SOUS CHEF

Oversees daily kitchen operations, food preparation, production, and kitchen staff. Ensures consistent food quality, proper portioning, food safety, sanitation, inventory control, and efficient kitchen workflow.

Qualifications/Requirements: Graduate of Culinary Arts, Hospitality Management, or a related course With experience as a Sous Chef or in a similar kitchen supervisory role Knowledgeable in food preparation, cooking techniques, and kitchen operations Familiar with food safety and sanitation standards Strong leadership, communication, and organizational skills Able to supervise kitchen staff and manage daily operations Creative, detail-oriented, and quality-focused Willing to work flexible hours, including weekends and holidays Willing to be assigned in SG Farm, Tupi, South Cotabato