Sous Chef

2 weeks ago

Cebu City, Central Visayas, Philippines City Sports Club Cebu Full time ₱200,000 - ₱250,000 per year

The Sous Chef is responsible for the day-to-day operation and direction of the outlet/section while supervising, training and assisting kitchen staff with mise en place, producing quality meals as per established recipes, leading to guest and staff satisfaction and profitable food operation.

  • At least 5 years experience working in the food industry as a Chef.
  • Minimum 2 years experience as Sous Chef in the restaurant or International Hotels.
  • Bachelor's degree in Hotel and Restaurant Management
  • Responsible for training and implementing the HACCP food safety plans and cleaning schedules, while maintaining the established high standards of hygiene, sanitation and safety in the outlet.
  • Responsible for training staff and implementing production checklists, quality food standards and portion control charts.
  • Responsible for daily market list, inter kitchen/bar transfers, and requisition of food supplies, operating supplies and equipment-based on current levels of business and established par stock levels.
  • Responsible for all production staff following the established standard recipes and presentation photos in the outlet.
  • Responsible for checking, reporting, and following up the repair and maintenance of kitchen fixtures, equipment and related areas to ensure everything is in good working order.
  • Provides functional assistance and direction in the outlet and is responsible for controlling food costs and operating supplies.
  • Responsible for the effective scheduling of staff.
  • Responsible for handling any food complaints and takes immediate action to rectify the problem and reports it to the Executive Sous Chef.
  • Responsible for coordinating between kitchen and service during shifts.
  • Responsible for conforming to the Code of Conduct as outlined in the Employee Handbook and section orientation in the performance of duties and responsibilities.
  • Responsible for supervising and assisting with all mise en place for the outlet, ensuring it is complete, set up correctly and as per established standards and times.
  • Develops and trains staff on new menus, daily specials and standard recipes.
  • Ensures all plate specification charts are followed in kitchen outlets.
  • Ensures all food produced and served from all outlet sections is quality checked before being served to guests.
  • Responsible for and participates in daily and monthly food inventories in the outlet with cost control.
  • Responsible for controlling and reporting any leftover food, spoilage and waste of any food products in the outlet to the Executive Sous Chef.
  • Performs orientation of new kitchen employees in the outlet.
  • Coaches and counsels staff using firm and fair policy.
  • Conducts and participates in regular training within the department.
  • Implements motivational strategies to develop a strong team in the outlet.
  • Attends daily and weekly kitchen briefings and meetings.
  • Ensures outlet logbooks are completed daily at the end of each shift, and passes it to the Senior Sous Chef.
  • Supervises the completion of the outlet's daily opening and closing checklist for each section.

Job Type: Full-time

Pay: Php20, Php25,000.00 per month

Benefits:

  • Health insurance
  • Life insurance
  • Staff meals provided

Application Question(s):

  • What is your expected salary for this position?

Experience:

  • Culinary: 4 years (Preferred)

Work Location: In person

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