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

• Be fluent in the menu - ingredients, techniques, and inspiration - and share that knowledge with team and guests.
• Assist on the floor during peak hours or special events, if needed.
• Resolve guest complaints related to food calmly and constructively.

Team Leadership & Training

• Mentor and guide the kitchen team - from onboarding to daily development.
• Delegate tasks clearly and lead confidently, especially in the Head Chef's absence.
• Help execute and monitor training programs for both kitchen and service staff.
• Support in recruitment, retention, and resolving team grievances.
• Prepare schedules and manage manpower to meet daily operational needs.
• Conduct performance reviews and quarterly training refreshers to uphold standards and growth.

Health & Safety

• Ensure all kitchen areas, equipment, and procedures meet food hygiene and safety standards.
• Enforce food labelling and FIFO practices.
• Schedule and monitor equipment maintenance and repairs as needed.

Who You Are

• As this is a Leadership role, at least 1 to 2 years in a leadership or supervisory role in a professional kitchen is preferred.
• A confident team leader who knows how to delegate, teach, and inspire.
• Experienced in kitchen operations - including inventory, scheduling, and ordering.
• Calm under pressure, clear in communication, and dependable in execution.
• Well-presented, warm, and comfortable working in a guest-facing environment.

Working Hours

• 5 working days per week
• Fixed off-days: Sunday & Monday