DUTIES AND RESPONSIBILITIES:Under the direct supervision of the Sous Chef the Banquet Chef is fully responsible for the preparation and cooking of the food of the assigned outlet.
- Directs and supervises activities of the personnel engaged in preparing and cooking any dishes based on their assigned section.
Supervise garnishing and decoration of the platters and ensure a presentable and appetizing look of the food items.- Maintains pre cooking procedures, proper food portioning and ensures that the quality is at standard and Procedures are followed at all times.
Studies new ways of preparing food items, and submit proposals to immediate supervisor for approval.
- Ensures that food orders are prepared quickly based on the club standards.
Prepares and submit all production reports and daily outlet inventory.- Monitors inter kitchen transfer.
Coordinate to the restaurant in charge for any out of stocks and new limited items.
- Sees to it that hygiene and sanitation are observed in the area at all times.
Prepares banquet menu and costing to be submitted to the Sous Chef for approval.- Any other duties may be assigned by the Sous Chef.
To report for duty punctually wearing the correct uniform and name badge at all times.- To provide a courteous and professional service at all times.
To maintain a good working relationship with colleagues and all other departments.
- To have a complete understanding and adhere to the company's policy relating to fire, hygiene, health and safety.
To maintain a high standard of personal appearance and hygiene at all times.- To have a complete understanding of the employee's code of conduct and adhere to the regulations contained within.
To carry out other responsibilities and duties assigned.
- To supervise employees within the area, ensuring that the correct standards and methods of service are maintained
With at least 3-4 years related experience or 1 year in the same capacity
Culinary Food CertificateKNOWLEDGE:
F&B Operations
- F&B Policies and Procedures
Food and Beverage Preparation Inventory Procedures
Menu Preparation Latest Culinary Trends
Recruitment and Selection- Employee Relations and Discipline
Service and Product Knowledge
Numerical skills
Supervisory management skills- Training and coaching skills
Selection and interviewing skills
- Manpower planning and scheduling skills
Report writing skills Interpersonal skills
- Cooking skills (minimum 2 cuisines)
Courteous, energetic and professional
Cooperative Determined and persistent
- People and results oriented
Can work in a multi-racial and cross-cultural environment
Job Type: Full-time
Pay: Php15,- 48 - Php34,206.14 per month
Schedule: - 10 hour shift
12 hour shift
Afternoon shift Early shift
* Shift system
