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Sous Chef

Sous Chef

Filinvest GroupMabalacat City, Pampanga, Philippines
25 days ago
Job type
  • Quick Apply
Job description

FILINVEST COMPANY : QUEST PLUS CONFERENCE CLARK

POSITION SUMMARY

To ensure the food production team provides a consistent quality of food & beverage in the area / shift under control, as per corporate preset standards, to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of teamwork and high employee morale.

Key Areas :

  • Systems / Operations
  • Staff / Training
  • Other Duties as Assigned

Measurable :

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

    • Non-measurable :

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

    • SCOPE AND RESPONSIBILITIES

    1. SYSTEMS / OPERATIONS

  • 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.
  • Coordinates with outlet managers / Director F & B in the operational budget 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 a smooth operation.
  • Maintains excellent intradepartmental communication by means of logbooks and various other memoranda as specified by the Executive Chef.

    • 2. STAFF / TRAINING

  • Ensures constant on-the-job and classroom training for 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 career development plans and succession planning for subordinates.
  • Counsel's subordinates on personal and work-related matters.
  • Attends behavioral and vocational training related to own work areas to enhance skills and develop multifunctionality.

    • 3. OTHER DUTIES AS ASSIGNED

  • Follows established health and safety policies and procedures.
  • Participates in regular evacuation drill procedures.
  • Keeps immediate superior promptly and fully informed of problems and unusual matters of significance.
  • Maintains favorable working relationships with other hotel employees to foster and promote a cooperative and harmonious working climate.
  • Adheres to environmentally friendly practices such as reducing waste, recycling when possible, and reusing whenever applicable.
  • Responsible for being a role model for the company, aligned with company standards, code of discipline, policies, and procedures.
  • Performs other functions and duties which may be assigned by the immediate superior.

    • QUALIFICATIONS

  • Culinary Degree or Diploma from an accredited culinary school, hospitality institute, or equivalent.
  • Trainings in food preparation, kitchen operations, and food safety.
  • Additional certifications in Food Safety / HACCP are preferred.
  • Strong knowledge of culinary techniques, kitchen equipment, and international cuisines.
  • Skilled in menu planning, food presentation, and cost control.
  • Familiarity with inventory management, ordering systems, and production schedules.
  • Up to date on sanitation and hygiene standards and compliance with local food safety regulations.
  • Flexibility to work long hours, weekends, and holidays as required.
  • Professional demeanor and commitment to maintaining kitchen standards and team morale.
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