Job Description
Are you a passionate culinary professional looking to make your mark in the heart of Tagaytay's vibrant dining scene? The Fatted Calf is currently seeking a talented and dedicated Sous Chef to join our kitchen leadership team. We pride ourselves on farm-to-table excellence and refined food presentation that captures the essence of fine dining.
As our Sous Chef, you will work closely with the Executive Chef to drive menu innovation, maintain strict quality control, and mentor our kitchen brigade. The ideal candidate possesses a deep understanding of advanced culinary techniques, a creative flair for seasonal menu development, and an unwavering commitment to operational excellence. If you are a high-energy professional who thrives under pressure and is obsessed with culinary precision, we invite you to help us elevate the guest experience at The Fatted Calf.
Responsibilities
- Assist the Executive Chef in menu planning, recipe development, and creative food presentation.
- Supervise daily kitchen operations, ensuring all dishes meet high-end fine dining standards.
- Manage inventory levels, ingredient procurement, and supplier relationships to maintain cost-efficiency.
- Train, mentor, and motivate junior kitchen staff to ensure consistent performance and professional growth.
- Oversee strict adherence to food safety, sanitation, and hygiene regulations (HACCP).
- Monitor food quality, portion control, and waste reduction initiatives during peak service hours.
- Collaborate with front-of-house staff to ensure seamless service flow and guest satisfaction.
Qualifications
- Proven experience as a Sous Chef or Senior Chef de Partie in a reputable fine dining or upscale establishment.
- Strong command of advanced culinary techniques, including sous-vide, fermentation, and intricate plating.
- In-depth knowledge of kitchen management, including inventory tracking and food cost analysis.
- Excellent leadership abilities and a track record of managing high-performing kitchen teams.
- A deep passion for fresh, local ingredients and farm-to-table culinary practices.
- Culinary degree or relevant certification from an accredited culinary institute is preferred.
- Flexibility to work shifts, including weekends and holidays, consistent with the hospitality industry.