611 Sous Chef jobs in the Philippines

Job Descriptions:

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.

Qualifications:

• Bachelor's degree in culinary science or relevant field.
• A minimum of 2 years' experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills

Job Type: Full-time

Benefits:

• Flexible schedule
• Staff meals provided

Work Location: In person

Title: Sous Chef - Makati

Long Description

He/ She will be responsible for the day-to-day culinary operations in the kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. Plans, implements, and monitors production systems (stock levels, ordering and receiving of items). Assumes the role of cost controlling and maintaining food cost. Responsible for overall management and implementation of production (FSC, Food safety standards, etc) and quality standards, policies, and procedures in the kitchen. He is also responsible for providing excellent customer experience by consistently providing highest-quality food/menu choices thus achieving profitability thru customer engagement, sales achievement, process improvement, and inventory management. The sous chef leads the management and training of new personnel, scheduling staff work hours, and doing performance reviews.

Job Qualifications

• Graduate of Culinary Science or related field; Hotel and Restaurant Management, Hotel, Restaurant & Institution Management, Hospitality Management, or any hospitality, food & beverage service management related course
• Preferably with at least 5 years of experience in the same capacity in the F&B industry
• Well versed in hotel Restaurant operations
• Must be up to date with new trends available in the market
• In-depth knowledge in P&L Report
• Has a passion for Food & Beverage
• Enjoys interacting with people
• Communicates and writes with fluency in English (and local language)
• Willing to work shifts
• Must have experience working in either a luxury restaurant or a 5 star hotel environment
• Must be a friendly, helpful and trustworthy leader
• Able to engage with restaurant guests
• A self-starter and can drive the team to optimize business revenues
• Solution-driven and able to work in a fast paced environment
• FCJB Foods Inc., the hiring entity, is a wholly owned subsidiary of Jollibee Foods Corporation.

Shangri-La Mactan, Cebu

Nestled amidst 13 hectares of lush greenery, landscaped gardens and with a 350-meter white-sand beach, Shangri-La Mactan, Cebu is a multi-faceted leisure destination that provides a compelling mix of luxury relaxation and wellness, lively entertainment, and exciting recreational activities. Guests can savour beach-side luxe within its spacious rooms and suites, along with enticing wining and dining options.

The well-loved 5-star resort takes pride in its delectable cuisine, exciting room promotions, their genuine Asian hospitality and Shangri-La signature service, for that long-awaited tropical getaway.

We are looking for a Sous Chef (All Day Dining/Room Service).

As a Sous Chef (All Day Dining/Room Service), we rely on you to:

• Support daily menu planning and design
• Ensure a high quality of food & beverage is provided at all times
• Assist in supervising the daily operation of the kitchen
• Maximise profitability for the outlet
• Support the Executive Chef on daily operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Communicates with fluency in English (and the local language)
• Must have experience with either a luxury restaurant or a 5* hotel environment
• Has management experience would be advantageous
• Always aware of latest market trends and industry updates
• Enjoys being challenged
• Displays curiosity and takes time to learn and understand new culinary trends

If you are the right person, what are you waiting for? Click the apply button now

Job Title: Sous Chef

Location: Gordon Ramsay Fish & Chips and Street Burger, Mactan Cebu

Reports To: Head Chef / Executive Chef

Job Summary:

The Sous Chef plays a critical role in supporting the Head Chef in managing daily kitchen operations. This position is responsible for maintaining the highest food quality, ensuring consistency in taste and presentation, managing kitchen staff, and upholding the brand standards of Gordon Ramsay restaurants. The Sous Chef will assist in the launch and setup of kitchen operations for both Fish & Chips and Street Burger concepts in Cebu.

Key Responsibilities:

Assist the Head Chef in overseeing daily kitchen operations across both concepts (Fish & Chips and Street Burger).

Ensure strict compliance with food safety, hygiene, and sanitation standards.

Execute recipes with precision and maintain consistent food quality and presentation in line with Gordon Ramsay brand expectations.

Train and supervise kitchen staff, ensuring they follow proper preparation and cooking techniques.

Monitor kitchen inventory and coordinate with procurement for stock replenishment.

Assist in creating prep lists and ensuring all mise en place is ready for service.

Maintain a clean and organized kitchen, ensuring all equipment is properly maintained.

