Sous Chef

Overview

Join to apply for the Sous Chef role at Dusit Thani Mactan Cebu.

Primary Responsibilities

• Prepares and ensures a consistently excellent quality and standard of food. Tests cooked food and checks its original appearance and freshness.
• Ensures the produce used in the restaurant or commercial kitchen is of top quality, and that staff are well trained and skilled to ensure the best preparation.
• Helps the Executive Sous Chef with menu planning, inventory, and managing of supplies.
• Assists in ensuring the kitchen's safety and hygiene standards are adhered to at all times, and that staff are obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the Executive Sous Chef. Checks taste, temperature and visual appearance, ensures dishes are consistently good quality and portion sizes are adhered to. (Tastes all food and insists on top quality.)
• Relays orders to the line cooks and ensures the team works together to get all orders right and out promptly.
• Maintains ongoing verbal and written communication with kitchens regarding menu changes, ingredients, special diets, etc.
• Ensures all cooks have necessary ingredients, equipment, and recipes; ensures food is consistently prepared and presented according to company standards.
• Takes on administrative tasks as laid out by the Executive Chef/Executive Sous Chef, such as inventory recording and following up on orders with purveyors.
• Aids in maintaining portion sizes and testing new recipes.
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists the Food Service Coordinator in maintaining cleanliness and organization in kitchens and food storage areas.
• Aids in identifying and analyzing ongoing training needs of staff and provides feedback on weekly menu changes.
• Is familiar with the hotel's emergency procedures.
• In coordination with the Executive Sous Chef, conducts interviewing, hiring, orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager as appropriate.
• Conducts daily briefing and de-briefing in the absence of the Executive Sous Chef.
• Proposes effective staffing to ensure sufficiency of manpower according to business volume.
• Conserves energy and water at all times without jeopardizing guest experience and comfort.
• Manages and reduces food waste through thorough analysis, and encourages resource-conscious staff behavior.
• Performs other tasks as assigned by the Executive Sous Chef.

Report Line & Communication

• Reports to the Executive Sous Chef.
• Directly supervises the entire kitchen staff, including line cooks, prep cooks, and dishwashers.
• Coordinates with other managers for all hotel activities.

Others

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

Accountabilities

• Represents Dusit's brand and its values at all times, delivers an exceptional guest experience, and promotes Thai graciousness.

Company's Culture

• Communicate and fully embrace the Company's culture (Vision, Mission, and Values). Lead by example and cascade to subordinates – "Proud to belong and to contribute."

Job Requirement

• At least 2 years of Sous Chef experience in a 5-star hotel.
• Strong working knowledge in specific cuisines (French, Italian, Chinese, Thai).
• Strong understanding of HACCP.
• Proven track record of cost control including food, equipment, labor, and waste to meet food quality goals and hotel financial goals.
• Demonstrates passion for menu planning and leadership; dedicated, creative, and determined to succeed.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality

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