Jr. Sous Chef

Filinvest Company : Quest Conference Center Clark

1. SYSTEMS AND OPERATIONS

• Recommends changes in preparation methods, kitchen / service equipment, and staffing to improve production standards and quality.
• Assists the Executive Chef in developing new cuisine concepts.
• Ensures implementation and maintenance of food quality, preparation, and presentation standards.
• Assists in menu planning and costing.
• Ensures proper upkeep of kitchen equipment and utensils; coordinates with Engineering for repairs and maintenance.
• Organizes work within kitchen sections, including assignments, schedules, and vacations per standards.
• Ensures raw materials received meet quality and product specifications.
• Recommends system and procedural changes to improve efficiency and service quality.
• Ensures prompt and accurate service by kitchen staff to achieve high customer satisfaction.
• Maintains international standards of safety, security, hygiene, and cleanliness in food and storage areas.
• Ensures departmental employees adhere to organizational rules and regulations.
• Recommends menu changes.
• Ensures availability of raw ingredients through proper planning, requisitioning, and storage.
• Maintains excellent intradepartmental communication via logbooks and memoranda.
• Encourages team building through informal meetings and an open-door policy.
• Uses the Quest Plus Conference Center Clark appraisal system to review performance and identify development needs.
• Makes recommendations on hiring, promotion, disciplinary actions, and performance-related pay.
• Prepares career development and succession plans for subordinates.
• Counsels subordinates on personal and work-related matters.

3. STAFF / TRAINING

4. OTHER DUTIES AS ASSIGNED