Sous Chef (Hotel Franchised)

Welcome to South Palms Resort and Spa Panglao-MGallery, where Bohol’s natural beauty, rich heritage, and warm hospitality come together in a truly exceptional luxury retreat. As the first MGallery resort in the Philippines, we offer a refined yet authentic island experience, inviting you to unwind, explore, and reconnect.

Wake up to stunning ocean views, savor the finest local and international flavors, and immerse yourself in cultural and wellness experiences designed to inspire and rejuvenate. From hands-on activities at South Farms, where nature and tradition thrive, to tranquil spa treatments and unforgettable beachfront dining, every moment is crafted with care.

At South Palms Resort and Spa Panglao, we bring Bohol’s spirit to life through thoughtful experiences and genuine hospitality. Your story begins here.

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Sous Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.
• Monitor daily kitchen food and product requirements and advise Director of Culinary of these well in advance.
• Monitor food ppreparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.

• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors.
• Has the ability to work autonomously.
• Has the ability and willingness to undertake further development.
• Appreciates and maintains an effective outlet for stress.
• An understanding of luxury guest expectations.

Belong in a place where you can be yourself and love what you do. Join our hotel community and we will support you to realise your true potential. You will be part of a team where everyone’s contribution is valued. And we will empower you to bring ideas to elevate our services, creating personalised experiences for guests. Help them to feel special, and we will do the same for you.

When you become one of our Heartists®, you will also be a member of the Accor group with all the benefits that brings. The ALL Heartists® program is the benefits program dedicated to Accor Heartists®. It provides employees with the opportunity to enjoy memorable experiences throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping…).