SOUS CHEF - COMMISSARY

POSITION SUMMARY

The Commissary Sous Chef supports the Executive Chef in managing daily production, ensuring food quality, recipe consistency, food safety, and staff coordination. This role acts as second-in-command in the kitchen, handling supervision of production processes and assisting in R&D implementation — strictly within the culinary scope and without overlapping with the Commissary Manager, who handles admin, inventory, and logistics.

KEY RESPONSIBILITIES

1. Production Oversight

• Supervise daily food preparation and batch cooking based on production schedules.

• Ensure dishes are executed according to standard recipes, portion guides, and commissary SOPs.

• Check taste, texture, color, aroma, and consistency before dispatch.

• Assist in managing multiple production lines (meats, sauces, vegetables, pastas, rice, pastries, etc.).

2. Staff Supervision & Training

• Lead Line Cooks and Kitchen Assistants during production.

• Conduct on-the-spot coaching regarding cooking techniques, hygiene, and recipe accuracy.

• Provide skill-building and cross-training for kitchen staff.

• Maintain discipline and professional kitchen behavior.

• Assign tasks delegated by the Executive Chef.

3. Quality Control & Standards Compliance

• Conduct quality checks at all stages of production.

• Ensure adherence to food safety protocols (FIFO, sanitation, temperature logs).

• Validate batch consistency for all brands (Tia Diva, Hygge, Lihim, Premia Catering).

• Coordinate with Inventory Officer for spoiled/damaged ingredients (Sous Chef does NOT handle ordering).

4. Recipe Execution & R&D Support

• Follow all approved recipes and cooking methods from the Executive Chef.

• Assist in trial runs, scaling, and documentation for new recipes.

• Give feedback on production feasibility and taste results.

• Ensure updates are rolled out to staff only after Executive Chef approval.

5. Production Monitoring & Documentation

• Monitor production speed, quality, and accuracy.

• Validate Daily Production Reports prepared by Line Cooks.

• Ensure temperature logs, wastage logs, and batch sheets are completed.

• Coordinate with Commissary Manager for production schedules and manpower needs.

6. Kitchen Maintenance & Safety

• Check equipment condition and report malfunction to Commissary Manager.

• Enforce sanitation schedules.

• Ensure proper PPE usage.

• Maintain clean, safe, and organized workstations.

QUALIFICATIONS

• Culinary graduate or with strong professional kitchen experience.

• 2+ years in a supervisory or senior cook role (commissary experience is a plus).

• Strong knowledge of Filipino, Western, and catering-style bulk production.

• Skilled in knife work, batch cooking, and recipe accuracy.

• Leadership and time-management skills.

• Can handle pressure and high-volume production.

KEY COMPETENCIES

• Leadership & Team Coordination

• Recipe Accuracy

• Quality Control

• Food Safety & Sanitation

• Time & Volume Management

• Communication Skills

• Problem Solving in the Kitchen

WORK SCHEDULE

• On-site daily

• Early start / flexible hours based on production load

• Overtime during peak production periods

Compensation:

• Base Salary: ₱25,000 - ₱30,000 per month (depending on experience)

• Government Mandated Benefits

• HMO Card

Location:

AFC Commissary

San Francisco Road, Halang

Binan City, Laguna (near Southwoods City)

How to Apply:

Email your resume to joinus@aikonfc.com. Include "Commissary Sous Chef Applicant" in the subject line. If your application is selected, you will be notified via email and phone for an interview.