Job Summary
The Sous Chef supports the Head Chef in overseeing daily kitchen operations, ensuring the consistent preparation and presentation of high-quality food. This role supervises kitchen staff, maintains food safety and sanitation standards, assists in menu development, and helps manage inventory and kitchen costs. The Sous Chef plays a key role in maintaining operational efficiency while delivering an exceptional dining experience that complements the café and roastery concept.
Duties and Responsibilities
● Assist the Head Chef in managing day-to-day kitchen operations and ensuring smooth
service.
● Supervise, train, and support kitchen staff to maintain productivity and food quality
standards.
● Prepare, cook, and oversee the presentation of menu items according to established
recipes and specifications.
● Ensure consistency in food quality, portioning, taste, and presentation.
● Assist in menu planning, recipe development, and seasonal menu updates.
● Monitor inventory levels, coordinate with the Purchasing/Inventory Officer, and ensure proper stock rotation using FIFO.
● Help control food costs, minimize waste, and maintain kitchen efficiency.
● Ensure compliance with food safety, sanitation, and hygiene regulations.
● Inspect kitchen equipment and report maintenance or repair needs.
● Collaborate with front-of-house staff to ensure timely service and customer satisfaction.
● Assist in scheduling kitchen staff and monitoring daily performance.
● Perform other kitchen and operational duties as assigned by management.
Qualifications
● Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field.
● At least 3–5 years of professional culinary experience, with 1–2 years in a
supervisory role such as Chef de Partie, Junior Sous Chef, or Sous Chef.
● Proven experience assisting in daily restaurant or café kitchen operations, including food
preparation, production, workflow, and quality control.
● Strong knowledge of food safety, sanitation, proper food handling, inventory
management, and kitchen hygiene standards.
● Proven ability to lead, train, and supervise kitchen staff while maintaining consistent food
quality and operational standards.
● Experience in menu development, recipe standardization, food costing, and portion
control.
● Excellent organizational, communication, and leadership skills.
● Willing to work flexible hours, including weekends and holidays.
● Willing to work full-time on-site in Lipa, Batangas.
● Previous experience in a specialty café, restaurant, bakery, hotel, or roastery; direct
experience in a coffee-focused establishment is an advantage.
● Knowledge of specialty coffee, coffee-inspired dishes, and food pairings.
● Familiarity with purchasing procedures, supplier coordination, and kitchen cost control.
● Professional culinary certifications, barista training, or knowledge of coffee roasting
processes are an advantage but not required.
