Executive Sous Chef

Role summary

Executive Sous Chef is a role at Filinvest Group in Mabalacat, Pampanga, Philippines (on-site). Posted 2026-09-01. Experience level: 10+.

Job title

Executive Sous Chef

Company

Filinvest Group

Location

Mabalacat, Pampanga, Philippines

Work arrangement

on-site

Category

Hospitality

Experience level

10+

Date posted

2026-09-01

Job description

In coordination with the Executive Chef, you are responsible for overseeing and maintaining the integrity of the hotel's recipe management systems, ensuring accuracy in recipe costing, standardization, and compliance with brand guidelines. This includes regularly updating recipes, monitoring ingredient costs, and ensuring that portioning and preparation standards are consistently followed across all outlets. You will work closely with the F&B Service and procurement teams to optimize food costs while maintaining quality, and will leverage the system to drive efficiency, minimize waste, and enhance overall operational performance.

SCOPE AND RESPONSIBILITIES

1. Culinary Arts and Techniques - Ability to understand and perform techniques necessary in the kitchen.

Collaborate with the Executive Chef in creating and modifying the menu, offering suggestions based on seasonal ingredients, trends, and customer preferences.

Help in creating new recipes, testing them, and ensuring consistency in their preparation and presentation.

Ensure all recipes are followed accurately to maintain consistent quality across all dishes.

Assist the Executive Chef in managing kitchen operations, including food preparation, cooking, and presentation.

Supervise kitchen staff and ensure proper execution of dishes during service.

Oversee food preparation and ensure that dishes are prepared on time, following the restaurants standards.

Ensure that food production stays organized and that all kitchen stations are working efficiently.

2. Food Quality - Ability to execute quality pastry products

Monitor food quality, ensuring that dishes are prepared according to recipes and meet the restaurants standards for taste, presentation, and portion size.

Conduct regular checks on food inventory and the quality of ingredients, ensuring they meet standards before use.

Assist with menu planning and suggest changes or improvements based on customer feedback and ingredient availability.

Conduct regular taste tests and checks to ensure consistency in flavor and presentation.

3. Inventory & Cost Control- Ability to execute strategies or methods that controls costs in the kitchen

Assist in inventory management and ordering of kitchen supplies, including food, kitchen tools, and equipment.

Ensure that stock levels are maintained, and ingredients are ordered in a timely manner to avoid shortages.

Monitor the storage of ingredients to ensure proper stock rotation and compliance with food safety regulations.

Keep accurate records of ingredient usage, waste, and inventory levels.

Help manage food costs by ensuring that ingredients are used efficiently and waste is minimized.

Contribute to cost control efforts by ensuring portion control and maintaining a consistent level of production.

Monitor and control labor costs by managing staff schedules and labor allocation.

4. Operation of Equipment- Ability to know and understand the use of equipment and maximize their usage

You will do the overall planning of kitchen design to ensure space is maximized & safety

Create & implement SOPs on the proper usage of all kitchen equipment

Continuous updating and improvement to ensure all kitchens are operating at full capacity

5. Food Safety and Sanitation - Ability to ensure that food being served is up to standard for safety and sanitation

Ensure that the kitchen adheres to all health and safety regulations, including food safety and sanitation standards.

Supervise and ensure that kitchen staff maintain a clean and organized work environment.

Monitor kitchen equipment to ensure it is functioning properly and maintain cleanliness in all areas.

Handle food waste properly and ensure efficient use of ingredients to minimize waste

Can do random food safety audit and give sanction in case standards are not being followed

Co-creates new food safety and sanitation procedures for the benefit of the organization together with the Executive Chef and corporate office

6. Organization - Ability to organize kitchen procedures and processes necessary for task completion

You will recommend and approve departmental process that eases the execution of all positions

Approves overall planning & execution of events of property

Creates a standardized step for the formation and creation of innovative recipes

Meets regularly with the Executive Chef and Director of Food & Beverage to understand what is to be achieved.

Works closely with Purchasing Department to ensure ingredients are of consistent quality.

Makes frequent inspection trips during the day through all kitchens to observe condition, method and progress of production and service.

7. Customer Handling - Ability to relate with customers that allows their needs to be addressed

You will make effective strategies and SOPs of handling customer concerns based on informed decisions and guest experience.

Handles communications or solutions that needs legal action

Initiates regular proactive sessions on customer touchpoints to know more about customers

Handles VVIP guests concerns

Daily reviews guest comments / feedback and identifies their needs.

Goes out to service area to meet guests and solicit feedback on quality of food and presentation.

8. Human Capital

Oversees staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability.

Interviews applicants for Kitchen positions, and decides on appropriate action

Train junior staff and kitchen assistants, providing guidance on proper techniques and kitchen safety.

Foster a positive working environment where staff can learn and grow professionally.

Monitor the performance of staff and provide constructive feedback for improvement.

Regularly solicits feedback from supervisors on performance of individual staff, and / or personally observes staff performance.

Provides Kitchen Managers & Supervisors with feedback on performance in a constructive manner.