BestJobs - Jobs - Executive Sous Chef

    Description


  • JOB SUMMARY

    Responsible for the consistent preparation of innovative and creative cuisine of highest quality, presentation, and flavour for the Café Yano, Banquets and other food facilities, resulting to outstanding guest satisfaction.

    Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage, control, hygiene practices and training within the kitchen.

    DUTIES AND RESPONSIBILIES

    1. Trains, develop, and motivates superiors and culinary staff to meet and exceed established food preparation standards on consistent basis.
    2. Teaches preparation according to well defined recipes and follows up and discuss ways of constantly improving the cuisine at the hotel.
    3. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
    4. Should be able to provide direction for all day-to-day operations in the kitchen.
    5. Understand employees position well enough to perform duties and employees’ absence or determine appropriate replacement to fill gaps.
    6. Provides guidelines and direction to subordinates, including setting performance standards and monitoring performance.
    7. Utilizes interpersonal and communication skills to lead and influence kitchen staff.
    8. He should advocate sound financial/business decision making, demonstrate honesty, integrity and also leads by example.
    9. Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
    10. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and individual coaching when needed.
    11. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
    12. Review staffing levels to ensure the guest service, operational needs and financial objectives are met.
    13. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Café Yano and Banquet.
    14. Determine how food should be presented and create decorative food displays.
    15. Recognizes superior quality products, presentation and flavours.
    16. Ensures compliance with food handling and sanitation standard.
    17. Follows proper handling and right temperature of all food products.
    18. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health Department and hotel standard.
    19. Reviews for guest satisfaction and other data to identify areas of improvement.
    20. Coordinated with the Purchase Department for acquisition of needed goods and services.
    21. Ensures all products are prepared in a consistent manner and meet departmental appearance quality standard.
    22. Ensures proper grooming and hygiene standards for all kitchen staffs.
    23. Ensures all kitchen employees maintain required food handling and sanitation certification.
    24. Ensure proper purchasing, receiving and food storage standards in the kitchen.

    25. Interacts with guests to obtain on food quality, presentation and service levels.
    26. Actively responds to and handles guest problems and complaints.
    27. Maintain Quality levels of receiving, storage, production and presentation of food.
    28. Ensure sufficient staffing levels are scheduled to accommodate business demand.
    29. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
    30. Discuss food costs reports with EAM, Controller and General Manager.
    31. Review weekly and monthly schedules to meet forecast and budget.
    32. Attend the daily morning meetings and other administrative sessions.
    33. Identifies the development needs of the kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge and skills.
    34. Trains kitchen staff on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
    35. Frequently review finished products for quality and presentation before the orders are send to guest.

  • Requirements

  • Years of experience: 5
  • Language(s): Tagalog ,English
  • Knowledge: Microsoft Excel, Microsoft Word
  • Availability for travel: No
  • Availability for change of residence: No

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Job summary

  • Executive Sous Chef

  • Manila, National Capital Region

  • Company

    Athenee Hotels and Resorts Inc
  • Work type

    Permanent contract

  • Type of contract

    Full Time

  • Apply