SOUS CHEF Job Hiring in Palau for Palau Coral Club Company Ltd.

Career Opportunity in Palau!

Job Vacancy: SOUS CHEF
Employer/Company: Palau Coral Club Company Ltd.
DMW Accreditation No.: 01464644
Job Location: Palau

SOUS CHEF

Qualifications:

• Bachelor’s degree in Culinary Arts, Culinary Management, Hospitality Management, Hotel and Restaurant Management, or a related field is preferred.
• Minimum 5–6 years of relevant experience in professional kitchen operations, with proven supervisory responsibilities.
• Strong professional background in Japanese cuisine, with the ability to maintain authenticity and high-quality standards.
• Solid knowledge of food safety, sanitation, food storage, temperature control, and allergen management.
• Proven leadership skills in staff scheduling, training, coaching, supervision, and problem-solving.
• Knowledge of inventory management, purchasing, requisitioning, portion control, food costing, and food waste reduction.
• Strong prioritization, organization, and time-management skills.
• Ability to coordinate multiple kitchen activities and staff members in a fast-paced professional environment.
• Good interpersonal and customer service skills.
• Professional and confident when assisting VIP guests, special functions, and high-profile dining events.
• Fluent in English, both written and verbal.
• Basic computer skills, including Microsoft Excel, for staff scheduling, inventory management, requisitions, and simple operational reports.
• Strong attention to detail and commitment to food quality, consistency, and presentation.
• Physically fit and capable of working extended hours during busy kitchen operations.
• Reliable, disciplined, professional, and able to work effectively as part of a multicultural culinary team.

Responsibilities:

• Assist the Executive Chef or Head Chef in managing daily kitchen operations and ensuring smooth food production.
• Supervise and coordinate kitchen staff during preparation and service.
• Prepare, cook, and oversee a variety of Japanese cuisine while maintaining authenticity, consistency, and quality standards.
• Ensure all dishes are prepared according to established recipes, portion sizes, presentation standards, and food quality requirements.
• Monitor the quality, freshness, taste, texture, appearance, and presentation of food before service.
• Assist in menu preparation, recipe development, and adjustments when required.
• Organize daily mise en place and allocate kitchen duties according to operational requirements.
• Prepare staff schedules and coordinate staffing requirements to maintain efficient kitchen operations.
• Train, coach, guide, and evaluate kitchen staff to improve performance and maintain professional standards.
• Provide leadership and support to kitchen employees during busy service periods.
• Identify operational issues and resolve kitchen-related problems promptly and professionally.
• Ensure proper food safety, sanitation, hygiene, food storage, and temperature-control procedures are followed.
• Implement appropriate allergen-management practices and ensure staff are aware of food allergy requirements.
• Monitor inventory levels and coordinate purchasing, requisitioning, and replenishment of kitchen supplies.
• Maintain proper stock rotation, portion control, and storage practices.
• Help control food costs and minimize waste through proper preparation, portioning, storage, and inventory management.
• Inspect deliveries to ensure ingredients and supplies meet required quality and freshness standards.
• Coordinate with restaurant service staff to ensure timely and accurate food preparation and delivery.
• Assist in preparing food for VIP guests, special functions, banquets, and other special dining requirements.
• Maintain a clean, organized, and safe kitchen environment at all times.
• Ensure kitchen equipment, utensils, workstations, and storage areas are properly maintained and cleaned.
• Prepare and maintain operational records, inventory reports, requisitions, schedules, and other required documentation.
• Use Microsoft Excel and basic computer applications for staff scheduling, inventory management, requisitions, and simple operational reports.
• Communicate effectively with management, kitchen personnel, suppliers, and service staff.
• Perform other culinary and supervisory duties assigned by the Chef or management.

Requirements:

• Valid Passport
• RESUME with 2×2 picture
• Employment Certificate

In partnership with:
EDI – Staffbuilders International Inc.
Units 701,703 & 704 Corporate Center 139 Valero St., Salcedo Village, Makati City

100% NO – FEE CHARGING COMPANY
NO PLACEMENT FEE!
NO PROCESSING FEE!
NO SALARY DEDUCTION!

No Fees in any form and / or purpose will be collected from the applicants

For more inquiries, please call 8812-6703 / 8812-6704

Deal only with a duly POEA-licensed recruitment agency.
Beware of illegal recruiters!