Sous Chef

Job Description • Manage all activities in the Kitchen, including food preparation and production, coordination schedules and management and training of kitchen staff in best cleanliness and sanitation practices. • Ensure efficient, cost-effective operation and profitability of food production. • Supervise and inspect all preparation and cooking equipment to ensure that they are kept clean, sanitary, and in perfect operating order. • Ensure that food products, presentation, and plating are of the highest quality, and prepared to serve in a timely manner. • Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications. • Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met. • Ability to problem-solve on the spot and give clear directions. Requirements • Ability to create and cook Authentic Philippines cuisine. • Formal culinary training or associate degree in culinary arts preferred. • Minimum 5 years cooking experience in a restaurant dining environment and experience in a culinary leadership role preferred. • Ability to communicate clearly with managers, kitchen and dinning room employees. • Possess Safe Food Handling Certification. • Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions. • Must have experience in calculating figures and amounts and preforming mathematical functions to meet the business needs.