Assistant Head Chef

Purpose / Position Summary

· The Assist. Head Chef – assisting to oversees the kitchen operations of the restaurant. He makes sure that all menus are correctly calculated to ensure maximum gross profit and quality standards.

Operational Responsibilities:

· Arrive punctually in a complete, clean and pressed uniform according to the guidelines set up in the procedure and hygiene standards

· Ensures that the par stock level of the kitchen is met and minimize 86 items

· Prepare and cook foods of all types, either on a regular basis or for special guests or functions

· Instruct the kitchen staff in the preparation, cooking, garnishing, and presentation of food

· Responsible for the safekeeping of the recipe book of the restaurant

· Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients

· Check the quality of raw and cooked food products to ensure that standards are met

· Demonstrate new cooking techniques and equipment to staff

· Monitor & control kitchen flow

· Operate within controlled budgets, cost dishes etc.

· Analyze future purchasing to prevent over/under buying

· Control stock requirements & purchasing/replenishment, operate stock takes, prevent excessive wastage /spoilage

· Arrange for equipment purchases and repairs

· Positively & politely deal with guest enquiries and complaints

· Attend all required training and meeting as requested

· Monitor sanitation practices to ensure that employees follow standards and regulations

· Know by heart and follow the company’s standard operation procedures

· Keep his immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken

· Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position

· Maintain a favorable working relationship with all other company employees and purveyors to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency/effectiveness

· At all times provides a favorable image of Rue Bourbon aims and objectives and foster and enhance public recognition and acceptance of all of its areas of endeavor

Supervisor Duties:

· Oversee the training and further development of the restaurant’s kitchen staff

· Assist in the hiring process of kitchen staff when necessary

· Responsible for checking the sufficiency of the kitchen stocks and make requests to replenish stocks when necessary

· Check and report to Maintenance any maintenance requirements in his area writing them up in the Maintenance Log

· Participate in the daily briefing session of Rue bourbon and orient anyone on any updates regarding bar operations

· Attend all required training and meeting as requested

Job Type: Full-time

Pay: Php20,000.00 - Php21,000.00 per month

Benefits:

• Additional leave
• Company Christmas gift
• Discounted lunch
• Opportunities for promotion
• Paid training
• Promotion to permanent employee

Schedule:

• 8 hour shift
• Holidays
• Shift system

Supplemental Pay:

• 13th month salary
• Bonus pay
• Commission pay
• Tips

Work Location: In person