Executive Sous Chef

4 days ago

Bacolod City, Western Visayas, Philippines Vikings Group of Companies Full time ₱900,000 - ₱1,200,000 per year

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 accomplish tasks related to equipment control and maintenance, as well as Public Health Rules and regulations training and reinforcement.
  • 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.
  • Be knowledgeable about established quality standards and company policies to effectively supervise subordinates.
  • Ensure thorough knowledge and daily adherence to Public Health Rules and Regulations throughout the entire operation.
  • Ensure that 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 distributed to cooks, ensuring proper cleaning and sanitization after each service
  • Ensure all cooks wear proper, well-maintained uniforms and that personal appearance and hygiene adhere to company policy.
  • Prepare the kitchen for any announced or unannounced inspections by management or public health inspectors.
  • Provide necessary training to new cooks and stewards and follow up on their progress.
  • Maintain quality and consistency in food taste according to company recipes and photos.
  • Monitor food production and record leftover covers using provided forms.
  • Collect and file daily recaps compiled by Chef de Parties (CDPs).
  • Control and provide daily food requisitions to the Purchaser for the next day's preparation according to the Executive Chef's forecast.
  • Ensure that cooks adhere to company rules regarding the transport of food to the kitchen.
  • Receive all leftover food from food lines, giving direct instructions on what food should be kept and what should be 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.
  • Reports to Executive Chef- Subordinates: Sous Chefs, Jr. Sous Chefs, CDP's, Commis, Steward

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