Sous Chef, In-Room Dining

3 weeks ago

Manila, Philippines Solaireresort Full time

Solaire Resort Entertainment City | Full time

Sous Chef, In-Room Dining
  • Date Opened 04/23/2025
  • State/Province National Capital Region (Manila)
  • Country Philippines
Job Description

POSITION SUMMARY

Train, supervise, and work with all cooks and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. Responsible for multiple culinary workstations, ensuring the efficiency of the line and kitchen operations on a scheduled shift in accordance with specifications, standards, and safety requirements (food safety, occupational safety and fire safety)

DUTIES AND RESPONSIBILITIES

Work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

Actively supports Hygiene and IFSS / ISO22000 and HACCP programs for food safety.

Train, monitor and supervise employees to ensure quality food products

Maintain the highest degree of standards set by the Chef de cuisine in the kitchen.

Reports all important matters to the Chef de Cuisine and helps in the overall control of food cost and budget allotments in the kitchen.

Comply with Solaire's Integrated Food Safety System, Fire Safety and Occupational Safety requirements. Take necessary steps as needed to ensure safety protocols are followed and implemented while on duty.

Functional Job Responsibilities

Function 1

Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.

Read and employ math skills for the following recipes.

Process requisitions for supplies.

Report any equipment in need of repair to chef and engineering for service.

Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.

Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.

Producing food according to established Solaire Integrated Food Safety System standards.

Function 2

Assign, in detail, specific duties to all employees for efficient operation of the kitchen.

Maintain vacation schedule for proper staffing.

Adhere to control procedures for food cost, quality and budget as required.

Select, train and supervise kitchen staff so that proper coverage is maintained while keeping payroll costs in line.

Function 3

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel

Requirements

QUALIFICATIONS AND REQUIREMENTS

At least 5 years of experience as Sous Chef or Junior sous chef.

Degree in Culinary Arts or equivalent

Expertise in food product, presentation, quality and preparation along with menu concept and design.

Willing to work in shifting schedules, overtime, holidays and weekends.

Trained and Knowledgeable in Food Safety (HACCP / ISO22000)

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