Handle kitchen operations in the absence of the Head Chef.

Contribute to menu planning, specials, and new product development when required.

Support cost control measures and help reduce food wastage.

Qualifications:

Proven experience as a Sous Chef or Senior Chef de Partie in a high-volume, quality-driven kitchen.

Culinary degree or relevant professional certification preferred.

Knowledge of British casual fare, street food, and fast-casual kitchen operations is an advantage.

Strong leadership, communication, and organizational skills.

Ability to work under pressure and lead a diverse team.

Willingness to work flexible shifts, including weekends and holidays.

Passionate about food quality, guest satisfaction, and kitchen excellence.

Job Types: Full-time, Permanent, Fresh graduate

Pay: Php40, Php45,000.00 per month

Benefits:

• Additional leave
• Health insurance
• Opportunities for promotion
• Promotion to permanent employee

Work Location: In person

manage the kitchen staff, oversee food preparation, and ensure that food meets the high standards set by the head chef. Sous chefs also play a role in menu planning, inventory management, and even staff training. Here's a more detailed breakdown of their responsibilities:1. Assisting the Head Chef:

• Supervising the kitchen staff:Sous chefs delegate tasks, oversee food preparation at each station, and ensure that all dishes meet the head chef's standards.
• Managing kitchen operations:They help organize the workflow, ensuring smooth service and efficient production.
• Maintaining food quality:They monitor food preparation, presentation, and taste, ensuring consistency and adherence to established recipes.
• Stepping in when needed:Sous chefs are skilled cooks who can step into any station in the kitchen, especially when staff are absent or during busy periods.

• Collaborating on menu development:They may assist in creating new dishes, testing recipes, and refining existing menu items.

• Managerial Tasks:

• Inventory management:They track inventory, order supplies, and ensure ingredients are fresh and properly stored.

• Staff training and development:They train new kitchen staff, ensuring they understand procedures, hygiene standards, and food safety regulations.
• Scheduling and staffing:They may assist with creating staff schedules and managing shift assignments.

• Ensuring food safety and hygiene:They maintain a clean and organized kitchen environment, adhering to health and safety regulations.

• Leadership and Communication:

• Strong communication skills:Sous chefs need to effectively communicate with the head chef, kitchen staff, and potentially front-of-house staff (like servers).

• Leadership qualities:They need to be able to motivate and guide the kitchen team, fostering a positive and productive work environment.
• Problem-solving:They need to be able to troubleshoot issues that arise during service and make quick decisions to maintain smooth operations.

Qualifcations:

• Graduate in Culinary or Hospitality related course.

• At least 1-2 years of expercience as a Sous Chef or

• Strong background in Chef de Partie Pisitions.

Job Types: Full-time, Permanent

Pay: Php Php700.00 per day

Benefits:

• Flextime
• Opportunities for promotion
• Paid training
• Pay raise

Ability to commute/relocate:

• Baguio: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• Bachelor's (Preferred)

Work Location: In person

Qualifications:

• Education: Bachelor's Degree in Hospitality or Diploma in Culinary Arts or related field of study
• Experience 1: At least 2-5 years in a supervisory role in fine dining or hospitality.
• Experience 2: 2–5 years in a professional kitchen in fine dining or hotel/resort setting
• Experience 3: Familiar with Hospitality Systems e.g. POS systems
• Skills: Good leadership and teamwork o Strong customer service o Clear communication

Organized and reliable

• Certifications: Food safety certificate (like ServSafe) may be needed
• Personal Traits: Calm under pressure, Pays attention to details, Can solve problems quickly

Job Description:

• Assist in menu planning and food preparation
• Supervise kitchen staff and delegate task
• Monitor cleanliness and organization of kitchen areas
• Handle customer complaints and resolve food issues
• Schedule shifts and manage employee attendance
• Train new staff and conduct ongoing performance evaluations
• Communicate with kitchen staff for smooth food service flow
• Maintain inventory of kitchen supplies and reorder as needed
• Ensure kitchen cleanliness and food safety compliance
• Assist in budget planning and cost control

We're Hiring – Sous Chef

Location: Boracay Island, Philippines

Position: Sous Chef

Type: Full-time

We are looking for a passionate and skilled Sous Chef to join our culinary team in Boracay. The Sous Chef will assist the Executive Chef in managing daily kitchen operations, ensuring high standards of food preparation, presentation, and service.

