Sous Chef (Hotel Franchised)
- Panglao, Bohol
- Permanent
- Full-time
- 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.