Sous Chef

JOB OVERVIEW

Responsible for the consistent preparation of innovative and creative cuisine of the

highest quality, presentation and flavor for the kitchen and other food facilities,

resulting in 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.

• RESPONSIBILITIES

Plans menus for the central kitchen.

Schedules and coordinates the work of chefs, cooks and other kitchen

employees to assure that food preparation is economical and technically correct

and within budgeted labor cost goals.

Approves the requisition of products and other necessary food supplies.

Ensures that high standards of sanitation, cleanliness and safety are maintained

throughout all kitchen areas at all times.

Establishes controls to minimize food and supply waste and theft.

Safeguards all food preparation employees by implementing training to increase

their knowledge about safety, sanitation and accident prevention principles.

Develops standard recipes and techniques for food preparation and presentation

which help to assure consistently high quality and to minimize food costs;

exercises portion control for all items served and assists in establishing menu

selling prices.

Prepares necessary data for applicable parts of the budget; projects annual food,

labor and other costs and monitors actual financial results; takes corrective

action as necessary to help assure that financial goals are met.

Cooks or directly supervises the cooking of items that require skillful preparation.

Ensures proper staffing for maximum productivity and high standards of quality;

controls food and payroll costs to achieve maximum profitability.

Evaluates food products to assure that quality standards are consistently

attained.

Interacts with the management to assure that food production consistently

exceeds expectations.

In conjunction with the food service management team, assist in maintaining a

high level of service principles in accordance with established standards.

Evaluates products to assure that quality, price and related goods are

consistently met.

Develops policies and procedures to enhance and measure quality; continually

updates written policies and procedures to reflect state-of-the-art techniques,

equipment and terminology.

Establishes and maintains a regular cleaning and maintenance schedule for all

kitchen areas and equipment.

Provides training and professional development opportunities for all kitchen staff.

Support safe work habits and a safe working environment at all times.

Perform other duties as directed.

• SKILLS

Superior culinary and cooking skills

Excellent organization and time management skills

Cost and inventory management

Strong interpersonal, communication and customer service skills

Proficient in computer applications

Data and operations analysis

Leadership and performance management skills

Change management

Problem solving and decision making skills

Health and food safety regulations

• QUALIFICATIONS

Bachelor's Degree in Culinary Arts or equivalent, or completed a professional

certification, diploma in culinary arts, culinary science or pastry arts from a

culinary school or technical college

• Two or more years of experience in the same capacity

• Food safety certification preferred, food safety training experience required

Job Type: Full-time

Pay: Php30,

• 00 - Php40,000.00 per month
  
  Benefits:
• Company Christmas gift

Company events

• Employee discount

Flexible schedule

• Free parking

On-site parking

• Paid training

Pay raise
Schedule:

• 8 hour shift

Supplemental Pay:

• 13th month salary

Anniversary bonus
* Overtime pay