Junior Sous Chef - Filipino Cuisine

Overview

Junior Sous Chef – Filipino Cuisine at Wyndham Hotels & Resorts EMEA. The Junior Sous Chef (Filipino Cuisine) reports to the Executive Chef and is responsible for all operational aspects of the Filipino kitchen, including ordering, storage, production, hygiene, and stewarding. Must maintain a cutting‑edge culinary offer and support menu planning, costing, and financial targets.

• Prepare, cook, and present Filipino dishes with high culinary standards.
• Maintain knowledge of Filipino cuisine and general culinary techniques.
• Work in high‑pressure environment and issue instructions to kitchen staff.
• Oversee preparation, cooking, and presentation of meals; direct chefs in sections.
• Enforce strict health and hygiene standards and troubleshoot any issues.
• Instruct cooks on preparation, cooking, garnishing, and presentation.
• Arrange for equipment purchases and repairs.
• Meet with customers for special menus and occasions.
• Monitor sanitation practices and ensure compliance with regulations.
• Order or requisition food and supplies to ensure efficient operation.
• Check quality of raw and cooked products against standards.
• Record production and operational data on specified forms.
• Plan, direct, and supervise food preparation activities across kitchens.
• Undertake additional duties assigned by the Executive Chef or Executive Sous Chef.

• Deal with spoilage, breakage, and accidents efficiently to meet required standards.