Chef De Partie

17 hours ago

Baguio City, Cordillera, Philippines Filinvest Development Corporation Full time ₱900,000 - ₱1,200,000 per year

FILINVEST COMPANY: CRIMSON RESORT & SPA MACTAN

JOB SUMMARY:

Sushi chef will follow the directions of the Japanese Executive chef, well versed in Authentic Japanese Sushi and in the preparation of Raw seafoods and shell fish. Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, and staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and associate satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

JOB DESCRIPTION:

  • 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 promotional opportunities by conduct counseling sessions, determining developmental needs and allowing these needs to be met.
  • Selects, orients and trains qualifies employees,
  • Conducts effective employee meetings and counseling sessions.
  • Determines, communicated and monitors achievement of standards of performance on a timely basis.
  • Together with the Engineering Head prepares a checklist and preventive maintenance follow-up.
  • Ensures that Stewarding is washing equipment in the proper way.
  • Analyses customer feedback on food quality and serving timings
  • Coordinates with Restaurant Supervisor regarding customer questionnaire analysis.
  • Attends daily Culinary / F&B briefing
  • Attends F&B meeting when requested
  • Discusses and solve any eventual day to day problem
  • Monitors actual versus budgeted expenses; takes
  • Corrective action as necessary to ensure adherence to budgeted expenses.
  • Minimize spoilage, waste and over production.
  • Controls payroll cost and over staffing.
  • Assures adherence to Crimsons standards of food quality, preparation, recipes and presentation
  • 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 & Beverage departments.
  • Consults with Restaurant 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 rotation and utilization.
  • Adjust production according to projected covers using function sheets/guest list, forecast occupancy.
  • Plans and requisitions food as needed; discusses requisitions with the Japanese Executive Chef.
  • Controls food cost properly by maintaining accurate records of all food ingredients used.
  • Keeps updated with market survey and trend
  • Work closely with Cost Controller to ensure all credits and reports are done.
  • Checks food cost daily.
  • Keeps minimum stock to avoid wastages.
  • Gets the best price for the product.
  • Oversees inventory, purchasing and disbursement of all supplies.
  • Prepares and maintains recipe cards.
  • Prepares market lists.
  • Controls and oversees the seasoning, portions and appearance of food served in the operation.
  • Obtains customer feedback.
  • Works closely with the Purchasing Department.
  • Gives training to cook on new menus.
  • Make two (2) daily inspection trips through kitchen to observe condition, method and progress during production and service.
  • Meets daily with guests.
  • Maximize customer satisfaction by providing the highest quality of product consistent with cost constraints.
  • Assures adherence to Crimson standards of food quality, preparations, recipes and presentation.
  • Oversees all food-related operational areas.
  • Maintains product consistency by conducting inspections of seasoning, portions and appearance of food served in the operation; performs necessarily follow up.

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