Sous Chef

FILINVEST COMPANY: TIMBERLAND HIGHLANDS RESORT POSITION SUMMARY: In accordance with the policies, procedure and standards of Chroma Hospitality Inc. and Timberland Highlands Resort,Rizal, under the direct supervision of the Senior Sous Chef, this position is responsible for the supervision andproduction of all items in the Kitchen. SCOPE AND RESPONSIBILITY 1.MEETS ANDEXCEEDSCUSTOMERS ANDTEAM MEMBERSEXPECTATIONS Establishes and communicates customer service objectives which support achievementsof Timberlands Mission and Vision. Monitors customer service levels in operations and counsels employees with alternativemethods of responding to customer requests. Determines customer delight level and needs by reviewing comment cards and talking tocustomers regularly. Provides staff with the skills training to be able to provide value added service tocustomers. 2.MEETS ANDEXCEEDSEXPECTATIONS OFEMPLOYEES BYUTILIZINGLEADERSHIP SKILLSAND MOTIVATIONTECHNIQUES INORDER TOMAXIMIZEEMPLOYEEPRODUCTIVITY ANDSATISFACTION OFDIRECT REPORTS. Develops and implements strategies to achieve Employee Satisfaction Index goals. Creates a positive work environment for all employees. Develops employees to maximize potential and prepare for future promotionalopportunities by conducting counseling sessions, determining developmental needs andallowing these needs to be met. Selects, orients, and trains qualified employees. Conducts effective employee meetings and counseling sessions. Determines, communicates, and monitors achievement of standards of performance on atimely basis. 3.SUPERVISES ANDPARTICIPATES INTHE PREPARATIONOF FOOD FORRESTAURANTS,BANQUETS, ANDROOM SERVICE Assures adherence to Timberlands standards of food quality, preparation, recipes andpresentation. Supervises the proper setting up of each item on menus and ensures their readiness. Stores unused food properly to minimize waste and maximize quality. Assures smooth kitchen operation by coordinating with related Food and Beveragedepartments. Consults with individual outlets supervisor about daily specials, rotation of products,and any upcoming special events. Prepares list of perishable items on a daily basis at each outlet to ensure proper rotationand utilization 4. CONTROLS QUANTITY Adjusts production according to projected covers using function sheets, etc. Plans and requisitions food as needed; discusses requisitions with the Executive SousChef. Controls food costs properly by maintaining accurate records of all food ingredients used. 5. CONTROLS QUALITY Prepares and maintains recipe cards. Prepares market lists. Controls and oversees the seasonings, portions and appearance of food served in theoperation. Obtains customer feedback 6. MENU PLANNING Proposes new items to the Executive Sous Chef 7. SETS ANDMAINTAINS SERVICESTANDARDS Clearly describes standards. Constantly compares performance to standards 8. MOTIVATESEMPLOYEES Provides positive feedback and reinforcement. Listens effectively. Seeks out employees concerns and offers assistance 9. GENERALRESPONSIBILITIES Keeps immediate superior promptly and fully informed of all problems or unusualmatters of significance. Performs all duties and responsibilities in a timely and efficient manner in accordancewith established company policies and procedures to achieve the overall objectives ofthis position. Prepares reports as necessary to develop a more informative database for improvedManagement decision-making and critical evaluation of work activities. Maintains a favorable working relationship with all other company employees to fosterand promote a cooperative and harmonious working climate. At all times, projects a favorable image of Timberland Highlands Resort to the public. Performs any other duties and tasks that may be assigned by immediate superiors fromtime to time 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. #J-18808-Ljbffr