Sous Chef

Location: Ortigas Avenue, Pasig City

Schedule: Monday to Friday (6:00 AM – 3:00 PM / 3:00 PM – 12:00 AM)

Work Setup: Onsite

Salary: 40,000

Job Summary

We are seeking an experienced Sous Chef to oversee kitchen operations during assigned shifts and ensure food production activities meet company and hospital standards. The successful candidate will supervise kitchen staff, coordinate with dietitians and support teams, and ensure compliance with food safety, sanitation, and infection control procedures. This role plays a key part in maintaining high-quality food service within a hospital environment.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, HRM, or a related field preferred

• 3–5 years of kitchen supervisory experience in hospital, hotel, catering, commissary, or institutional food service operations

• Strong knowledge of large-scale food production and therapeutic meal preparation

• Food Safety and Sanitation Certification (Required)

• Culinary or Kitchen Management Certification (Required)

• Knowledge of HACCP, GMP, sanitation standards, and infection control procedures

• Strong leadership, communication, and team management skills

• Ability to work efficiently in a fast-paced environment while maintaining food quality and safety standards

• Basic computation skills for portioning, costing, inventory monitoring, and production planning

Duties and Responsibilities

• Assist the Executive Chef and Executive Sous Chef in managing daily kitchen and food production operations

• Supervise Chef de Partie, cooks, and food preparation staff during assigned shifts

• Ensure meals are prepared according to approved menus, therapeutic diet requirements, and portion standards

• Monitor food quality, presentation, consistency, and compliance with food safety standards

• Coordinate with Dietitians regarding patient dietary requirements and special meal requests

• Enforce compliance with HACCP, GMP, sanitation standards, and hospital infection control policies

• Monitor food wastage, inventory usage, stock requirements, and production schedules

• Conduct kitchen inspections and ensure proper food handling, storage, and preparation procedures

• Provide coaching, training, and performance guidance to kitchen personnel

• Assist in menu implementation, production planning, audits, inspections, and quality assurance activities