Sous Chef (Siargao Islands)

Sous Chef - Resort, Siargao

Job Overview:

• As a Sous in Siargao, you will play a crucial role in supporting the Head Chef in all aspects of kitchen management, from menu creation to staff supervision.
• Situated in the heart of Siargao, a renowned surf and travel destination, our kitchen caters to a diverse and international clientele, demanding a unique blend of local and Spanish international cuisines. Your creativity, culinary expertise, and leadership skills will ensure the highest quality of food production and contribute to our guests' exceptional dining experience.

Responsibilities:

1. Menu Development:

• Assist in the creation and regular updating of menus, incorporating seasonal ingredients, local culinary traditions, while also appealing to the tastes of international guests together with the Executive Chef.
• Ensure the menu remains innovative and relevant, reflecting both traditional Siargao flavors and global culinary trends.

2. Kitchen Operations:

• Oversee and participate in the meticulous preparation of ingredients, ensuring freshness, proper portioning, and availability for all menu items. Coordinate the morning prep team, and the Chefs the Partie to organize mise en place, and ensure timely replenishment during service hours.
• Ensure Chefs de Partie they keep they station clean and organized, items properly labeled by name and date, and dishes are coming out efficiently and properly executed to ensure consistency.
• Take a hands-on approach in cooking, especially during peak service times or in the absence of specialized chefs. Ensure each dish is prepared with precision, adheres to the resort's recipe standards, and is artistically presented before serving to guests.
• Work closely with the front-of-house team to ensure a seamless dining experience, including timely communication about menu specials, wait times, and handling special guest requests or dietary restrictions with care and efficiency.
• Regularly inspect kitchen equipment and appliances to ensure they are in optimal working condition. Schedule repairs and maintenance to minimize downtime and ensure operational efficiency.

3. Quality Control

• Maintain the highest standards of food quality and hygiene, including regular inspections of kitchen areas and strict adherence to safety regulations and food handling practices.
• Conduct regular cleaning schedule of the whole kitchen, and in every station.
• Conduct regular tastings and evaluations of dishes to ensure consistent quality and presentation.

4. Staff Management

• Lead and motivate the kitchen team, providing training and development opportunities. Schedule staff shifts, monitor performance, and ensure a collaborative working environment.
• Foster a culture of respect, creativity, and continuous improvement among the kitchen staff.
• Hire, train and manage staff regularly on daily basis.
• Ensure that all chefs are familiar with the day's requirements.

5. Inventory Management

• Collaborate with the Purchasing team in managing inventory, including ordering supplies, controlling food costs, and minimizing waste.
• Implement efficient stock rotation and storage practices to ensure ingredient freshness and reduce wastage.
• Maintain a logical order of product storage in the cold storage and dry storage. All known, which can be differentiated at a glance.
• Monitor inventory levels of commonly used items.
• Coordinate with the Executive Chef for any breakages or equipment/ utensils needs during operations.
• Coordinate with Executive Chef for purchasing dishes or any other needs in the restaurant.
• Ensure end of the month inventory is carried in the kitchen.

7. Costing

• Prepare food cost for new dishes or specials prior selling it in the restaurant to ensure profitability in each item.
• Keep the menu food cost updated quarterly to make sure general food cost is correct and this is previously approved by the executive chef.
• Coordinate with accounting to update cost in Posist.
• Monitor expenses on a monthly basis to avoid high cost. (sales vs expenses).

8. Guest Interaction

• Engage with guests to gather feedback, accommodate special requests, and ensure a memorable dining experience. Represent the kitchen in resort events and cooking demonstrations as required.
• Handle guest complaints professionally and with the utmost courtesy, turning potential negative experiences into positive ones.

Other Responsibilities:

• May be assigned other duties as directed by management or senior staff.
• Contribute to the TEAMs objective of Excellent Guest Satisfaction with the highest level of Guest service.
• Promote a work environment of Partner Engagement, TEAM spirit and a healthy relationship among personnel within the department and the whole organization.
• Live in accordance with the Corporate Values and Code of Conduct.
• Ensure adequacy and compliance of internal control and compliance to applicable government regulations.
• Take an active part in all Team and resort-initiated programs and activities.
• Promote the image by conducting all duties and responsibilities in the most ethical manner.
• Protect the CONFIDENTIALITY of all information classified as such.
• Live the values and philosophies as true partner of the Team.

Qualifications:

• Diploma or degree in Culinary Arts from a recognized institution.
• For promotions, minimum 3 years of experience in a Chef the partie role.
• Minimum of 3 years' experience in a similar role, preferably in a resort or a la carte restaurant.
• Profound knowledge of various cooking methods, ingredients, equipment, and procedures.
• Familiarity with Siargao culinary culture and the ability to incorporate local flavors into international cuisines.
• Excellent leadership, communication, and organizational skills.
• Fluent in English. Visaya optional, Tagalog mandatory.
• Ability to work flexibly, including weekends, holidays, and during peak seasons.

Benefits:

• Competitive salary with performance-based incentives.
• Health insurance and other benefits.
• Professional development opportunities.