Job Openings Sous Chef (Firehouse)

About the job Sous Chef (Firehouse)

COMPANY: FILINVEST HOTEL: QUEST PLUS CONFERENCE CENTER CLARK


POSITION SUMMARY

To ensure the food production team provides a consistent quality of food and beverage in the area/shift under his 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:

  1. Systems / Operations
  2. Staff / Training
  3. Other Duties as Assigned

Measurable:

  • Departmental productivity
  • Food cost percentage
  • Number of trainings given in the department
  • Number of trainings attended
  • Attendance and punctuality
  • Quality audit
  • Customer satisfaction index
  • Employee motivational index
  • Number of trainings 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
  2. Ensures adherence to organizational standards of food quality, hygiene, preparation, and presentation in all the kitchen.
  3. Assists the Executive Chef / Director F & B in menu planning and costing of his kitchen section.
  4. Ensures all the kitchen equipment & machinery is in good order at all times in his area of work.
  5. Recommends the organization of work within his/her department including assignments, time schedules, vacations.
  6. Controls food wastage, without compromising on food quality.
  7. Recommends changes in systems and procedures to increase efficiency and improve service levels.
  8. Co‑ordinates with outlet managers / Director F & B in the operational buying process.
  9. Ensures prompt, courteous and accurate service to all customers to achieve high level of guest satisfaction.
  10. Responsible for maintaining records/documentation in his area as per operational control requirements.
  11. Ensures all buffets / food displays are set up and maintained professionally, as per organizational standards.
  12. Ensures the hygiene standards of all kitchens and storage areas, equipment and machinery.
  13. Ensures the quality and availability of raw ingredients at all times for smooth operation.
  14. 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 to 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 the career development plans and succession planning of subordinates.
  • Counsels subordinates in personal and work-related matters.
  • Attends behavioral and vocational training in own and related work areas to enhance skills and develop multifunctional.

3. OTHER DUTIES AS ASSIGNED

  • Follows established health and safety policies and procedures.
  • Participates in the regular evacuation drill procedure.
  • Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
  • Maintains a favorable working relationship with all other Hotel employees to foster and promote a cooperative and harmonious working climate.
  • Adheres to environmentally friendly practices such as: reduce waste, recycle when possible and reuse, whenever applicable.
  • Responsible in being a role model of the Company that would be aligned with the Company Standards, Code of Discipline and Policy and Procedures.
  • Performs other functions and duties which may be assigned by the immediate superior.

COMPETENCIES AND SKILLS REQUIRED

Languages

  • Fluent in English
  • Knowledge of Culinary French desirable

Disposition

  • Self-starter
  • Team builder
  • Goals oriented
  • Tactful and sensitive to employee needs
  • Positive role model
  • Excellent written and oral communication skills
  • Excellent interpersonal skills
  • Ability to articulate ideas to both technical and non-technical audiences
  • Exceptionally self-motivated and directed

Others

  • Ability to work long hours
  • Willing to travel

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