Sous Chef - Philippines, Pilipinas - HCM Nexus Consulting Inc

Paglalarawan

About the job Sous Chef

JOB SUMMARY

Responsible for the complete support to the Executive Chef and control of the kitchen, ensuring that Quality culinary dishes are served to Guests in variety and on schedule. The position is responsible for the kitchen when/if Executive Chef and Sous-Chef is not around.

Duties and Responsibilities

• To deputise in the Head Chef and Sous Chef's absence.
• To ensure that all chefs are familiar with the day's requirements.
• In charge of controlling, weighing and selecting the orders that arrive at the Resort.
• Research and development together with the chef and Sous-Chef, new products and different ways of cooking them. Creating and preparing the fine dining menu for the night.
• To ensure that the necessary stocks are on hand at the right quality and quantity base on stipulated menus
• In charge, together with the chef, of all daily purchase orders made in Siargao and forecast with one week ahead, purchase orders to be done in Cebu.
• Supervise together with the Chef and Sous-Chef, breakfast service (alternating one week each other)
• Supervise lunch preparation by the morning team.
• To ensure that fair discipline is maintained.
• To ensure that all team members are treated fairly and with commonly accepted courtesy.
• To ensure that timetables, leave rosters and attendance registers are up-to-date.
• To ensure that all maintenance problems are timeously reported and followed up.
• To ensure that all communications between restaurant and kitchen run smoothly.
• To ensure that each team member receives the correct orders for the appropriate tables.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To ensure that the dining room/ restaurant personnel are 'standing by' when delicate dishes are served.
• To ensure that regular on-the-job training is carried out so that team members perform their duties correctly.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards to enhance guest experience.
• Discipline the kitchen staff to improve their performance.
• Carry out the kitchen inventory every month. (Every 31)
• To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
• Maintain and improve the sanitary hygienic measures required by the chef.
• Keep all elaborations made in plastics with the date of preparation and the name of what is inside.
• Maintain clean and disinfect all the refrigerators and chillers every week.
• Maintain an order in the refrigerators in terms of product. Separating in each of them in the space that can. Lactic / Meats / Fish / Processed products / Vegetables
• Maintain a logical order of product storage in the cold storage and dry storage. All labeling, which can be differentiated at a glance.
• Clean once a month with the team, the whole kitchen. Including the extractors, stoves, oven, and shelves.
• Give to taste and share with the Chef and Sous-Chef all the elaborations made throughout the day.
• Constant communication with the chef, The Sous Chef together with the Chef are responsible and in charge of the operation of the Kitchen. A high level of communication is very important to make sure everything runs perfectly. Implication in this aspect will be a must.

Other Responsibilities:

• Contribute to the TEAMs objective of Excellent Guest Satisfaction with the highest level of Guest service and the most exciting.
• Promote a work environment of Partner Engagement, TEAM spirit and a healthy relationship among personnel within the department and the whole organization.
• Live in accordance with the Corporate Values and Code of Conduct.
• Ensure adequacy and compliance of internal control and compliance to applicable government regulations.
• Implement the Quality Management System (QMS) and Environmental Management System (EMS) standards and support QMS/EMS-related activities.
• Promote a clean and safe work environment by implementing the Companys health and safety programs.
• Take an active part in all Team and resort-initiated programs and activities.

JOB QUALIFICATIONS:

• A passionate Chef with previous experience in a similar roll and environment
• Understanding of a wide range of European cuisine, including International and new Fusion
• Produce high quality & tasty dishes, with good eye for presentation
• Ability to integrate and create an awesome working environment
• 3 to 5 year experience in Kitchen Management from Triple A Resorts and Hotels