Junior Sous Chef

Roles & Responsibilities

At hayop , we honour the roots and reimagine the future of Filipino cuisine. Our dishes are both deeply familiar and daringly refined — crafted with reverence, reworked with confidence, and always prepared with the best ingredients the world can offer.

As Junior Sous Chef , you’ll effectively be the second-in-command in the kitchen, working alongside the Head Chef to lead a tight, talented team. You’ll help the Head Chef guide operations with a focus on quality, mentorship, and innovation. This is a hands-on leadership role — one that asks for sharp skills, calm presence, and a deep sense of accountability.

Your Role

Kitchen Operations

• Ensure smooth, efficient kitchen operations and service execution on a daily basis.
• Lead prep and line execution with attention to detail, consistency, and high standards.
• Evaluate and ensure the quality of raw ingredients and finished dishes.
• Maintain excellent stock control : ordering, inventory management, and supplier coordination.
• Implement cost control strategies — reducing waste, improving yield, and managing food cost without compromising quality.
• Conduct daily tastings and uphold presentation standards across all dishes.
• Collaborate with the Service and Marketing teams to support events, campaigns, and seasonal activations.
• Uphold full understanding and implementation of kitchen SOPs and food safety regulations.
• Maintain strong relationships with suppliers and support teams.
• Support a respectful, inclusive, and team-driven kitchen culture.
• Carry out any additional duties as assigned by the Head Chef.

Service & Guest Experience

Team Leadership & Training

Health & Safety

Who You Are

Working Hours

Tell employers what skills you have

Recipes

Leadership

Ingredients

Food Safety

Cooking

Food Quality

Inventory

Sanitation

Inventory Management

Equipment Maintenance

Team Leadership

Accountability

Team Leader

Scheduling

Cost Control