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Executive Sous Chef

4 weeks ago

Bacolod City, Western Visayas, Philippines Vikings Group of Companies Full time

Job Objective:

  • The primary goal of this position is to assist the Executive Chef in supervising kitchen operations in accordance with the company's rules and regulations.

Job Description:

  • The Executive Sous Chef will be assigned a schedule and area of the galley by the Executive Chef and will be held accountable for the results.
  • Work closely with the Dining Room Manager to oversee equipment control, maintenance, and ensure compliance with Public Health Rules and regulations.
  • Collaborate with the Executive Chef to establish working schedules for all cooks.
  • Monitor the working hours of all cooks and complete overtime reports for payroll purposes.
  • Ensure adherence to established quality standards and company policies to effectively supervise staff.
  • Maintain thorough knowledge and daily compliance with Public Health Rules and Regulations throughout the operation.
  • Ensure the kitchen cleaning schedule set by the Executive Chef is followed by all staff after each service, using methods that minimize equipment damage.
  • Oversee the control and maintenance of all equipment used by cooks, ensuring proper cleaning and sanitization after each service.
  • Ensure all cooks wear proper, well-maintained uniforms and maintain personal hygiene in accordance with company policy.
  • Prepare the kitchen for any announced or unannounced inspections by management or public health inspectors.
  • Provide training to new cooks and stewards and follow up on their progress.
  • Maintain quality and consistency in food taste according to company recipes and standards.
  • Monitor food production and record leftover covers using the provided forms.
  • Collect and file daily recaps compiled by Chef de Parties (CDPs).
  • Control and provide daily food requisitions to the Purchaser based on the Executive Chef's forecast.
  • Ensure cooks adhere to company rules regarding the transport of food to the kitchen.
  • Receive leftover food from food lines, giving instructions on what should be kept or disposed of.
  • Coordinate with the Dining Room Manager to set up the food line for restaurant personnel, ensuring sufficient variety and quantity.
  • Ensure the Food Safety program is implemented correctly.
  • Report to the Executive Chef. Subordinates include Sous Chefs, Jr. Sous Chefs, CDPs, Cooks, and Stewards.
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