guide, and evaluate kitchen staff.
Make fair and balanced decisions.
Perform other duties assigned by the Executive Sous Chef

Key job qualifications include:

Strong culinary and hotel/restaurant industry knowledge.
5-8 years of experience as a Sous Chef or in a similar position.
Experience in Asian, Western, Filipino, Italian, Spanish, Mexican, Mediterranean, Japanese, Baking, Pastry, or International cuisine.
Basic knowledge of HACCP, food handling, and food safety standards.
College graduate, Culinary graduate, or college-level education.
Computer literate with administrative and documentation skills.
Knowledge of menu planning, menu engineering, banqueting, and à la carte operations.
Knowledge of purchasing and food cost control.
Experience in recipe development and research.
Strong leadership and people-management skills.
Able to manage kitchen operations and take over in the absence of the Sous Chef.
Knowledge of modern culinary techniques.
Professional, flexible, and able to work under pressure.
Good moral character and a pleasant personality.
Strong communication and interpersonal skills.