Key Responsibilities:

• Assist the Executive Chef in menu planning, recipe development, and food costing.
• Supervise and train kitchen staff, ensuring consistent quality and efficiency.
• Oversee food preparation and presentation to maintain the highest standards.
• Ensure compliance with food safety, sanitation, and workplace safety protocols.
• Monitor inventory, order supplies, and minimize waste.
• Step in and manage the kitchen in the absence of the Executive Chef.

Qualifications:

• Proven experience as a Sous Chef or in a similar culinary leadership role.
• Strong knowledge of various cooking methods, ingredients, and international cuisines.
• Excellent leadership and communication skills.
• Ability to work under pressure in a fast-paced environment.
• Willingness to be assigned in Boracay.

What We Offer:

• Competitive salary and benefits package
• Accommodation and meals provided
• Opportunity to work in a world-class island destination
• Career growth and development in a dynamic hospitality group

Interested applicants may send their resume to with the subject line: Application – Sous Chef (Boracay)

Job Type: Full-time

Work Location: In person

Company Description
Welcome to South Palms Resort and Spa Panglao-MGallery, where Bohol's natural beauty, rich heritage, and warm hospitality come together in a truly exceptional luxury retreat. As the first MGallery resort in the Philippines, we offer a refined yet authentic island experience, inviting you to unwind, explore, and reconnect.

Wake up to stunning ocean views, savor the finest local and international flavors, and immerse yourself in cultural and wellness experiences designed to inspire and rejuvenate. From hands-on activities at South Farms, where nature and tradition thrive, to tranquil spa treatments and unforgettable beachfront dining, every moment is crafted with care.

At South Palms Resort and Spa Panglao, we bring Bohol's spirit to life through thoughtful experiences and genuine hospitality. Your story begins here.

Job Description

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Sous Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.
• Monitor daily kitchen food and product requirements and advise Director of Culinary of these well in advance.
• Monitor food ppreparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.

Qualifications

• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors.
• Has the ability to work autonomously.
• Has the ability and willingness to undertake further development.
• Appreciates and maintains an effective outlet for stress.
• An understanding of luxury guest expectations.

Additional Information

Belong in a place where you can be yourself and love what you do. Join our hotel community and we will support you to realise your true potential. You will be part of a team where everyone's contribution is valued. And we will empower you to bring ideas to elevate our services, creating personalised experiences for guests. Help them to feel special, and we will do the same for you.

When you become one of our Heartists, you will also be a member of the Accor group with all the benefits that brings. The ALL Heartists program is the benefits program dedicated to Accor Heartists. It provides employees with the opportunity to enjoy memorable experiences throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping…).

SOUS CHEF:

The Sous Chef plays a key leadership role in the kitchen, working closely with the Executive Chef to plan, organize, and oversee food preparation and service. This position ensures that all dishes meet the restaurant's standards of quality, consistency, and presentation, while supporting smooth kitchen operations and mentoring junior staff.

Key Responsibilities

• Assist the Executive Chef in menu planning, costing, and recipe development.
• Supervise daily kitchen operations, ensuring food quality, consistency, and timely service.
• Train, mentor, and motivate kitchen staff, fostering a positive and efficient work environment.
• Monitor inventory levels, order supplies, and manage stock rotation to minimize waste.
• Ensure compliance with food safety, sanitation, and occupational health standards.
• Maintain high standards of cleanliness and organization in all kitchen areas.
• Step in to lead the kitchen in the absence of the Executive Chef.
• Collaborate with front-of-house staff to ensure smooth service and customer satisfaction.

Qualifications & Skills

• Proven experience as a Sous Chef, Chef de Partie, or similar role in a professional kitchen.
• Strong culinary skills and knowledge of various cooking techniques, cuisines, and food trends.
• Leadership abilities with excellent communication and organizational skills.
• Ability to work under pressure and maintain composure in a fast-paced environment.
• Solid understanding of food safety and hygiene regulations.
• Culinary degree or relevant certification is a plus.
• Willing to be assigned in Calatagan, Batangas.

Job Types: Full-time, Permanent

Benefits:

• Employee discount
• Paid training
• Staff meals provided

Work Location: In person