Sous Chef (Firehouse)

• Staff / Training
• Other Duties as Assigned

• Departmental productivity
• Food cost percentage
• Number of trainings given in the department
• Number of trainings attended
• Attendance and punctuality
• Quality audit
• Customer satisfaction index
• Employee motivational index
• Number of trainings conducted
• Number of employees promoted to other hotels

• Interface with other departments (teamwork)
• Multifunctional
• Self-motivation
• Positive attitude
• Eye for detail
• Personal grooming and etiquette

• Ensures adherence to organizational standards of food quality, hygiene, preparation, and presentation in all the kitchen.
• Assists the Executive Chef / Director F & B in menu planning and costing of his kitchen section.
• Ensures all the kitchen equipment & machinery is in good order at all times in his area of work.
• Recommends the organization of work within his/her department including assignments, time schedules, vacations.
• Controls food wastage, without compromising on food quality.
• Recommends changes in systems and procedures to increase efficiency and improve service levels.
• Co-ordinates with outlet managers / Director F & B in the operational buying process.
• Ensures prompt, courteous and accurate service to all customers to achieve high level of guest satisfaction.
• Responsible for maintaining records/documentation in his area as per operational control requirements.
• Ensures all buffets / food displays are set up and maintained professionally, as per organizational standards.
• Ensures the hygiene standards of all kitchens and storage areas, equipment and machinery.
• Ensures the quality and availability of raw ingredients at all times for smooth operation.
• Maintains excellent intradepartmental communication by means of logbooks and various other memoranda as specified by the Executive Chef.

• Ensures constant on-the-job and classroom training to all kitchen employees.
• Personally, conducts key trainings.
• Identifies and develops new Chef de Parties and Commis.
• Encourages team building through regular informal meetings and an open-door policy.
• Uses the Quest Plus Conference Center Clark Appraisal system to review the performance of direct subordinates and determines their development needs.
• Makes recommendations on hiring, promotion, disciplinary action and performance related pay for employees in the kitchen.
• Ensures the career development plans and succession planning of subordinates.
• Counsels subordinates in personal and work-related matters.
• Attends behavioral and vocational training in own and related work areas to enhance skills and develop multifunctional.

• Follows established health and safety policies and procedures.
• Participates in the regular evacuation drill procedure.
• Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
• Maintains a favorable working relationship with all other Hotel employees to foster and promote a cooperative and harmonious working climate.
• Adheres to environmentally friendly practices such as: reduce waste, recycle when possible and reuse, whenever applicable.
• Responsible in being a role model of the Company that would be aligned with the Company Standards, Code of Discipline and Policy and Procedures.
• Performs other functions and duties which may be assigned by the immediate superior.

• Fluent in English
• Knowledge of Culinary French desirable

• Self-starter
• Team builder
• Goals oriented
• Tactful and sensitive to employee needs
• Positive role model
• Excellent written and oral communication skills
• Excellent interpersonal skills
• Ability to articulate ideas to both technical and non-technical audiences
• Exceptionally self-motivated and directed

• Ability to work long hours
• Willing to travel

Filinvest Group