Sous chef

Job Description

Posted on 23 June 2026

We are seeking a highly organized and results-driven Kitchen Manager to oversee daily back-of-house operations and ensure the highest standards in food quality, kitchen efficiency, sanitation, and team performance. The ideal candidate has strong leadership skills, operational expertise, and a solid background in restaurant kitchen management within a fast-paced dining environment.

• Monitor kitchen profitability, food cost, and sales yield to ensure operational targets are achieved
• Analyze operational costs and recommend strategies to improve profitability and reduce unnecessary expenses
• Plan and organize daily kitchen operations, including manpower scheduling, equipment usage, and resource allocation
• Ensure all kitchen systems, standards, and operating procedures are consistently followed by BOH personnel
• Ensure timely preparation and availability of ingredients and menu items during operations
• Address food quality concerns promptly and implement corrective action plans when necessary
• Prepare, review, and analyze production and operational reports to identify trends, issues, and opportunities for improvement
• Monitor Food Safety and Sanitation (FSS) audit results and provide feedback, coaching, and corrective recommendations
• Lead, supervise, and motivate BOH personnel to maintain high levels of productivity and teamwork
• Ensure all staff comply with company policies, kitchen procedures, and operational standards

• Bachelor’s degree in Hotel and Restaurant Management, Hospitality Management,
• Culinary Management, or any related course
• Proven experience in restaurant kitchen operations and management
• Strong financial and cost management skills with the ability to control operating expenses and food costs
• Demonstrated ability to manage kitchen operations in accordance with company budgets and performance goals
• Strong leadership, interpersonal, and communication skills
• Excellent organizational, analytical, and problem-solving abilities
• Detail-oriented with the ability to multitask in a fast-paced environment
• Proficient in preparing operational and production reports
• Willing to work on shifting schedules, weekends, and holidays

• Bachelor’s degree in Hotel and Restaurant Management, Hospitality Management,
• Culinary Management, or any related course
• Proven experience in restaurant kitchen operations and management
• Strong financial and cost management skills with the ability to control operating expenses and food costs
• Demonstrated ability to manage kitchen operations in accordance with company budgets and performance goals
• Strong leadership, interpersonal, and communication skills
• Excellent organizational, analytical, and problem-solving abilities
• Detail-oriented with the ability to multitask in a fast-paced environment
• Proficient in preparing operational and production reports
• Willing to work on shifting schedules, weekends, and holidays

Work location

CITY OF CALAMBA, LAGUNA

Remarks

No additional remarks

Apply now