The Sous Chef is responsible for the day-to-day operation and direction of the outlet/section while supervising, training and assisting kitchen staff with mise en place, producing quality meals as per established recipes, leading to guest and staff satisfaction and profitable food operation.
- At least 5 years experience working in the food industry as a Chef.
- Minimum 2 years experience as Sous Chef in the restaurant or International Hotels.
- Bachelor’s degree in Hotel and Restaurant Management
- Responsible for training and implementing the HACCP food safety plans and cleaning schedules, while maintaining the established high standards of hygiene, sanitation and safety in the outlet.
- Responsible for training staff and implementing production checklists, quality food standards and portion control charts.
- Responsible for daily market list, inter kitchen/bar transfers, and requisition of food supplies, operating supplies and equipment-based on current levels of business and established par stock levels.
- Responsible for all production staff following the established standard recipes and presentation photos in the outlet.
- Responsible for checking, reporting, and following up the repair and maintenance of kitchen fixtures, equipment and related areas to ensure everything is in good working order.
- Provides functional assistance and direction in the outlet and is responsible for controlling food costs and operating supplies.
- Responsible for the effective scheduling of staff.
- Responsible for handling any food complaints and takes immediate action to rectify the problem and reports it to the Executive Sous Chef.
- Responsible for coordinating between kitchen and service during shifts.
- Responsible for conforming to the Code of Conduct as outlined in the Employee Handbook and section orientation in the performance of duties and responsibilities.
- Responsible for supervising and assisting with all mise en place for the outlet, ensuring it is complete, set up correctly and as per established standards and times.
- Develops and trains staff on new menus, daily specials and standard recipes.
- Ensures all plate specification charts are followed in kitchen outlets.
- Ensures all food produced and served from all outlet sections is quality checked before being served to guests.
- Responsible for and participates in daily and monthly food inventories in the outlet with cost control.
- Responsible for controlling and reporting any leftover food, spoilage and waste of any food products in the outlet to the Executive Sous Chef.
- Performs orientation of new kitchen employees in the outlet.
- Coaches and counsels staff using firm and fair policy.
- Conducts and participates in regular training within the department.
- Implements motivational strategies to develop a strong team in the outlet.
- Attends daily and weekly kitchen briefings and meetings.
- Ensures outlet logbooks are completed daily at the end of each shift, and passes it to the Senior Sous Chef.
- Supervises the completion of the outlet’s daily opening and closing checklist for each section.
Job Type: Full-time
Pay: Php20,000.00 - Php25,000.00 per month
Benefits:
- Health insurance
- Life insurance
- Staff meals provided
Application Question(s):
- What is your expected salary for this position?
Experience:
- Culinary: 4 years (Preferred)
Work Location: In person
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