• Ensure high standards of food production and presentation at all times.
• Report directly to the Executive Chef and supervise all kitchen staff.
• Mentor students and on-the-job trainees.
• Efficiently manage kitchen resources, including materials and energy usage.
• Oversee the storage and care of kitchen materials and ingredients.
• Consistently enforce strict health and hygiene regulations and resolve any kitchen-related issues.
• Promote employee motivation, satisfaction, and professional development.
  
  
  

• Minimum of 5 years of professional experience in a high-volume kitchen, preferably in a 5-star hotel or fine dining establishment.
• A degree or certification in Culinary Arts or a related field from a recognized culinary institution is preferred.
• At least 2-3 years of experience as a Sous Chef (Banquets), with specific expertise in banquets, catering, or large-scale event food production
• Extensive knowledge of international cuisine, banquet-style food preparation, and presentation.
• Ability to create, plan, and execute menus that cater to diverse guest preferences and event types.
• Organization skills
• Relationship skills
• Amenable to work in Muntinlupa City
  

Please refer to job description.