BestJobs - Jobs - Sous Chef


  • • Supervises the function of all kitchen employees, facilities, costs and contributes to maximizing the overall Food and Beverage Department profit.

    • Controls and analyses, on an on-going basis, the following:

    • Quality levels of production and presentation of food in all outlets including employee cafeteria

    • Guest satisfaction and merchandising and marketing

    • Operating, payroll and food cost and cleanliness, sanitation and hygiene

    • Ensure optimum performance in all of the above areas

    • Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.

    • Establishes and maintain effective employee relations and inter-departmental working relationships.

    • Complies with Hotel's Health, Safety and Fire Policy.

    • Complies with Hygiene and Sanitation standards and ensure that all Kitchens are properly maintained and are free of any Health and Safety risk at all times.

    • Conducts, under the guidance of the F & B Manager, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling and suspension if necessary to ensure appropriate staffing and productivity.

    • Consults with Food and Beverage Department Head and Human Resource Manager, as appropriate, in performing above duties.

    • Develops formal training plans and conducts on-the-job training sessions for all Kitchen employees.

    • Ensures grooming and state of uniform of self and subordinates are to the required standards.

    • Responsible for the preparation of menus and participates in the pricing policy in consultation with the Food and Beverage Manager, Restaurant Managers, Banquet Manager, and Cost Controller, by taking into consideration the following:

    • Local requirements

    • Market needs

    • Competitions and trends

    • Recipes and potential costs

    • Availability of food products and merchandising and promotion

    • Works with the Purchasing Manager in determining the minimum and maximum food par stocks and ensure the completion of the market list in accordance with the Club quality and quantity standards.

    • Inspect all perishable food items received for quality.

    • Attends and contributes to the weekly Department Head meetings and to the weekly Food and Beverage Departmental meetings.

    • Keeps an up-to-date standard recipe file for all food items to include:

    • Sales history

    • Sales mix

    • Actual costs

    • Potential costs

    • Par stocks

    • Production time

    • Performs related duties and special projects as assigned.

  • Requirements

  • Minimum education level: Bachelor´s Degree
  • Years of experience: 5
  • Language(s): Tagalog ,English
  • Availability for travel: No
  • Availability for change of residence: No

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Job summary

  • Sous Chef

  • Bataan, Central Luzon

  • Company

    Anvaya Cove Beach
  • Work type

    Permanent contract

  • Type of contract

    Full Time

  • Apply