Sous Chef

FILINVEST COMPANY: QUEST PLUS CONFERENCE CLARK POSITION SUMMARY To ensure the food production team provides a consistent quality of food & beverage in the area/shift under 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: Systems/Operations Staff/Training Other Duties as Assigned Measurable: Departmental Productivity Food cost percentage Numbers of training given in the department Numbers of training attended Attendance and punctuality Quality audit Customer satisfaction index Employee motivational index Numbers of training 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 Ensures adherence to organizational standards of food quality, hygiene, preparation, and presentation in all the kitchen. Assists the Executive Chef / Director F & B in menu planning and costing of his kitchen section. Ensures all the kitchen equipment & machinery is in good order at all times in his area of work.Recommends the organization of work within his/her department including assignments, time schedules, vacations. Controls food wastage, without compromising on food quality. Recommends changes in systems and procedures to increase efficiency and improve service levels. Coordinates with outlet managers / Director F & B in the operational budget process. Ensures prompt, courteous and accurate service to all customers to achieve high level of guest satisfaction. Responsible for maintaining records/documentation in his area as per operational control requirements. Ensures all buffets/food displays are set up and maintained professionally, as per organizational standards. Ensures the hygiene standards of all kitchens and storage areas, equipment and machinery. Ensures the quality and availability of raw ingredients at all times for a smooth operation. 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 for 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 career development plans and succession planning for subordinates. Counsel's subordinates on personal and work-related matters. Attends behavioral and vocational training related to own work areas to enhance skills and develop multifunctionality. 3. OTHER DUTIES AS ASSIGNED Follows established health and safety policies and procedures. Participates in regular evacuation drill procedures. Keeps immediate superior promptly and fully informed of problems and unusual matters of significance. Maintains favorable working relationships with other hotel employees to foster and promote a cooperative and harmonious working climate. Adheres to environmentally friendly practices such as reducing waste, recycling when possible, and reusing whenever applicable. Responsible for being a role model for the company, aligned with company standards, code of discipline, policies, and procedures. Performs other functions and duties which may be assigned by the immediate superior. 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.